Advantages of Cooking Methods
State one advantage of boiling food.
Boiling requires little or no added fat.
State one disadvantage of frying food.
Frying may increase the fat content of food.
Name the three categories of cooking methods.
Moist-heat cooking, dry-heat cooking and combination cooking.
What is conduction?
Conduction is the transfer of heat from a hotter object or region to a cooler one through direct contact between particles.
Which cooking method uses steam to prepare food?
Steaming.
Why is steaming considered a healthy cooking method?
Steaming requires little or no added fat and can help preserve nutrients.
What may happen to some nutrients when vegetables are boiled and the water is thrown away?
Some water-soluble nutrients may be lost in the discarded water. ..... token for you
Which category of cooking methods does boiling belong to?
Moist-heat cooking.
What is convection?
Convection is the transfer of heat through the movement of liquids or gases
A student wants to prepare green bananas without adding oil. Suggest a suitable cooking method.
Boiling or steaming.
Give one advantage of frying food.
Frying cooks food quickly and produces an appealing colour and flavour. you got a token
Explain one disadvantage of grilling food.
Food can become burnt or dry if the heat is too intense or the cooking process is not monitored.
Classify frying, steaming and braising according to their cooking categories.
Frying – Dry-heat cooking.
Steaming – Moist-heat cooking.
Braising – Combination cooking.
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What is radiation?
Radiation is the transfer of heat through electromagnetic waves without requiring direct contact... token for you
A student wants to prepare crispy fried plantain without allowing it to absorb too much oil. Suggest one improvement.
Fry the plantain at an appropriate oil temperature and drain the excess oil after cooking.
Why is braising suitable for tough cuts of meat?
Braising uses slow cooking with moisture to soften tough meat.
Why might baking be unsuitable for a household without an oven?
Baking generally requires an oven, which may be unavailable or expensive to operate.
A cook browns beef in a pot, adds water and covers it to cook slowly. Identify the category of cooking method and explain your answer.
Combination cooking because both dry heat and moist heat are used to prepare the beef.
What heat-transfer process causes hot water to rise and cooler water to sink in a pot?
Convection.
A family wants to cook a tough cut of beef until it becomes tender. Which cooking method would you recommend and why?
Braising because it combines dry heat and moist heat, allowing the beef to cook slowly and become tender.
A family wants to prepare a meal using little added fat. Recommend a suitable cooking method and explain one advantage.
Steaming is suitable because it cooks food without requiring added fat and can help retain nutrients.
A student fries chicken over very high heat. The outside burns while the inside remains undercooked. Explain why this happens.
The outside receives too much heat before sufficient heat reaches the inside. The student should reduce the heat and allow the chicken to cook thoroughly. ......token for you
Why is braising classified as a combination cooking method?
Braising uses dry heat to brown food, followed by moist heat to complete the cooking process.
Identify the heat-transfer process demonstrated in each situation:
a. An egg cooking on a hot frying pan.
b. Heated water circulating around yam in a pot.
a. Conduction.
b. Convection.
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A cook wants to prepare a healthier meal consisting of fish and vegetables. Recommend suitable cooking methods and explain your choices.
The cook could steam the fish and vegetables because steaming requires little or no added fat and helps preserve nutrients. Alternatively, the fish could be grilled and the vegetables steamed.
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