1. 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

2. 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

3. 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

4. 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

5. 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 C, 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

6. Cooking methods
Oven – convection, combination, microwave, fan assisted, pizza or proving
Baking – dry heat at C 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

7. 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