Moist Cooking Methods (Junior Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
Boiling definition
Boiling definition
Food cooked in rapidly bubbling liquid on hob
Boiling advantage re: fat
Boiling advantage re: fat
No fat added
Boiling disadvantage re: nutrients
Boiling disadvantage re: nutrients
Loss of nutrients
Simmering temperature
Simmering temperature
Around 90°C
Cooking veg/rice/pasta until what texture?
Cooking veg/rice/pasta until what texture?
Al dente
Simmering advantage re: cooking risk
Simmering advantage re: cooking risk
Reduces risk of overcooking
Poaching temperature
Poaching temperature
Around 85°C, just below simmering
Foods suitable for poaching
Foods suitable for poaching
Fish, eggs, apples, pears (gentle cooking foods)
Steaming guideline re: water
Steaming guideline re: water
Ensure water does not touch the food
Steaming health advantages
Steaming health advantages
No fat added, food retains digestibility
Stewing cost advantage
Stewing cost advantage
Cheap cuts of meat can be used
Stewing disadvantage
Stewing disadvantage
Slow cooking process
Pressure cooking temperature
Pressure cooking temperature
Up to 121°C
Pressure cooking safety before opening
Pressure cooking safety before opening
Allow pressure to release
Pressure cooking time advantage
Pressure cooking time advantage
Quick cooking, speeds up the process