Eduqas GCSE Food Preparation and Nutrition: Student Book

70 Moist, dry and frying methods of cooking There are many different ways of using the cooking methods listed above to cook your food. The one you choose will be determined by several factors: • Individual preference, e.g. a personmay prefer food steamed rather than boiled • Time – how much preparation and cooking time is available • The type of food to be cooked • Equipment and facilities available • Healthy eating choices, e.g. grill or bake rather than fry Describe the three methods of heat transfer. Give examples of foods cooked by each method. Check it DRY HEAT METHODS BAKING Food is cooked using the dry, hot air of the oven EXAMPLES: Cakes, pastries, puddings, bread and biscuits, some fish ADVANTAGES: Food has good colour and texture, several items can be cooked at once, exterior of food is browned and adds flavour DISADVANTAGES: Needs very specific cooking times and temperatures TOASTING Dry radiant heat is applied to food. May be direct but brief exposure to heat in an oven, or longer exposure to mild heat. It is NOT simply putting bread in a toaster. EXAMPLES: Bread, nuts, seeds, whole spices ADVANTAGES: Toasting bread lowers the Glycaemic Index, flavours are released and enhanced DISADVANTAGES: Dry roasting of spices or herbs in a frying pan needs lots of attention to avoid burning ROASTING Food is cooked using the dry, hot air of the oven but is basted with hot fat to prevent it from drying out EXAMPLES: Joints of meat, vegetables ADVANTAGES: Good flavour, crisp texture and appearance, possible to bake another dish whilst roasting for fuel economy DISADVANTAGES: Joints of meat take a long time to cook, the food has to be basted with extra fat, meat can become hard and chewy if cooked at a high temperature GRILLING Small pieces of food are cooked by the radiant heat produced by a hot grill either above or below the food EXAMPLES: Sausages, bacon, chops, Welsh rarebit ADVANTAGES: It is a healthy method; fat drains out of food, quick method DISADVANTAGES: Food needs careful supervision to prevent burning/ undercooking, only tender cuts of meat can be grilled SHALLOW FRYING Small pieces of food are cooked in a shallow amount of very hot fat/oil. EXAMPLES: Chicken, steak, sausages, vegetables ADVANTAGES: A quick method of cooking, uses minimal fat DISADVANTAGES: Frying foods should not be left unattended, unhealthy method due to added fat/oil used, fat splashes caused by ‘wet’foods being fried DEEP FRYING Foods are submerged into very hot fat/oil. EXAMPLES: Chips, chicken pieces, fish fillets ADVANTAGES: Gives food a golden and crunchy surface, very quick cooking method DISADVANTAGES: Deep fat fryers should not be left unattended, very unhealthy method due to the fat/oil used, over-heated fat/oil can combust causing a fat fire STIR FRYING Very small pieces of meat and vegetables are cooked quickly in a minimal amount of hot oil. The food is kept moving during the cooking process. EXAMPLES: Thin strips of tender meat, fish and vegetables ADVANTAGES: Very quick cooking method, vegetables remain crunchy, healthier than frying, limited vitamin loss DISADVANTAGES: Needs constant attention and stirring, requires fat or oil with high smoke point, some foods need preparing beforehand FRYING METHODS CORE KNOWLEDGE