Cooking Food Learning Outcomes Chapter 8 Cooking Food

Cooking Food Learning Outcomes Chapter 8 Cooking Food 8

Cooking Food 8 Key Words • Coagulate • Steaming • Conduction • Pressure cooking • Convection • Grilling • Radiation • Baking • Boiling/simmering • Frying • Stewing and casseroling • Roasting • Poaching • Microwave cooking Essentials for Living, 3 rd Edition 2

Cooking Food 8 Learning Outcomes • After completing why this chapter and the homework, assignments and activities Understand we need food and be able to list the factors that accompany it, our you food should: influence choices Have a good understanding of each of the • • • six nutrients termswhy of their composition, sources, Know the three in reasons we cook food and the classification, seven effects that cooking has functions in the body and their RDA on food. Understand be able to describe the effects of over-consumption Understand the three main methods of heat transfer and be able to give examples of of certain nutrients the body - fat, sugar and vitamin/mineral cooking methods using on each one. supplements • Be able to describe the following moist cooking methods: boiling/simmering, stewing • and Know the nutrition related causes of the following deficiency casseroling, poaching, steaming and pressure cooking. Know what types of diseases and be able to describe their symptoms - constipation and foods are suitable for each method and the advantages and disadvantages of each. bowel disease, rickets, neural tube defects, tooth decay, Use these methodsscurvy, in practical classes. osteomalacia and osteoporosis, anaemia and goitre. • Be able to describe the following dry cooking methods: grilling, baking, frying, • roasting Understand the term energy balance be able to describe how it can be and microwave cooking. Know what types of foods are suitable for each maintained by the individual. method and the advantages and disadvantages of each. Use these methods in practical classes. Essentials for Living, 3 rd Edition 3

Cooking Food 8 Why food is cooked • Cooking kills harmful bacteria, making it safe to eat. • Cooking preserves food. • Cooking makes some foods easier to chew and digest. • Cooking improves the colour and flavour of many foods. Essentials for Living, 3 rd Edition 4

Effects of cooking on food Cooking Food 8 Protein coagulates (sets). Food loses water and shrinks. 2. Protein coagulates (sets). 3. Flavours and aromas develop. 1. Food loses water and shrinks. Effect s 4. Starch absorbs water and swells. 7. Fat melts. 6. There is some loss of vitamins, especially vitamins C and B. Essentials for Living, 3 rd Edition Effects 5. Some foods go soft and break up. 5

Cooking Food (Higher Level only) 8 How food is cooked: Methods of heat transfer Essentials for Living, 3 rd Edition • Conduction • Convection • Radiation 6

(Higher Level only) Cooking Food 8 Methods of heat transfer video link Watch 3 Ways Heat Transfers Lab on You. Tube: https: //www. youtube. com/watch? v=XGi 33 Fo. Yw 6 Y Essentials for Living, 3 rd Edition 7

Cooking Food (Higher Level only) 8 Conduction Example: Frying • Heat travels from molecule to molecule along a solid object. • For example, in frying, hot molecules in the cooker ring touch the molecules in the frying pan and cause them to get hot. They in turn touch the food and cause it to get hot, thus cooking it. Essentials for Living, 3 rd Edition Heat travels from the cooker ring to the frying pan to the food by conduction 8

Cooking Food (Higher Level only) 8 Convection Examples: Boiling, deep-fat frying, baking • When liquid and gases are heated, they rise. They are then replaced by cooler gas or liquids. These movements are called convection currents. These currents heat the food by convection. Currents of circulating hot air cook food by convection Essentials for Living, 3 rd Edition 9

Cooking Food (Higher Level only) 8 Radiation Example: Grilling • Hot rays from a heat source hit food and heat its surface. The heat then travels into the middle of the food by conduction, thus cooking it through. Heat travelling by radiation Essentials for Living, 3 rd Edition 10

Cooking Food 8 Methods of cooking 1. Moist methods: Boiling and simmering, stewing, casseroling, poaching, steaming, pressure cooking. 2. Dry methods: Grilling, baking. 3. Methods using fat: Frying (shallow-, deepand stir-frying), roasting. 4. Other: Microwave cooking. Essentials for Living, 3 rd Edition 11

Cooking Food 8 Moist method: Boiling/simmering • Description: Food is cooked in bubbling liquid (100°C). Usually the food is brought to the boil and then turned down for the rest of the cooking time. This is called simmering. • Suitable foods: Meat, vegetables, rice, pasta. • Advantages: Economical, needs little attention, safe for beginners. • Disadvantages: Nutrients are lost into the cooking liquid. • Tips: – Use a heavy saucepan with a tight lid. – Use cooking liquid for soups and sauces. Saucepans should be heavy with tight-fitting – Once food is bubbling rapidly, reduce lids to simmer. Essentials for Living, 3 rd Edition 12

Cooking Food 8 Moist method: Stewing and casseroling • Description: These are slow, moist cooking methods. Food is cooked in liquid in a heavy-lidded saucepan on the hob (stewing) or in a dish in the oven (casseroling). The food and the liquid it has been cooked in are often both eaten. • Suitable foods: Tough cuts of meat, fruit. • Advantages: Economical; tough, cheaper cuts of meat may be used; cooking liquid is consumed, so nutrients are not lost. • Disadvantages: Slow. • Tips: – Simmer (don’t boil) stew. – Keep a tight-fitting lid on so that too much liquid does not evaporate. – Use stock as a cooking liquid instead of water, as it adds flavour. Essentials for Living, 3 rd Edition 13

Cooking Food 8 Moist method: Poaching • Description: Food is cooked gently in water that is barely simmering. A shallow saucepan or poacher is used. • Suitable foods: Eggs, fish. • Advantages: Low-calorie method; food remains digestible (good method for invalid/convalescent cookery). • Disadvantages: Foods can break up; constant attention is required. • Tips: Do not let water boil rapidly or food will break up and be spoiled. Essentials for Living, 3 rd Edition 14

Cooking Food 8 Poaching eggs When poaching eggs, if you don’t have a poacher, break the egg into a small sandwich bag, tie a knot in the top and then poach in simmering water (see the photo). An egg poacher Poach eggs in a plastic sandwich bag to prevent them from falling apart during cooking. The sandwich bag may be suspended over the saucepan with a wooden spoon. Essentials for Living, 3 rd Edition 15

Cooking Food 8 Moist method: Steaming • Description: Food is cooked in rising steam. • Suitable foods: Vegetables, fish, puddings. • Advantages/disadvantages: Steamed food can lack flavour, but is usually easily digestible. • Tips: Flavour foods with herbs and spices, as steamed food can taste a little bland. Essentials for Living, 3 rd Edition 16

Cooking Food 8 Dry method: Grilling • Description: Food is cooked by rays from a hot gas or electric grill. • Suitable foods: Tender meat, fish, some fruit and vegetables. • Advantages: Quick, not greasy, food has good texture. • Disadvantages: Only expensive meat can be used; needs constant attention. • Tip: Clean the grill pan after each use or old oil will smoke next time. Essentials for Living, 3 rd Edition 17

Cooking Food 8 Dry method: Baking • Description: Food is cooked by dry heat in an oven. • Suitable foods: Bread, cakes, tarts, pies, apples, potatoes, puddings, fish. • Advantages: Needs little attention, safe for beginners, adds flavour. • Disadvantages: Expensive if oven is used for one item. • Tips: – Batch bake to make full use of the oven. – Always preheat the oven fully. – Adjust the shelves before the oven heats up. – Do not open the oven door, especially at the start of the cooking time. Essentials for Living, 3 rd Edition 18

Cooking Food 8 Methods using fat: Frying • Description: Food is cooked in hot fat by deep, shallow or stir-frying. • Suitable foods: Tender meat and chicken, fish, eggs, chips, onion rings, mushrooms. • Advantages: Quick, good flavour. • Disadvantages: Method adds kilocalories, dangerous, greasy, needs constant attention. • Tips: – Heat the fat fully before adding the food or it will soak up the fat and become soggy. – Fire is a risk with frying: do not leave a frying pan or wok unattended. – Do not use a chip pan. Use a deep-fat fryer with a thermostat instead. – Drain fried food on kitchen paper to remove some greasiness. Essentials for Living, 3 rd Edition 19

Cooking Food 8 Types of frying A frying pan for shallow frying A deep-fat fryer A wok for stir-frying Essentials for Living, 3 rd Edition 20

Cooking Food 8 Methods using fat: Roasting • Description: Food is cooked in the oven and basted with hot fat. • Suitable foods: Meat, poultry, potatoes and some vegetables. • Advantages: Nice flavours, needs little attention. • Disadvantages: Basting adds kilocalories; food is dry if not basted. • Tip: Covering meat helps prevent drying: uncover 30 minutes before end of cooking to give brown colour. Essentials for Living, 3 rd Edition 21

Cooking Food 8 Microwave cooking • Description: Invisible microwaves bounce around the inside of the oven. The microwaves hit the food and cause the molecules in it to vibrate. This vibrating produces heat, which cooks the food. • Suitable foods: Reheats, thaws and cooks most foods. • Advantages: Quick. • Disadvantages: Does not brown food. • Tips: – Do not put metal dishes or dishes with a metal rim in the microwave or sparks will fly! – Foods with a skin will explode if you do not prick them with a fork first. – Allow food to ‘stand’ after cooking before eating it. – Cover food when reheating to avoid it splattering and dirtying the oven. Essentials for Living, 3 rd Edition A microwave cooker 22

Cooking Food 8 Question time Use the question time answer sheets supplied on the Teacher's CD. 1. Give three reasons why food is cooked. 2. Describe five effects of cooking on food. (Higher Level only) 3. 4. 5. 6. 7. 8. 9. 10. Name three methods of heat transfer used in cookery. What cooking method(s) use conduction? Describe how it works. What cooking method(s) use convection? Describe how it works. What cooking method(s) use radiation? Describe how it works. Name four moist cooking methods. Name three dry cooking methods. Name two methods that use fat. In relation to boiling/simmering: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. Essentials for Living, 3 rd Edition 23

Cooking Food 8 Question time Use the question time answer sheets supplied on the Teacher's CD. 11. In relation to stewing/casseroling: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 12. In relation to poaching: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 13. In relation to steaming: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 14. In relation to pressure cooking: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 15. In relation to grilling: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 16. In relation to baking: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 17. In relation to frying: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 18. In relation to roasting: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 19. In relation to microwave cooking: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. 20. Name three different frying methods. Essentials for Living, 3 rd Edition 24

Cooking Food 8 Assignment 13 Now test yourself at www. e. Test. ie. Essentials for Living, 3 rd Edition 25