Share Chapter 3.5 - Different Methods of Cooking
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Heat applied to food directly without liquid. Gives golden brown colour to food
baking
Food is fully submerged into large amount of oil. Turns food crispy and golden brown.
Deep frying
One disadvantage of deep frying to the nutrient content of food.
Cooking at high temperature destroys the nutrients in food.
Give three suitable food for deep frying
donuts, potatoes, spring rolls / chicken wings or any other acceptable answers
A quick method of cooking but with little oil and food retain its nutrients.
Stir frying
Needs constant attention when using this cooking method and food might be greasy if temperature too low.
stir frying
Slow method of cooking, retains most nutrients except water-soluble vitamins.
Boiling
A moist heat method of cooking and requires a temperature of 100 degree celcius at gaseous state.
Steaming
Cooking food using electromagnetic waves.
Microwave cooking
Moist heat method of cooking and can cook more than one dish at a time. Food lacks flavour.
Steaming
Can be used to defrost food but food does not brown or turn crispy.
Microwave cooking
Need to use vented containers or poke holes on food to allow steam to escape.
Microwave cooking
Suitable to cook bread, cakes, potatoes, chicken
Baking
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Give three types of food that can be microwaved
leftover food , read-to-cook meals, ready-to-eat meals or any other acceptable answer.
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