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Chapter 3.5 - Different Methods of Cooking

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  • Suitable to cook bread, cakes, potatoes, chicken
    Baking
  • Need to use vented containers or poke holes on food to allow steam to escape.
    Microwave cooking
  • Needs constant attention when using this cooking method and food might be greasy if temperature too low.
    stir frying
  • Cooking food using electromagnetic waves.
    Microwave cooking
  • Can be used to defrost food but food does not brown or turn crispy.
    Microwave cooking
  • 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
  • Free pass
  • A quick method of cooking but with little oil and food retain its nutrients.
    Stir frying
  • A moist heat method of cooking and requires a temperature of 100 degree celcius at gaseous state.
    Steaming
  • Food is fully submerged into large amount of oil. Turns food crispy and golden brown.
    Deep frying
  • Slow method of cooking, retains most nutrients except water-soluble vitamins.
    Boiling
  • Heat applied to food directly without liquid. Gives golden brown colour to food
    baking
  • FREE PASS
  • Moist heat method of cooking and can cook more than one dish at a time. Food lacks flavour.
    Steaming
  • 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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