Chapter 8 Cooking Food

1. Chapter 8 Cooking Food

2. Coagulate Conduction Convection Radiation Boiling/simmering Stewing and casseroling Poaching Steaming Pressure cooking Grilling Baking Frying Roasting Microwave cooking 2

3. Understand why we need food and be able to list the factors that influence our food choices Have a good understanding of each of the six nutrients in terms of their composition, classification, sources, functions in the body and their RDA Understand and be able to describe the effects of over-consumption of certain nutrients on the body - fat, sugar and vitamin/mineral supplements Know the nutrition related causes of the following deficiency diseases and be able to describe their symptoms - constipation and bowel disease, scurvy, rickets, neural tube defects, tooth decay, osteomalacia and osteoporosis, anaemia and goitre. Understand the term energy balance be able to describe how it can be maintained by the individual. After completing this chapter and the homework, assignments and activities that accompany it, you should: Know the three reasons why we cook food and the seven effects that cooking has on food. Understand the three main methods of heat transfer and be able to give examples of cooking methods using each one. Be able to describe the following moist cooking methods: boiling/simmering, stewing and casseroling, poaching, steaming and pressure cooking. Know what types of foods are suitable for each method and the advantages and disadvantages of each. Use these methods in practical classes. Be able to describe the following dry cooking methods: grilling, baking, frying, roasting and microwave cooking. Know what types of foods are suitable for each method and the advantages and disadvantages of each. Use these methods in practical classes. 3

4. Why food is cooked Cooking kills harmful bacteria, making it safe to eat. Cooking preserves food. Cooking makes some foods easier to chew and digest. Cooking improves the colour and flavour of many foods. 4 Essentials for Living, 3rd Edition

5. Effects of cooking on food Protein coagulates (sets). Food loses water and shrinks. Effects 2. Protein coagulates (sets). 3. Flavours and aromas develop. 1. Food loses water and shrinks. Effects 4. Starch absorbs water and swells. 7. Fat melts. 5. Some foods go soft and break up. 6. There is some loss of vitamins, especially vitamins C and B. 5 Essentials for Living, 3rd Edition

6. (Higher Level only) How food is cooked: Methods of heat transfer Conduction Convection Radiation 6 Essentials for Living, 3rd Edition

7. (Higher Level only) Methods of heat transfer video link Watch 3 Ways Heat Transfers Lab on YouTube: https://www.youtube.com/watch?v=XGi33FoYw6Y 7 Essentials for Living, 3rd Edition

8. (Higher Level only) Conduction Example: Frying Heat travels from molecule to molecule along a solid object. For example, in frying, hot molecules in the cooker ring touch the molecules in the frying pan and cause them to get hot. They in turn touch the food and cause it to get hot, thus cooking it. Heat travels from the cooker ring to the frying pan to the food by conduction 8 Essentials for Living, 3rd Edition

9. (Higher Level only) Convection Examples: Boiling, deep-fat frying, baking When liquid and gases are heated, they rise. They are then replaced by cooler gas or liquids. These movements are called convection currents. These currents heat the food by convection. Currents of circulating hot air cook food by convection 9 Essentials for Living, 3rd Edition

10. (Higher Level only) Radiation Example: Grilling Hot rays from a heat source hit food and heat its surface. The heat then travels into the middle of the food by conduction, thus cooking it through. Heat travelling by radiation 10 Essentials for Living, 3rd Edition

11. Methods of cooking Moist methods: Boiling and simmering, stewing, casseroling, poaching, steaming, pressure cooking. Dry methods: Grilling, baking. Methods using fat: Frying (shallow-, deep- and stir-frying), roasting. Other: Microwave cooking. 11 Essentials for Living, 3rd Edition

12. Moist method: Boiling/simmering Description:Food is cooked in bubbling liquid (100°C). Usually the food is brought to the boil and then turned down for the rest of the cooking time. This is called simmering. Suitable foods: Meat, vegetables, rice, pasta. Advantages: Economical, needs little attention, safe for beginners. Disadvantages: Nutrients are lost into the cooking liquid. Tips: Use a heavy saucepan with a tight lid. Use cooking liquid for soups and sauces. Once food is bubbling rapidly, reduce to simmer. Saucepans should be heavy with tight-fitting lids 12 Essentials for Living, 3rd Edition

13. Moist method: Stewing and casseroling Description: These are slow, moist cooking methods. Food is cooked in liquid in a heavy-lidded saucepan on the hob (stewing) or in a dish in the oven (casseroling). The food and the liquid it has been cooked in are often both eaten. Suitable foods: Tough cuts of meat, fruit. Advantages: Economical; tough, cheaper cuts of meat may be used; cooking liquid is consumed, so nutrients are not lost. Disadvantages: Slow. Tips: Simmer (don’t boil) stew. Keep a tight-fitting lid on so that too much liquid does not evaporate. Use stock as a cooking liquid instead of water, as it adds flavour. 13 Essentials for Living, 3rd Edition

14. Moist method: Poaching Description: Food is cooked gently in water that is barely simmering. A shallow saucepan or poacher is used. Suitable foods: Eggs, fish. Advantages: Low-calorie method; food remains digestible (good method for invalid/convalescent cookery). Disadvantages: Foods can break up; constant attention is required. Tips: Do not let water boil rapidly or food will break up and be spoiled. 14

15. Poaching eggs When poaching eggs, if you don’t have a poacher, break the egg into a small sandwich bag, tie a knot in the top and then poach in simmering water (see the photo). An egg poacher Poach eggs in a plastic sandwich bag to prevent them from falling apart during cooking. The sandwich bag may be suspended over the saucepan with a wooden spoon. 15

16. Moist method: Steaming • Description: Food is cooked in rising steam. • Suitable foods: Vegetables, fish, puddings. • Advantages/disadvantages: Steamed food can lack flavour, but is usually easily digestible. • Tips: Flavour foods with herbs and spices, as steamed food can taste a little bland. 16 Essentials for Living, 3rd Edition

17. Dry method: Grilling • Description: Food is cooked by rays from a hot gas or electric grill. • Suitable foods: Tender meat, fish, some fruit and vegetables. • Advantages: Quick, not greasy, food has good texture. • Disadvantages: Only expensive meat can be used; needs constant attention. • Tip: Clean the grill pan after each use or old oil will smoke next time. 17 Essentials for Living, 3rd Edition

18. Dry method: Baking • Description: Food is cooked by dry heat in an oven. • Suitable foods: Bread, cakes, tarts, pies, apples, potatoes, puddings, fish. • Advantages: Needs little attention, safe for beginners, adds flavour. • Disadvantages: Expensive if oven is used for one item. • Tips: • Batch bake to make full use of the oven. • Always preheat the oven fully. • Adjust the shelves before the oven heats up. • Do not open the oven door, especially at the start of the cooking time. 18 Essentials for Living, 3rd Edition

19. Methods using fat: Frying • Description: Food is cooked in hot fat by deep, shallow or stir-frying. • Suitable foods: Tender meat and chicken, fish, eggs, chips, onion rings, mushrooms. • Advantages: Quick, good flavour. • Disadvantages: Method adds kilocalories, dangerous, greasy, needs constant attention. • Tips: • Heat the fat fully before adding the food or it will soak up the fat and become soggy. • Fire is a risk with frying: do not leave a frying pan or wok unattended. • Do not use a chip pan. Use a deep-fat fryer with a thermostat instead. • Drain fried food on kitchen paper to remove some greasiness. 19

20. Types of frying A frying pan for shallow frying A deep-fat fryer A wok for stir-frying 20

21. Methods using fat: Roasting Description: Food is cooked in the oven and basted with hot fat. Suitable foods: Meat, poultry, potatoes and some vegetables. Advantages: Nice flavours, needs little attention. Disadvantages: Basting adds kilocalories; food is dry if not basted. Tip: Covering meat helps prevent drying: uncover 30 minutes before end of cooking to give brown colour. 21

22. Microwave cooking • Description: Invisible microwaves bounce around the inside of the oven. The microwaves hit the food and cause the molecules in it to vibrate. This vibrating produces heat, which cooks the food. • Suitable foods: Reheats, thaws and cooks most foods. • Advantages: Quick. • Disadvantages: Does not brown food. • Tips: • Do not put metal dishes or dishes with a metal rim in the microwave or sparks will fly! • Foods with a skin will explode if you do not prick them with a fork first. • Allow food to ‘stand’ after cooking before eating it. • Cover food when reheating to avoid it splattering and dirtying the oven. A microwave cooker 22

23. Give three reasons why food is cooked. Describe five effects of cooking on food. Name the three methods of heat transfer used in cookery. What cooking method(s) use conduction? Describe how it works. What cooking method(s) use convection? Describe how it works. What cooking method(s) use radiation? Describe how it works. Name four moist cooking methods. Name three dry cooking methods. Name two methods that use fat. In relation to boiling/simmering: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. (Higher Level only) 23

24. In relation to stewing/casseroling: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to poaching: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to steaming: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to pressure cooking: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to grilling: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to baking: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to frying: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to roasting: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. In relation to microwave cooking: (a) describe the method (b) list foods suited to this method (c) list its advantages and disadvantages (d) list any tips for using this method. Name three different frying methods. 24

25. Assignment 13 Now test yourself at www.eTest.ie. 25