What are the principles and methods of cooking meat?
Methods of Cooking Meat. Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan- frying, stir-frying and outdoor grilling) or moist heat (braising and cooking in liquid).
What are the main objectives of cooking?
1) To facilitate and fasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. 2) A physical change occurs when a substance changes its form, colour or size, but still remains that same substance, like water that changes to ice.
What are the five objectives of cooking?
- It help to digest the food.
- Enhance the flavour.
- Cooking retains ,nutritive and flavouring ingredients.
- Cooking kill the germs present in the raw food material.
- Cooking preserve food for a longer time.
What are the four principles of cooking meat?
The 5 Basic Commandments of Cooking Meat
- Develop Flavour with High Heat. High heat is essential for creating delicious, caramelised flavour. …
- Preserve Moisture with Low Heat. …
- Match Cooking Method to Cut Quality. …
- Don’t Forget About Carryover Cooking. …
- Rest the Meat.
What are the different kinds of meat and its source?
Different types of meat (Vocabulary)
- Red Meat – Beef, Goat, Lamb.
- Poultry – Chicken and Turkey.
- Pork – Pig’s meat.
- Seafood –Fish, Crab, Lobster.
What are the basic principles in meat preservation?
The principles of meat preservation are mainly associated with preventing or delaying microbial spoilage and chemical action, and avoiding as far as possible weight loss and any change in taste or texture.
What are the advantages and disadvantages of cooking food?
Advantages: In stewing, the juices of the food are retained and the food tastes good. The nutrients are also conserved better. Disadvantages: Food takes longer to cook. When food is cooked with the heat from water vapours, it is called steaming.