Food technology - Cooking of food, heat transfer and selecting appropriate cooking methods 3.5 / 5 based on 2 ratings ? Design & Technology: Food TechnologyThe science of food 1GCSEWJEC Created by: alexbovingtonCreated on: 28-03-19 20:14 Three methods of heat transfer Conduction, Convection and Radiation 1 of 11 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 2 of 11 Two examples of water-based methods Vegetables and Stews 3 of 11 Two examples of dry cooking methods Toast and Roast chicken 4 of 11 Two examples of fat-based methods Battered fish and Eggs 5 of 11 What is Palatability? Palatability makes food appealing through its appearance, colour, flavour, texture and smell 6 of 11 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 7 of 11 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) 8 of 11 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 9 of 11 Change to nutritional content in dry cooking method The vitamins are conserved 10 of 11 Change to nutritional content in water-based method Steaming prevents the loss of vitamins 11 of 11
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