Dry Cooking Methods (Junior Cert Home Economics): Flashcards
📚Flashcards
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15 cards from this deck
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Practise the cards
15 cards from this deck
Baking: Heat type used
Baking: Heat type used
Dry heat in oven using convection currents
Test bread doneness when baking
Test bread doneness when baking
Tap bread to listen for hollow sound
Baking advantage: Fat content
Baking advantage: Fat content
No fat added
Grilling: Heat transfer method
Grilling: Heat transfer method
Radiation under a grill
Grilling: Required coal temperature
Grilling: Required coal temperature
Very hot
Grilling advantage: Speed
Grilling advantage: Speed
Quick method
Grilling advantage: Nutrient loss
Grilling advantage: Nutrient loss
Little loss of nutrients
Grilling disadvantage: Meat thickness
Grilling disadvantage: Meat thickness
Only suitable for thinner cuts
Barbecuing: Where food is cooked
Barbecuing: Where food is cooked
On wire rack over hot charcoal or gas
Barbecuing advantage: Flavour type
Barbecuing advantage: Flavour type
Distinct smoky flavour
Barbecuing advantage: Fat effect
Barbecuing advantage: Fat effect
Fat content reduced during cooking
Roasting: Fat used for cooking
Roasting: Fat used for cooking
Food cooked in its own fat in oven
Roasting: Basting frequency
Roasting: Basting frequency
Every 30 minutes
Roasting: Cooking time based on
Roasting: Cooking time based on
Weight
Roasting advantage: Combined cooking
Roasting advantage: Combined cooking
Meat and vegetables can be cooked together