Flashcards
Methods of Cooking
Cards in this deck (16)
- 1Boilingdone with water so no fat,
quick and simple,
vegetables can loose vitamins, water could splash and burn you - 2Simmeringmore gentle than boiling,
less vitamins lost,
liquid at a lower temperature - 3Poachingcooking food slowly in a liquid below its boiling point,
for eggs and fish (delicate foods) - 4Stewingcooking food slowly in its own juices or stock,
used to cook tough meat,
makes the meat more tender - 5Braisinglike stewing but the meat is fried first,
food cooks by steaming and simmering inside the dish,
popular for big joints of meat - 6Steamingcooking food with steam from boiling water,
food stays moist and doesnt become crisp,
helps preserve colour, texture and vitamins - 7Pressure Cookingsealed pan often used for stews or curries,
steam is created and the trapped steam makes the temperature and pressure rise-cooking it quickly - 8Blanchingcook food in boiling water for a very short time,
helps to preserve colour, texture and vitamins,
usually put in iced water to stop further cooking - 9Microwavingmostly for defrosting and reheating,
cook really quickly and are easy to use,
can make some foods soggy - 10Fryingfat heated to a high temperature so it cooks quickly
food absorbs fat whilst cooking-more flavour but less healthy - 11Shallow Fryinguses a frying pan and a medium amount of oil,
need turning so they brown on both sides - 12Deep-Fat Fryingfood submerged in very hot oil,
for high quality you should - use really hot oil, drain off excess oil before service, good quality of oil and change oil regularly - 13Stir-Fryinguses a wok and a little hot oil-healthier than shallow frying,
chopped small so it has a large surface area and cooks quickly,
traditionally an Asian dish - 14Bakingcooked in an oven,
food goes brown and crisp,
healthier because no fat is added,
can dry out so could often be baked in foil to keep it moist - 15Roastingcooked using dry heat in an oven,
fat is added to the outside to make it crisp whilst the inside is moist
large cuts of meat usually roasted - 16Grillingdry heat used to cook food at very high temperatures,
fairly healthy as no fat is added,
barbecuing is a type of grilling
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- Catering Flashcards on Methods of Cooking, created by 09harpert98 on 28/04/2014.
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- 09harpert98
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