heat moving through liquids and gases by convection currents - e.g saucepan, oven
heat conducted through molecules in solids and liquids - e.g frying pan
8. Cooking methods - shallow-frying
radiation
conduction through pan and convection through fat
conduction
9. Vegetables, salads...should be stored in...
salad drawer
bottom shelf
top shelf
middle shelf
10. Cooked meats, pates, cheese, deserts...should be stored in...
salad draw
top shlef
middle shelf
middle shelf
11. Cooking methods - baking
convection
convection and conduction through baking tin
radiation
12. Purposes of different ingredients...fat
tenderises and gives moist, crumbly texture
gives strucutre
tenderises and gives sweetness
13. Cooking methods - Boiling...
convection
conduction through pan, convection through water
conduction
14. Advantages of microwaves..
saves time, can be used for flour mixtures, can be used for grating, grinding, goblet and blade can be washed in a dishwasher
goblet types - similar to food processors - good for purees and smoothies, handheld - more convenient for soups and baby foods
saves time - upto 75% of cooking time, saves money, saves washing up, can be used for thawing, reheating, cooking, easier to clean, safer to use, available in different categories
handheld - whipping cream, whisking eggs whites, easy to clean and store, Free-standing - more powerful, variety of attacments
15. Blanching...
cooking vegetables or fruit in boiling water for short periods of time to inactivate enzymes which cause deterioration
whitening foods
cooking foods
a setting of cooking in an oven
16. Disadvantages of convenience foods...
expensive, portions may be small, high in fat/sugar/salt and additives, limits dietary fibre, excess packaging
busy, own freezers so able to store ready meals, microwaves, change in shopping habits, change in meal patterns, increase in single-person households, useful for older people
17. Tinned foods...should be stored in...
dry cupboard
fridge
freezer
18. Cooking methods...Stewing
convection
conduction through dish and convection through liquid
radiation
19. Cooking methods - deep frying
conduction through pan and convection through fat
conduction
radiation
20. Purposes of different ingredients...raising agent