Cooking methods HPS R1

All of the following are reasons we cook food except__________________

• Changes the taste

• Makes food Safe

• Extends the shelf life of all foods

• Makes food easier to digest

What happens to Fats when cooking

• Carmelize

• Melt

• Coagulate

• Evaporate

What happens to Proteins when cooking

• Carmelize

• Melt

• Coagulate

• Evaporate

What happens to Starch when cooking

• Gelatinize

• Melt

• Coagulate

• Evaporate

What happens to Water when cooking

• Gelatinize

• Melt

• Coagulate

• Evaporate

Match the heat transfer to the definition.

Indirect heat transfer into food through a medium (air, fat, liquid)

• Conduction

• Convection

• Radiation

Match the heat transfer to the definition.

No contact heat transfer, heat travels or radiate to the food

• Conduction

• Convection

• Radiation

Match the heat transfer to the definition.

Transferal of heat through direct contact with a solid object

• Conduction

• Convection

• Radiation

Match the definition to the term

is to partly cook by boiling or steaming. To shock something is to dip it in ice water to stop the cooking

• Blanch + Shock

• Par Boil

• Sweat

• Par Bake

Match the definition to the term

•means to simmer a liquid so some of it evaporates. This concentrates the flavors

• Simmer

• Reduce

• Sweat

• Season