Cooking Techniques and Skills

Knife skills: Cutting

• Cut into a variety of sizes and shapes for different culinary needs.

• Only cut vegetables into uniform pieces.

• Use a knife only for slicing bread.

• Cut only in straight lines for presentation.

Thickening process

• Starch granules heated in a liquid absorb the liquid and thicken the mix

• Starch granules dissolve completely in cold water

• Starch granules remain unchanged when heated in a liquid

• Starch granules create a gel when mixed with oil

Grilling

• Cooking food using direct heat from below or above.

• Cooking food by boiling it in water.

• Cooking food using steam from boiling water.

• Cooking food by baking it in an oven.

Impact of weighing and measuring on finished dish

• Affects taste, texture, edibility, appearance, and product uniformity.

• Only affects the appearance of the dish.

• Has no impact on the dish at all.

• Only affects the taste of the dish.

Stir Frying

• A quick cooking method using a small amount of oil in a wok or pan over high heat.

• A slow cooking technique that uses a lot of water and low heat.

• A method of cooking food by boiling it in water or broth.

• A technique that involves cooking food in an oven at a high temperature.

Role of timing in recipes

• Ensures each stage of cooking is completed correctly

• Allows for improvisation in cooking

• Reduces the need for ingredients

• Increases the cooking temperature

Preparation of tins: Flouring

• Provides a non-stick surface for baking.

• Enhances the flavor of the cake.

• Increases the baking time.

• Makes the cake rise higher.

Boiling

• Cooking food in water or broth at a temperature of 100°C.

• Cooking food at a temperature of 50°C.

• Cooking food in oil at a high temperature.

• Cooking food by steaming it over boiling water.

Weighing and measuring: Importance of accuracy

• Ensures correct ratio of ingredients and impacts taste, texture, edibility, appearance, and consistency.

• Only affects the appearance of the dish.

• Is not important in cooking as long as the ingredients are fresh.

• Helps in reducing cooking time significantly.

Shortening in baking

• Fats or oils coat flour and prevent gluten forming

• Fats are used to add sweetness to baked goods

• Oils are used to enhance the color of the dough

• Flour is used to create a crispy texture