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Answer:
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Explanation:
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Answer:
1) Following are the five objectives of cooking food:
a) Cooking transfers the raw materials to an edible form;
b) Cooking makes food materials safe for consumptions; cooking partly sterilizes food above 40oc, so that the growth of bacteria falls off rapidly and boiling kills the living cells.
c) Cooking makes food materials easily digestible so that the cooked food is absorbed by the Digestive system;
d) Cooking makes food materials more attractive in terms of test, flavour, colour etc. and increase its palatability (The property of being acceptable to the Palate/mouth);
e) Cooking gives us the ability to prepare different types of prepared food with the same raw materials;
2) These methods can be broken down into two categories: moist-heat cooking and dry-heat cooking. Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.
3) When simple sugars such as sucrose (or table sugar) are heated, they melt and break down into glucose and fructose, two other forms of sugar. Continuing to heat the sugar at high temperature causes these sugars to lose water and react with each other producing many different types of compounds.
4) Lettuce is frequently used as a salad base, but any number of ingredients can be used in a salad. The basic parts of a salad are the base, the body, the garnish, and the dressing. The five basic types of salad are green salads (tossed or composed), bound, vegetable, fruit, and combination.
5)
a) Barbeque:
a cooking device, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
b) Braising:
a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
c) saute:
a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
6) Green salads. It must be fresh, clean, crisp and cold and well drained. Vegetable, Grain Legumes and Pasta Salads. These are salads whose main ingredients are vegetables other than lettuce or other leafy greens.Bound salads. Fruit Salad. Composed Salads. Gelatin Salads. Salad dressing is a mixture of oil, vinegar, herbs, and other flavourings, which you pour over a salad