Cooking methods

Cooking methods are divided into three groups, these are................

• Water, oil and dry

• Boiling, frying and baking

• Frying, baking and steaming

• Steaming, oil and dry

Boiling means food is cooking in water at what temperature?

• 80^oC

• 90^oC

• 120^oC

• 100^oC

Examples of water based cooking methods are...............

• Dry frying and grilling

• Toasting and sautéing

• Stir frying and shallow frying

• Boiling and poaching

Types of different methods of dry cooking are.............

• Boiling and steaming

• Baking and roasting

• Shallow frying and stir frying

• Microwaving

Different types of cooking methods that use oil to cook food are...........

• Poaching and steaming

• Roasting and toasting

• Sautéing and stir frying

• Grilling and barbecuing

Grilling and barbecuing means cooking food by intense (a)   heat on a metal grid or grill rack, underneath a heated grill element in a cooker or above charcoal in a barbecue.

_____________ granules in foods such as potatoes, rice, flour and pasta ____________ water and _____________ between the temperatures 60^oC and 100^oC

(a)  

During steaming what will happen to the ingredients?

• Starch granules absorb water and gelatinise

• Protein coagulates

• Fat will melt

• All of the above

Which option is the best explanation of sautéing?

• Frying food in a shallow frying pan in a little oil

• Cooking food in some oil in the oven

• Cooking food in the steam rising from a pan of boiling water beneath

• Frying food gently in a little oil to soften the food and develop the flavour

Which option is the best explanation of simmering?

• Cooking food in a liquid just below boiling point so that it bubbles gently

• Cooking food that naturally contains oil or fat in a frying pan without adding oil

• Cooking food in a hot oven

• Cooking starch based foods with dry heat from a grill or flame