Methods of Cookery Part 1

Baking

100

Define Baking

A dry heat method that involves cooking in an oven using dry heat.

200

Describe how you will bake a cake

• Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
• Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt.
• Cream Butter & Sugar: In another bowl, cream the softened butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla.
• Combine & Add Milk: Gradually mix the dry ingredients into the butter mixture, alternating with milk. Mix until smooth.
• Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before serving.

300

List three examples of baked dishes

Beef wellington, baked fish, marinated chicken wings, baked potatoes with sour cream, apple crumble and many more

400

What is a disadvantage of baking?

1. Time Consuming 

2. Risk of over drying food 

500

Define the term 'pre-heating'

Heating an oven to the designated cooking temperature before placing food items in the oven, to ensure even cooking

Boiling

100

List 5 foods suitable for boiling

Eggs, pasta, rice, potatoes, corned beef, carrot

200

Define boiling

A moist heat method that involves cooking food in a liquid at 100C. 

300

What temperature does water boil? 

212 degrees Fahrenheit 

400

Define the term blanching and provide a specific example

Is the process of partly cooking food in a liquid at 212F and is done to vegetables e.g. broccoli to retain their colour or to remove their skin.

500

Boiling is the process of heating a liquid until it reaches its boiling point, causing it to change from _____ to _______.

Boiling is the process of heating a liquid until it reaches its boiling point, causing it to change from liquid to vapor.

Braising

100

Provide three examples of braised dishes

Lamb shanks in red wine

braised chicken in black bean sauce

braised snapper in tomato and basil sauce

200

Define 'braising'

Is a moist heat method of cooking used for whole joints of meat or fibrous vegetables such as asparagus. Food is slowly cooked in liquid in a firm-lidded, heatproof vessel to hold in the flavours and liquid without evaporation.

300

What is the oven temperature for braising?

300-325

400

What are some common foods braised 

Pot roast, short ribs, lamb shanks, vegetables.

500

Name the advantages and disadvantages of braising. 

Advantages:

• Tenderizes tough cuts of meat.

• Deep, rich flavors develop over time.

Disadvantages:

• Takes longer to cook (several hours).

• Requires monitoring to avoid drying out.

Deep Frying

100

Define deep frying

Completely submerging food items into hot oil or fat to cook.  

200

Name two foods suitable for deep frying

fish, spring rolls, apple fritters, arancini balls

300

What is the cooking temperature range for deep fried foods?

150-190C

400

What is the characteristic of deep fried foods

* crunchy on the outside with softer moist textures inside.

500

Name 1 safety tip for deep frying. 

• Use a thermometer to control oil temperature.

• Keep children away from the hot oil.

• Drain excess oil with paper towels after frying.

Grilling

100

Define the term grilling

Is a dry heat method of cooking wher food is cooked by heat radiating from directly above or below the food.

200

List three food suitable for grilling

fillet steak, salmon, chargrilled chicken, grilled mushrooms, grilled pinapple

300

Name three different utensils or equipment required for grilling.

 Utensils:  skewers, tongs

Salamander, chargrill, BBQ, grill or griddle plates

400

What is the nutritional value of food that is grilled?

Minimal nutrient loss although well-done cooked meats do lost fat-soluble vitamins. 

500

This is the type of grill that uses charcoal as its primary fuel source, giving food a distinctive smoky flavor

Charcoal Grill