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Cooking Methods Introduction
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Cooking Methods Introduction
You are planning a small café menu. Use your knowledge of heat transfer, texture, flavour and food safety to choose and explain suitable cooking methods. Give reasons where asked.
Identify the method
Match each cooking method to its description. Use each letter once.
1.Classify each method as mainly wet or dry: boiling, baking, poaching and grilling. Write the methods under the correct heading.
2.A café wants tender salmon with a delicate texture and no crisp crust. Which method is the most suitable: poaching, grilling or roasting? Give one reason.
3.A potato is baked in an oven. Name the main type of heat transfer from the hot air to the potato’s surface, and name the type of heat transfer that carries heat towards its centre.
4.For each café order, choose the most suitable method from boiling, steaming, grilling or roasting. (a) A jacket potato with a crisp skin. (b) Green beans that should stay brightly coloured and slightly firm. (c) Toasted cheese on bread.
5.A student plans to boil chopped broccoli in a large pan for 20 minutes, then drain it and leave it uncovered. Suggest two changes that would improve the vegetable’s texture or reduce nutrient loss, and explain why.
6.True or false: poaching means cooking food in rapidly bubbling liquid at a rolling boil. Correct the statement if it is false.
TrueFalse
7.Complete the explanation: In frying, heat passes from the hot to the food. The high surface temperature can create a browned, crisp .
8.Create a simple café meal containing a chicken breast and two vegetables. Choose a cooking method for each part. Explain how your choices could give the meal a variety of textures, and include one food-safety step for the chicken.
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