Food technology - Cooking of food, heat transfer and selecting appropriate cooking methods

Three methods of heat transfer
Conduction, Convection and Radiation
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Why is food cooked?
To make it safe to eat by destroying microorganisms, extending shelf life and quality, improving variety in the diet and making it easier to digest
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Two examples of water-based methods
Vegetables and Stews
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Two examples of dry cooking methods
Toast and Roast chicken
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Two examples of fat-based methods
Battered fish and Eggs
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What is Palatability?
Palatability makes food appealing through its appearance, colour, flavour, texture and smell
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How can heat transfer methods combine when boiling potatoes?
Heat is transferred by conduction, convection and radiation. Boiling potatoes uses a combination of heat transfer methods
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What does heat transfer in liquids and in air cause?
It causes currents to occur as heated air or water rises and cooler air or water falls (Convection)
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What is cooking?
Cooking uses heat to change texture, flavour and colour of food, makes it safe and more palatable and achieves specific characteristics in food
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Change to nutritional content in dry cooking method
The vitamins are conserved
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Change to nutritional content in water-based method
Steaming prevents the loss of vitamins
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Other cards in this set

Card 2

Front

Why is food cooked?

Back

To make it safe to eat by destroying microorganisms, extending shelf life and quality, improving variety in the diet and making it easier to digest

Card 3

Front

Two examples of water-based methods

Back

Preview of the front of card 3

Card 4

Front

Two examples of dry cooking methods

Back

Preview of the front of card 4

Card 5

Front

Two examples of fat-based methods

Back

Preview of the front of card 5
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