Heat Transfer and Cooking Methods

food is cooked because
it makes it ? to eat
to improve ? life
develop ?
improve ?
to give ? in diet

safe to eat
improve shelf life
develop flavours
improve texture
to give variety in diet

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conduction:
particles held ? together, when one vibrates it ? into another
heat energy from the ? causes particles in the pan to ? more
particles ? with others, transferring heat energy
heat energy transferred to the particles in the ?

particles held tightly
heat energy from the hob causes particles in pan to vibrate more
particles collide with others, transferring heat
heat transferred to particles in the food

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convection:
heating up a ?
warm liquid ?
? liquid replaces it and is heated
when it starts to rise, ? liquid replaces it
convection ? form until the whole fluid is ?

heating up a liquid
warm liquid rises
cooler liquid replaces it and is heated
when it rises, cooler liquid replaces it
convection currents form
until whole fluid is heated

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radiation:
no direct contact between the ? and ?
emit ? of radiation
when they reach the food, they are ? and heat the food up

no direct contact between heat and food
emit waves of radiation
when waves reach the food, they are absorbed and heat the food up

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what are the six water based cooking methods?

boiling
steaming
blanching
simmering
poaching
braising

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types of food boiled: potatoes, ? and ?
can't be used on ? foods because bubbles will break up the food
healthy, no ? is added
not as tasty or ?

potatoes, pasta and veg
can't be used on delicate foods because bubbles will break up the food
healthy, no fat is added
not as tasty or attractive

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types of food steamed: ?, rice and veg
no ? is added, no ? with water
veg keep their ? properties
? way to cook, so good for ? foods

fish, rice and veg
no fat is added, no contact with water
veg keep their sensory properties
gentle way to cook, so good for delicate foods

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blanching is part cooking food in ? water then shortly putting it in ? water
? water stops cooking process, keeps colour and ?
removes harsh ? in food
makes skins off food easy to ?
prepares fruit and veg for ?

part cooking food in boiled water then putting it in cold water for a short time
cold water stops cooking, keeps colour and texture
removes harsh flavours in food
makes skin off food easy to remove
prepares fruit and veg for freezing

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types of foods simmered: ? and curries
simmering preserves more ? content than boiling

soups and curries
preserves more nutrients than boiling

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poaching is cooking food in ? below boiling point
types of food poached: ?, fruit and fish
? way to cook, keeps food tender
lowering ? content and ?
if poached in ?, can give flavour

cooking food in liquid below boiling point
eggs, fruit and fish
gentle way to cook, keeps food tender
lowering nutritional content and flavour
if poached in sauce, can give flavour

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braising is ? cooking food in an ? pot with lid on that contains ?
? way of cooking
good for ? as it keeps tender

braising is cooking good in an ovenproof pot with a lid on that contains liquid
gentle way of cooking
good for meat as it keeps tender

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before meat is braised, it's usually lightly ? and sealed, helps to keep the ? inside the meat for a ? flavour

lightly fried and sealed, helps keep the juices inside the meat for a caramelised flavour

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name two fat based cooking methods

stir-frying
shallow frying

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stir-frying:
done in a ? with a small amount of oil, so it's ?
foods stir-fried: ?, veg
cooks very ? and needs to be moved around so doesn't ?
meals tend to have more veg so are ?

done in a wok with a small amount of oil, so it's healthy
foods stir fried: noodles, veg
cooks very quickly and needs to be moved around so doesn't burn
meals tend to have more veg so are healthy

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shallow frying:
frying pan coated in fat or ?
foods shallow fried: meat, ?, eggs
more ? is used, so is unhealthy
gives a ? texture

frying pan coated in fat or oil
meat, pancakes, eggs
more fat is used, so unhealthy
gives a crispier texture

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what are four dry cooking methods?

baking
grilling
roasting
dry frying

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baking:
hot air rises, so the ? of the oven is the hottest
?-assisted ovens are useful because food bakes more ? because all parts of the oven are at a similar ?
oven heats up ? so food cooks ?, so they use less ?

hot air rises, so the top of the oven is hottest
fan-assisted ovens are useful because food bakes more evenly because all parts of the oven are at a similar temperature
oven heats up quickly so food cooks quickly, so they use less energy

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advantages of baking:
? of food can be baked
outside of food ? which looks nice
quite ? because no extra fat is added

variety of food can be baked
outside of food browns which looks nice
quite healthy because no extra fat is added

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disadvantages of baking:
can take a ? time
food can become too ? out
can use a lot of ? because oven is at a ? temperature at a ? time

can take a long time
food can become too dried out
can use a lot of energy because oven is at a high temperature at a long time

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advantages of grilling:
cooks ? at a high temperature
fairly ? as no fat is added
fat from food is ? off food
? colour outside looks nice

cooks quickly at a high temperature
fairly healthy as no fat is added
fat from food is dripped off food
golden colour outside looks nice

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disadvantages of grilling:
high temperature used when grilling can make it hard to cook food ?
outside ? but inside ?, leading to food poisoning
handling raw and cooked meat could lead to ?-?

high temperature used can make it hard to cook food evenly
outside cooked but inside raw, leading to food poisoning
handling raw and cooked meat could lead to cross-contamination

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advantages of roasting:
extra added ? and ? temperature helps to brown the outside of the food
the ? from roasted meat can be used to cook other food
roasted food is ?
under? centre, which people like

extra added fat and high temperature helps to brown the outside of the food
the fat from roasted meat can be used to cook other food
roasted food is moist
undercooked centre, which people like

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disadvantages of roasting:
isn't that ? as extra ? is added
takes a ? time and uses a lot of ?

isn't that healthy as extra fat is added
takes a long time and uses a lot of energy

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advantages of dry frying:
no extra ? are added, making it ?
gives a more distinct ? to some foods

no extra fat is added, making it healthy
gives a more distinct aroma to some foods

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disadvantages of dry frying:
takes ? to cook because ? temperatures are needed at the start
? variety of food types

takes long to cook because lower temperatures are needed at the start
small variety of food types

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Heat Transfer and Cooking Methods

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