Moist-Cooking Methods (Leaving Cert Home Economics): Flashcards
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Practise the cards
12 cards from this deck
What do moist-cooking methods use?
What do moist-cooking methods use?
Water, steam or other liquids
Boiling temperature
Boiling temperature
100°C
Heat transfer method in boiling
Heat transfer method in boiling
Convection
Poaching temperature range
Poaching temperature range
70-85°C
Temp difference: boiling vs poaching
Temp difference: boiling vs poaching
Boiling 100°C, poaching 70-85°C
How steaming cooks food
How steaming cooks food
Steam vapour, no direct water contact
Why steaming preserves nutrients best
Why steaming preserves nutrients best
No water contact, prevents nutrient leaching
Stewing characteristics
Stewing characteristics
Small pieces, minimal liquid, slow gentle heat
Braising: two stages
Braising: two stages
High-heat searing then slow cooking with liquid
Why pressure cooking is faster
Why pressure cooking is faster
High pressure raises water boiling point above 100°C
Best methods for water-soluble vitamins
Best methods for water-soluble vitamins
Steaming and poaching
Nutrient loss risk in boiling
Nutrient loss risk in boiling
Water-soluble vitamins dissolve into cooking water