Exam conditions *SILENCE* Pens down 13.50 15 January 2019 Starter Task: Test – Health, safety and hygiene Exam conditions *SILENCE* Pens down 13.50 Easy answers (state) ......... will be made of flour, butter, eggs and milk. Clever answers (apply) ..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with. Genius answers (justify) .......could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore ......

Methods of cooking Identify a variety of cooking methods Explain their function Evaluate their purpose Lesson Objectives Why do we cook food? Easier to digest Add flavour Look and smell appetising Destroy bacteria Prevent spoilage What does cooking do to food? All foods contain protein, fat, carbohydrates, vitamins and minerals, veg proteins need softening and animal breaking down, fats need veg or starch to enable easy digestion, starch in potatoes need breaking down before consumption

Methods of cooking https://www.youtube.com/watch?v=Atnjo7dD_bA Heat breaks down foods but can also destroy vitamins, ensure you keep cooking times to a minimum and use the correct method: Conduction - heat is thermal energy, it is transferred from one place to another, metals are good conductors of heat – stir fry Convection - occurs when particles with a lot of heat energy in a liquid or gas move and take the place of particles with less heat energy – boiled potatoes Radiation – thermal radiation is direct exposure to heat - grilled And sometimes multiple methods, e.g. convection to conduction in a baked potato

Cooking methods In water In fat In an oven Water: Boiling – in water, stock or wine, starches are softened, proteins are broken down, vitamins are leached, RULE: root vegetables in cold, other in hot Simmering - below boiling point, as above but vitamins are preserved Steaming – in perforated container above boiling water, retains nutrients, shape and flavour Poaching – in water off the boil Pressure cooking – sealed pan, pressure must be released before opening Stewing – cooked in own juices, long and slow method, good for tenderising tough meat Blanching – short cooking in boiling water before plunging into cold water Bain-marie – in a container and placed in hot water

Cooking methods Fat Shallow fry – browned on both sides in hot fat, presentation side cooked first Sauteing – tossing small pieces of food in hot oil and butter mixed Deep frying – floating freely in fat, safety issues include: Use quality oil, never fill fryer more than ¾ full , dry food before frying, don’t crowd, frying temperature 175-195C, strain fat after use, Stir fry – stirred and tossed quickly Braising – combination of frying, steaming and stewing Flambeing – follws shallow frying, uses of brandy or rum to add flavour, e.g. crepes suzette, steak diane

Cooking methods Oven – convection, combination, microwave, fan assisted, pizza or proving Baking – dry heat at 100-250C to give colour and texture, ideal for cakes, and biscuits Roasting – using fat, ideal for oints Pot roast/casserole – with or without root veg, using butter to baste and a lid Grilling – intense heat protein broken down immediately and no juices are lost Tips: season food, preheat the grill, lower thicker joints Au gratin – brown dishes under intense heat

Cooking methods https://www.youtube.com/watch?v=MqsD PmnPKEk Microwaving – cooks or warms food up by causing water to oscillate (vibrate) producing heat Metals will reflect microwaves and spark Homework: Complete revision material/revise for test