How Cooking Affects the Nutrient Content of Foods Best Cooking Methods So You Don't Lose Nutrients (4) a method of cooking raw foods to enhance their flavour or texture. What be done to ensure green vegetables such as spinach ... PDF Food & Nutrition 0648/12 Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods.Temperatures of 300 degrees or hotter are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a distinct aroma and flavor. 3.2 Methods All stews have a thickened consistency. That's because many vitamins are sensitive to heat and air exposure - vitamin C, all B vitamins and folates in particular. different methods of cooking. Break the egg in individual moulds and place in the bain-marie with the lid on for gentle cooking. This temperature range makes it particularly suitable for delicate food, such as eggs . Describe how you would cook each vegetable or fruit using the cookery method you chose. Cream the butter (2) and sugar (2) until white and fluffy. While cooking, the fruit will soften. • Peaches: Slice in half, drizzle on some honey and sprinkle with ginger and pecans. Once cooked let the fruit rest in the liquid for 20 minutes to help the fruit absorb the flavor of the liquid. 4.3.Make food quality adjustments within scope of responsibility. It is the process of removal of water from food. 4.2.Select and add accompaniments suited to the dish. Listen for the grinding up of your food waste. Vacuum seal the pouch. Stewing is a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. From the fruit and vegetable you listed in question 1, select 2 root vegetables, 2 green vegetables and 3 different fruit. Drizzle with olive oil and sprinkle with cinnamon. Palm oil is extracted during a carefully monitored series of phases that seeks to make sure that the end product is highly appealing. Order Resources. Modern methods of dehydration use circulating air that is heated just enough to promote dehydration without "cooking" the food. Poaching liquid should have a ratio of 1/3 cup - ½ cup sugar to 1 . Question text 33. To poach eggs, fill a deep pan with about two and a half inches of water. Shallow Frying. For cuts suitable for roasting and other cooking methods, see Chapter 3. Wash and sanitize flatware or other utensils, which fall to the floor. This loss of nutrients increases with longer cooking times and higher temperatures. Common foods cooked by poaching include fish, eggs and fruit. b. They do not need to be in any particular order. (l)- Blanching - the cooking at a medium temperature ( 160 . Either way, slow, even heat should be used for tender, juicy, evenly done poultry. A whole roasted chicken is the perfect way to showcase the contrasting flavors and textures from all the different parts of the bird, from the pope's nose at the tail to the wings and thighs and on to the "oysters" between the back and the leg. Do not taste foods with any utensil used either to mix or stir food. describe basic cooking methods for meat identify suitable cuts of meat for various cooking methods . Different Stewing Methods. This method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to transfer heat to, and cook, a food. Types of Cooking Methods: There are many techniques for applying heat to foods. (2,3) Vitamin C is one of the most easily lost vitamins from foods. A number of methods have been devised to prevent spoilage of fruit in storage. Make food quality adjustments within scope of responsibility. To get you started, here are 7 basic methods of cooking vegetables! This is a technique that is used to cook delicate proteins such as fish, chicken, and eggs, as well as some fruits and vegetables. 1.5. You are advised to spend no longer than 45 minutes on Section A. Briefly describe the following cooking methods. Here's what to know about the world's foremost fowl. How you cook your meals can have a big impact on their nutritional content. Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment, and sauce for each dish: Menu Example. Immerse the vegetables in the thermal circulator for the desired amount of time. But there are many cooking methods that minimize cooking time, temperature and the amount of water needed. Describe how you would cook each vegetable or fruit using the cookery method you chose. Steaming Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. Method of moist-heating Method of combining moist and dry heat Methods of Cooking 4 Unit-3 Vegetable and Fruit Cookery 11 Unit-4 Soups 28 Unit-5 Salads 34 Unit-6 Sandwiches 39. . Candidates may provide a number of straightforward Cooking methods can be grouped into three categories: 1. For eg., milk sterilization at 100°C kills the microbes. 3 tablespoons pistachios, toasted and chopped. SITHCCC008 Assessment 2 - Written Assessment Question 33: Describe 3 suitable methods for cooking fruit ? Palm oil extracting plant generally begins with the harvesting of the fruit. 10. Question 3 Curing with salt and sugar may be called salting, salt-curing, sugar-curing or honey-curing.The application of pellets of salt, called corns, is often called corning.Curing in a water solution or brine is called wet-curing or pickling or brining.Paul Bertolli notes that a pickle contains nitrite in addition to salt. Prepare and cook only as much food as you intend to use. 1.4. No two ways about it. (1 mark for each relevant point of knowledge) B Questions that ask candidates to describe Candidates should define or give an account of points relating to the question. State three other factors which affect the need for energy-giving foods. To ensure an even cooking process, cut fish fillets and steaks to a uniform thickness. Young poultry is best for roasting, broiling, and frying. Poaching is a moist heat method of cooking by submerging food in some kind of liquid and heating at a low temperature. Pounding . Present vegetable and fruit attractively using suitable garnishes, where appropriate. Cookery Demos. 3. Step Method. Cook vegetable, fruit, egg and farinaceous dishes. Winter squash. Jelly making is a good way to preserve fruit flavors for enjoyment throughout the year. For best results, when you sauté, cook the side with the skin first (if it is left on). However, correct responses such as add more acid (lemon juice) or commercial pectin and boil the jam until set were often given. 3 Sift the flour. A potato for lunch. Cake making is a science. We cooked fruit to keep away from buying processed objects like pre-packed pies, is that you can shop cash and feature the concord of peace knowing you are ingesting just what you need to devour and no longer a ton of chemicals and preservatives. 16 size chicken = 1.6 kg. If you have a garbage disposal attached to your sink, use it to dispose of food when you are cleaning up after a meal. This includes pan-frying, stir-frying, sautéing, and deep-frying on oil. Dry heat methods include roasting, oven broiling, grilling, pan-broiling, panfrying and stir—frying. Cooking by moist heat In this method, food is put into boiling water or cooked in the steam which comes out from the boiling . 3. Method # 3. Try a low-fat marinade for foods that you broil, grill or roast. 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