State the five reasons why food is cooked.

to make food safe to eat to develop flavours to improve texture to improve shelf life to give variety in the diet

How does cooking make food safe to eat?

It kills pathogens that could otherwise cause food poisoning .

How does cooking improve the shelf life of food?

Bacteria and moulds are killed during cooking, which preserves the food for longer.

Give two contrasting ways cooking can improve the texture of food.

It can make food softer and easier to chew and swallow, e.g. cooked vegetables. It can also create crispy , crunchy textures, e.g. roast potatoes.

How does cooking give variety in the diet?

The same food can be cooked in different ways or combined with other foods, e.g. chicken can be fried, grilled or roasted.

Give an example of how cooking changes the appearance of food.

Cakes and breads change shape by rising in their tins as they cook.

When eggs are cooked, their colour changes from translucent to ＿＿＿＿＿＿＿＿.

When eggs are cooked, their colour changes from translucent to opaque white .

Why does cooking change the smell of food?

Chemicals are released from the food during cooking, e.g. when grilling, and these can be pleasing to smell.

Define palatability .

How pleasant a food is to eat, taking into account its appearance, colour, flavour, texture and smell.

True or False? Cooking onions makes their flavour stronger and harsher.

False. Cooking removes the powerful harsh flavour of onions and adds sweetness and softness, improving palatability.

Name the five qualities of food that preparation and cooking can change.

appearance colour flavour texture smell

The transfer of heat energy through a solid or liquid by the vibration or collision of particles.

Explain how conduction transfers heat through a solid.

Solid particles are held in rows and cannot move. Heat energy makes the nearest particles vibrate , and this vibration passes to the next particle, carrying heat along the solid.

Why are saucepans and baking tins usually made of metal?

Metal is a good conductor of heat energy, so it passes heat directly to the food.

Give two examples of food cooked by conduction.

Any two of: sausages cooking in a frying pan butter melting in a saucepan a pastry case in a pie dish

The transfer of heat energy to food through a liquid or a gas .

Explain how a convection current forms.

Heated liquid or gas particles rise , carrying heat energy with them. Cooler particles move in to take their place, and the cycle continues until the whole liquid or gas is heated.

Give two examples of food cooked by convection.

Any two of: poached eggs rice or pasta a cake in a convection oven

The transfer of heat energy as heat waves , which cook the food without any particles touching it.

Which three pieces of kitchen equipment cook food by radiation?

grills microwave ovens toasters

Give two examples of food cooked by radiation.

Any two of: melted cheese on top of a pizza toasted bread or a bagel in the toaster meat or halloumi cooked on a BBQ grill

True or False? Only one method of heat transfer can act on a food at a time.

False. Methods can combine — a sauce is cooked by conduction through the saucepan and convection within the liquid.

A sauce must be kept moving by ＿＿＿＿＿＿＿＿, such as stirring or whisking, to stop it sticking to the pan and burning.

A sauce must be kept moving by agitation , such as stirring or whisking, to stop it sticking to the pan and burning.

Why can heat travel by conduction through liquids as well as solids?

Liquid particles can move , so they transfer heat energy by colliding with nearby particles.

Name the six water-based cooking methods.

steaming boiling simmering blanching poaching braising

Why does steaming conserve more nutrients than boiling?

The food has no direct contact with the water , so nutrients cannot leach out into it.

Give three advantages of steaming.

Any three of: no fat is needed, so it is a healthy method food retains most of its nutrients vegetables keep their colour , taste and texture it is gentle , so it suits delicate foods such as fish food cannot burn

Why is boiling unsuitable for delicate foods?

It is a harsh method using high heat , which can damage delicate foods. It suits softening hard foods such as pasta, rice and root vegetables.

What is the difference between boiling and simmering?

Boiling uses a high heat to cook food in rapidly boiling liquid. Simmering uses a low heat to cook food gently in just-boiling liquid.

Why is simmering used for curries and soups?

It reduces the liquid, which deepens the flavour of the dish.

Placing food quickly into boiling water for a short time, then into cold water or ice to stop the cooking process, leaving it part-cooked.

State three uses of blanching.

removing skins from fruit and vegetables, e.g. tomatoes reducing strong flavours , e.g. onions preparing fruit and vegetables for freezer storage

Poaching cooks food gently in liquid at approximately ＿＿＿＿＿＿＿＿.

Poaching cooks food gently in liquid at approximately 80 °C .

Describe how food is braised.

It is cooked slowly in the oven in a lidded pot, in liquid such as water, stock or wine, alongside herbs and vegetables. Larger cuts of meat are often fried first.

Give one disadvantage of braising.

A large loss of nutrients from the food into the cooking liquid, and vegetables can become too soft and lose colour and texture.

Name the four dry cooking methods.

baking roasting grilling dry frying

What is the difference between baking and roasting?

Both use dry heat from the oven, but in roasting fat is added to the outside of the food during cooking.

Why can grilling be a healthy cooking method?

Fat drips away from the food through the grill bars into the grill pan.

Why must food contain natural fat to be dry fried?

No oil is added, so the food's own fat must melt and release into the pan to stop it burning or sticking .

Name three foods suitable for dry frying.

Any three of: beef steaks sausages and burgers minced meat nuts and seeds

True or False? Fat should be heated before food is added when shallow frying.

True. Heating the fat first stops it being absorbed into the food and making it greasy .

Why does stir frying cause less nutrient loss than boiling?

Food cooks quickly on a high heat in a small amount of oil, so there is less time for nutrients to be lost, and vegetables keep their colour and texture.

Which foods are unsuitable for poaching?

Hard vegetables and tough cuts of meat , because poaching is a gentle, low-heat method.

GCSEFood & NutritionAQAFood Preparation & NutritionFlashcardsFood ScienceCooking of Food & Heat Transfer

Cooking of Food & Heat Transfer (AQA GCSE Food Preparation & Nutrition): Flashcards

Exam code: 8585

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FrontCooking of Food
State the five reasons why food is cooked.
BackCooking of Food
to make food safe to eat
to develop flavours
to improve texture
to improve shelf life
to give variety in the diet
BackCooking of Food
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Cards in this collection (47)

State the five reasons why food is cooked.
- to make food safe to eat
- to develop flavours
- to improve texture
- to improve shelf life
- to give variety in the diet
How does cooking make food safe to eat?
It kills pathogens that could otherwise cause food poisoning.
How does cooking improve the shelf life of food?
Bacteria and moulds are killed during cooking, which preserves the food for longer.
Name two techniques used to develop flavour during cooking.
Caramelisation and roasting.
Give two contrasting ways cooking can improve the texture of food.
It can make food softer and easier to chew and swallow, e.g. cooked vegetables.
It can also create crispy, crunchy textures, e.g. roast potatoes.
How does cooking give variety in the diet?
The same food can be cooked in different ways or combined with other foods, e.g. chicken can be fried, grilled or roasted.
Give an example of how cooking changes the appearance of food.
Cakes and breads change shape by rising in their tins as they cook.
When eggs are cooked, their colour changes from translucent to ＿＿＿＿＿＿＿＿.
When eggs are cooked, their colour changes from translucent to opaque white.
Why does cooking change the smell of food?
Chemicals are released from the food during cooking, e.g. when grilling, and these can be pleasing to smell.
Define palatability.
How pleasant a food is to eat, taking into account its appearance, colour, flavour, texture and smell.
True or False?
Cooking onions makes their flavour stronger and harsher.
False.
Cooking removes the powerful harsh flavour of onions and adds sweetness and softness, improving palatability.
Name the five qualities of food that preparation and cooking can change.
- appearance
- colour
- flavour
- texture
- smell
Define conduction.
The transfer of heat energy through a solid or liquid by the vibration or collision of particles.
Explain how conduction transfers heat through a solid.
Solid particles are held in rows and cannot move.
Heat energy makes the nearest particles vibrate, and this vibration passes to the next particle, carrying heat along the solid.
Why are saucepans and baking tins usually made of metal?
Metal is a good conductor of heat energy, so it passes heat directly to the food.
Give two examples of food cooked by conduction.
Any two of:
- sausages cooking in a frying pan
- butter melting in a saucepan
- a pastry case in a pie dish
Define convection.
The transfer of heat energy to food through a liquid or a gas.
Explain how a convection current forms.
Heated liquid or gas particles rise, carrying heat energy with them.
Cooler particles move in to take their place, and the cycle continues until the whole liquid or gas is heated.
Give two examples of food cooked by convection.
Any two of:
- poached eggs
- rice or pasta
- a cake in a convection oven
Define radiation.
The transfer of heat energy as heat waves, which cook the food without any particles touching it.
Which three pieces of kitchen equipment cook food by radiation?
- grills
- microwave ovens
- toasters
Give two examples of food cooked by radiation.
Any two of:
- melted cheese on top of a pizza
- toasted bread or a bagel in the toaster
- meat or halloumi cooked on a BBQ grill
True or False?
Only one method of heat transfer can act on a food at a time.
False.
Methods can combine — a sauce is cooked by conduction through the saucepan and convection within the liquid.
A sauce must be kept moving by ＿＿＿＿＿＿＿＿, such as stirring or whisking, to stop it sticking to the pan and burning.
A sauce must be kept moving by agitation, such as stirring or whisking, to stop it sticking to the pan and burning.
Why can heat travel by conduction through liquids as well as solids?
Liquid particles can move, so they transfer heat energy by colliding with nearby particles.
What are the three main categories of cooking method?
- water-based
- dry heat
- fat-based
Name the six water-based cooking methods.
- steaming
- boiling
- simmering
- blanching
- poaching
- braising
Why does steaming conserve more nutrients than boiling?
The food has no direct contact with the water, so nutrients cannot leach out into it.
Give three advantages of steaming.
Any three of:
- no fat is needed, so it is a healthy method
- food retains most of its nutrients
- vegetables keep their colour, taste and texture
- it is gentle, so it suits delicate foods such as fish
- food cannot burn
Why is boiling unsuitable for delicate foods?
It is a harsh method using high heat, which can damage delicate foods. It suits softening hard foods such as pasta, rice and root vegetables.
What is the difference between boiling and simmering?
Boiling uses a high heat to cook food in rapidly boiling liquid.
Simmering uses a low heat to cook food gently in just-boiling liquid.
Why is simmering used for curries and soups?
It reduces the liquid, which deepens the flavour of the dish.
Define blanching.
Placing food quickly into boiling water for a short time, then into cold water or ice to stop the cooking process, leaving it part-cooked.
State three uses of blanching.
- removing skins from fruit and vegetables, e.g. tomatoes
- reducing strong flavours, e.g. onions
- preparing fruit and vegetables for freezer storage
Poaching cooks food gently in liquid at approximately ＿＿＿＿＿＿＿＿.
Poaching cooks food gently in liquid at approximately 80 °C.
Name three foods suitable for poaching.
- eggs
- fish
- fruit and vegetables
Describe how food is braised.
It is cooked slowly in the oven in a lidded pot, in liquid such as water, stock or wine, alongside herbs and vegetables. Larger cuts of meat are often fried first.
Give one disadvantage of braising.
A large loss of nutrients from the food into the cooking liquid, and vegetables can become too soft and lose colour and texture.
Name the four dry cooking methods.
- baking
- roasting
- grilling
- dry frying
What is the difference between baking and roasting?
Both use dry heat from the oven, but in roasting fat is added to the outside of the food during cooking.
Why can grilling be a healthy cooking method?
Fat drips away from the food through the grill bars into the grill pan.
Why must food contain natural fat to be dry fried?
No oil is added, so the food's own fat must melt and release into the pan to stop it burning or sticking.
Name three foods suitable for dry frying.
Any three of:
- beef steaks
- sausages and burgers
- minced meat
- nuts and seeds
Name the two fat-based cooking methods.
- shallow frying
- stir frying
True or False?
Fat should be heated before food is added when shallow frying.
True.
Heating the fat first stops it being absorbed into the food and making it greasy.
Why does stir frying cause less nutrient loss than boiling?
Food cooks quickly on a high heat in a small amount of oil, so there is less time for nutrients to be lost, and vegetables keep their colour and texture.
Which foods are unsuitable for poaching?
Hard vegetables and tough cuts of meat, because poaching is a gentle, low-heat method.

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