Food & Technology Unit 2 Cooking Methods. Area of Study 1 Outcome 1: Tools, equipment, preparation...
10
Food & Technology Unit 2 Cooking Methods
Food & Technology Unit 2 Cooking Methods. Area of Study 1 Outcome 1: Tools, equipment, preparation and processing On completion of this unit the student
Area of Study 1 Outcome 1: Tools, equipment, preparation and
processing On completion of this unit the student should be able to
use a range of tools and equipment to demonstrate skills and
implement processes in the preparation, processing, cooking and
presentation of key foods to maximise their properties. Key
Knowledge includes: Suitability of food preparation and processing,
wet and dry cooking techniques and presentation methods that
optimise properties of key foods, including nutrient content,
appearance, aroma, flavour and texture. Key Skills include:
demonstrate a range of wet and dry techniques of cooking
foods.
Slide 3
Why cook food? When selecting the best piece of equipment to
use, you need to make a decision based on what is available to you.
In evaluating the effectiveness and efficiency of household tools
an equipment, the following criteria are usually considered. -
Functional efficiency - Ease of use - Comfort - Health and
safety
Slide 4
Methods of Heat Transfer What happens when you hold a chocolate
bar in your hand? Heat moves when matter at different temperatures
interact. Heat moves from warmer matter to cooler matter Where can
we get heat? How does heat transfer? The heat moves from your hand
(a higher temperature) to the chocolate bar (lower temperature)
which raises the temperature of the chocolate causing it to
melt
Slide 5
Conduction The passage of heat through a solid, or from one
solid to another provided they are in contact. For example... A
Hotplate (warmer object) conducts heat through to the saucepan
(cooler object) from the base to the sides then to the handle or to
the metal spoon you leave in there! Copper, aluminum, iron are good
conductors Cast-iron holds heat well Stainless steel does not
conduct heat evenly
Slide 6
Convection Is the passage of heat through liquids and gasses.
Convection is the transfer of heat by the actual movement of
molecules from a warm region to a cooler one. For example When
water is heating in a saucepan, the water at the bottom is heated
first. The hot water rises to the top because it is lighter and the
heavier cold water takes its place at the bottom of the pan. So how
does convection heat in an oven move? How do ceiling fans make
rooms warmer?
Slide 7
Radiation Is the passage of heat in straight rays from a hot
object. Any object in the path of the rays becomes hot For example
The sun radiates heat to the earth and to our bodies; coals in a
BBQ become hot and radiate heat to the hotplate; an electric grill
or toaster radiates heat directly to the food.
Slide 8
Microwaves- thermal radiation Are electronic waves produced by
a magnetron, which converts electrical energy into microwave
energy. When the microwave is turned on, microwaves pass into the
oven and are reflected off the walls; they are transmitted to the
cooking container and are absorbed by the food. The microwaves
penetrate the food to a depth of 3-5cm. Water molecules in the food
rotate and move rapidly, creating heat.
Slide 9
Induction- electromagnetic radiation (see Food Solutions page
181) In most cases, a gas or electric stove is used to heat the
cooking vessel (conduction) first--which in turn heats and cooks
the food (convection). Induction is a method, completely different
from all other cooking technologies- - it does not involve
generating heat which is then transferred to the cooking vessel, it
makes the cooking vessel itself the original generator of the
cooking heat and cooks the food directly.
Slide 10
Questions 1. Name a cooking method that relies on Convection
Conduction Radiation 2. Describe how a microwave cooks food 3.
Explain why microwaves are good for cooking vegetables. 4. What are
unsuitable containers for microwave cooking and why? 5. List the
safety considerations when microwaving.