CBSE Board Skill Subject Class 10 Food Production Chapter 2 Methods of Cooking full exercise question answer by expert teacher here on this page. This Food Production is also under vocational subject.
Review Questions
I.) Answer the following in 4 or 5 lines:
1.) Difference between steaming and stewing.
Answer: Steaming : In this method the food is exposed directly to steam. Cooking an item by lightly covering the pan or by wrapping it in foil so that the food gets cooked in its own moisture e. g. Jacket potatoes, steamed fish.
Stewing : This is a process in which the food particles are surrounded by liquid and it is cooked in slow heat for a long time. It is usually served along with the liquid which was used for stewing e. g. stew.
2.) Explain the term braising.
Answer: Braising : This is a combination of two methods stewing and pot roasting. The food particles is browned in fat and then placed in small amount of liquid and the liquid is served along with the meat e. g. Irish stew.
3.) What do you mean by the term broiling?
Answer: By the term broiling one means that – In this method the food is cooked over dry heat e. g. Broiling of spices for Indian masalas, broiling of chicken etc.
4.) List the principles required for cooking food.
Answer: All methods of cooking requires any one or more of the following principles:
- Radiation : Heat passes through directly on the object that has to be cooked e. g. Grilling.
- Conduction : This is the process of using metals like pans and utensils for transferring the heat to object e. g. using stainless steel vessels.
- Convection : This process is the movement of the heated particles of gases or liquids. On heating the particles expand becomes less dense and rise, the cooler particles take their place e. g.) Oven.
- Induction : This process is to cook with the help of electromagnetic waves e. g. Induction stove.
5.) Describe the method “deep frying”.
Answer: Deep-frying: In this method, heated oil is frequently submerged with the meal. This process results in less fat absorption, less moisture loss, and a crispy, appealing hue. To protect the food particles from the intense heat of the oil, batter or crumbs are used as a coating. suitable temperature for fries is 350of to 375of, or 175oc to 190oc. By covering the oil, moisture, salt, and food particles, frying oil should be shielded from excessive heat and oxygen.
II.) Answer the following in detail:
1.) Elaborate the dry methods of cooking.
Answer: Dry Method of Cooking
1.) Roasting : When the food is surrounded by dry hot air usually in the oven or over open fire it is known as roasting. The meat is usually cooked uncovered.
2.) Baking : This term usually applies to breads, pastries, vegetables and fish when dry heat is applied.
3.) Barbeque : In this method dry heat is created by burning hard wood or hot coal. The flavour of the coal is imparted to the meat that is used.
4.) Broiling : In this method the food is cooked over dry heat e. g. Broiling of spices for Indian masalas, broiling of chicken etc.
5.) Grilling : This is done on an open grooved griddle over heat source which may be from charcoal, an electric element or a gas heated element e. g. grilled chicken.
6.) Griddling : This is done on a solid cooking surface called griddle with or without fat to prevent sticking. The temperature is approximately 175oc (350of) e. g. steaks.
2.) Explain the cooking methods using medium of fat.
Answer: Medium of Fat
1.) Sauté : This French word means to “jump”. Tossing the meat or vegetables in less oil to get a slight browning effect is sautéing
2.) Deep Frying : The food is usually submerged in hot oil. This method absorbs less fat, looses less moisture and gives a crispy attractive colour.
3.) Shallow Frying : Using less amount of fat for frying the food particles is known as shallow frying. This method, however, absorbs more fat then deep frying e. g. shallow fried fish, parathas.
3.) Write about the moist methods of cooking.
Answer: Moist Heat Methods : In this method the heat is conducted to the food product by water or by steam
Also See: Chapter 1 Chapter Question Answer
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