Leveling is important because
it ensures that the exact correct amount of an ingredient is put into a dish
. … It is advantageous to chefs and cooks because having all of the ingredients ready to be used makes cooking the food much faster.
Which cooking method is best suited for preserving the nutritional value of foods?
Steaming
is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4 , 5, 6, 17 ). Researchers have found that steaming broccoli, spinach, and lettuce reduces their vitamin C content by only 9–15% (5).
When scaling a recipe it is usually easier to work with fractions rather than decimals a true b false?
Which cooking method is best suited for preserving the nutritional value of foods? When scaling a recipe, it is usually easier to work with fractions rather than decimals. The recipe conversion factor can be expressed in different units than the original recipe measurements.
Which moist heat cooking method uses the process of convection to transfer heat from the steam to the food being cooked?
Steaming
involves the transfer of heat through vaporized water or other liquids. This is by far the most gentle moist-heat cooking method. Because food is not allowed to steep in the hot water, steamed food retains more nutrients than food that is boiled or simmered.
What dry cooking method involves cooking food in a small amount of fat?
Sauteing
. Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning.
What are the two most important reasons to cut ingredients the same size?
If safety and speed weren’t enough incentive, good knife skills also allow you to cut your food uniformly.
Uniformity
is important for two reasons. First, pieces of an individual food that are the same size and shape cook at the same rate.
When scaling a recipe what is the new yield?
Increasing or decreasing the yield is called “scaling” a recipe. We can do it by multiplying and dividing each ingredient by a scaling factor. The yield of this recipe is
two sandwiches
. If we want to increase the yield to four sandwiches, we have to double the recipe—in other words, scale it by a factor of two.
How can we avoid destroying nutrients when cooking?
The three R’s for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed.
Waterless cooking, pressure cooking, steaming, stir-frying and microwaving
are least destructive of nutrients. Frozen vegetables can be steamed.
What is the healthiest way to cook meat?
Grilling, roasting, baking, broiling, steaming, press cooking and slow cooking
are some of the healthiest ways to cook meat. And yes, you should avoid deep-frying it. “Avoid marinades and sauces that are high in sugar and sodium,” she adds.
What are the healthiest cooking methods?
- Steam, bake, grill, braise, boil or microwave your foods.
- Modify or eliminate recipes that include butter or ask you to deep fry or sauté in animal fat.
- Avoid added oils and butter; use non-stick cookware instead.
- Don’t add salt to food as it is cooking.
What are the 3 types of heat?
Heat is transfered via
solid material (conduction), liquids and gases (convection), and electromagnetical waves (radiation)
. Heat is usually transfered in a combination of these three types and seldomly occurs on its own.
How do you manage heat when cooking?
- Don’t overcrowd the pan. Since the goal here is to get some color on your food, be sure to add only what fits in a single layer. …
- Don’t stir too often. …
- Heat the pan before adding your fat. …
- Use a neutral oil such as safflower or peanut, which have high smoking points.
Is a cooking method that uses convection to transfer heat to a food submerged in hot fat?
dry heat cooking
method that uses convection to transfer heat to a food submerged in hot fat. … combination cooking method similar to braising but generally involving smaller pieces of meat that are first browned then cooked in a small amount of liquid that is served as a sauce.
When a food item is cooked by direct heat from above it is said to be?
Broiling
.
Broiling
is very similar to grilling, but uses oven heat from above (instead of below). Broiled food cooks quickly and evenly because it is exposed to very high heat for a short amount of time. To broil, place your food on the top rack of your oven and set it to broil.
What is the piece of equipment called that is flat and heats up so food can be placed on it directly?
A griddle
is a cooking device consisting of a broad flat surface heated by gas, electricity, wood, or coal, with both residential and commercial applications. In industrialized countries, a griddle is most commonly a flat metal plate, elsewhere typically a brick slab or tablet.
Which cooking method involves browning meat and then cooking it in a small amount of liquid?
Browning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time.
Braising meat
develops flavours in the browning process.
