FPP Lab 2-3 Revision: Moist, Dry & Microwave Cooking Methods

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Heating foods does what?

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1

Heating foods does what?

  • Kill microorganisms

  • Alter molecular structure of foods => change in texture, taste, aroma & appearance

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2

Sources for heating foods

  • Most common: electricity & gas

  • Wood, coal & charcoal

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3

3 methods of heat transfer

  • Conduction

  • Convection

  • Radiation

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4

What happens during convection?

  • For liquids and gases

  • Cool, dense air => go to bottom

  • Hot, less dense air => go to top

  • Creates convection current

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5

Is microwave a form of dry heating?

No, it has its own category as it incorporates both wet and dry heating methods

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6

4 factors that affect cooking time

  • Water content of food

  • Food density

  • Size/thickness of food

  • Initial temp. of food

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7

Wet cooking methods use what as a heat transfer medium?

Water, water-based liquids (ex. milk) or steam

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8

What is the best method for cooking vegetables?

  • Steaming: direct contact of food with steam

  • Retain color, taste, texture & nutrients

  • Can use pressurized steam cookers or range top steamers with perforated basket

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9

What is en papillote?

  • Wrapping food with foil or parchment paper before baking or grilling => food cooks by steam from own juices

  • Plastic wrap used for microwave

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10

Poaching, simmering and boiling temp.

  • 71-82°C

  • 85-95°C

  • 95-100°C

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11

How does microwave cooking work?

Alternating + - charges cause water molecules in food to align => rub against each other (vibrate) => heat & cook

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12

What are microwaves mostly used for?

  • Defrosting

  • Reheating

  • Cooking

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13

What materials are safe to use in microwave?

  • Glass

  • Ceramic cookware

  • Plastic (microwave safe)

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14

What materials are not safe to use in microwave?

  • Foam trays

  • Plastic wraps

  • Aluminum (metals): reflects rays back to generator => destroy it

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15

How to get rid of cold spots?

Stop microwave, stir, put back in (to redistribute heat)

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16

What is used as a medium for dry heat cooking?

Any non-water liquid (ex. oil)

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17

Equation for % fat absorption

% = [(final weight - initial weight)/inital weight] x 100

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18

Which is faster: boiling or steaming? Why?

Boiling; convection is faster

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19

How does cooking time affect outcome of boiled eggs?

More time => more coagulation of proteins => more tough

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20

Explain the difference between poaching, simmering and boiling bubbles

  • Poaching: small bubbles on bottom of pot

  • Simmering: bubbles reach surface, but barely break it

  • Boiling: steam, bubbles break surface

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21

Which cooking method has more water loss: frying or roasting

Frying

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22

Overall sensory difference between wet & dry cooking methods

  • Wet: less color development, softer foods

  • Dry: more browning, rougher texture foods

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