Home Economics - Cooking Food

Give three reasons why food is cooked

1. To kill bacteria

2. To make it easier to chew and digest

3. To improve the colour and flavour of the food
List seven effects of cooking on food

1. Protein coagulates (sets)

2. Flavours develop

3. Starch absorbs water and swells

4. Food goes soft

5. There is a loss of Vitamin B and C

6. Fat melts

7. Food loses water and shrinks
Name thre three methods of heat transfer used in cookery

1. Conduction eg. frying

2. Convection eg. boiling and baking

3. Radiation eg. grilling
Name six moist cooking methods

1. Boiling

2. Stewing

3. Casseroling

4. Poaching

5. Steaming

6. Pressure cooking
Name two dry cooking methods

1. Grilling

2. Baking
Name two cooking methods that use fat

1. Frying

2. Roasting

Author

mshowley

ID

218062

Card Set

Home Economics - Cooking Food

Description

Cooking Food

Updated

2013-05-06T17:43:48Z