Question

1. What is the difference between moist and dry heat preparation? 2. Specific foods require specific measuring techniques. List the appropriate measurements for eggs, flour, gravy, spices and butter. 3. Describe each of the 6 different mixing methods. 4. What is a marinade and why are they used food preparation? 5. Breading is a way to keep food moist. List the pros and cons of breaded food items.

Answer 1

1. Moist and Dry Heat Food Preparation.

Moist Heat Method	Food prepared by using water and steam.Eg.Boiling, steaming.
Dry Heat Method	Food prepared with out water, liquids or steam. E.g. pan fry, roasting, baking.

Food items and Measuring techniques.

1. Eggs : Though eggs are bought in dozens they can be measured in the form of tablespoons or ounces.

1 large Egg = 3 table spoons.

1 tablespoon = 0.5 ounce, 3 table spoons = 1.5 ounce.

1 table spoon ÷ 2 = 0.5 ounce

3 table spoon ÷ 2 = 1.5 ounce

1 ounce = 30 ml, 0.5 ounce is divided by 30 = approx. 16 ml

2. Flour: Flour can be measured in grams.

0.5 cup of flour = 64 gms

1 cup of flour = 128 gms

3. Gravy can be converted to grams.

1 table spoon gravy = 6 gms

1 cup of gravy = 233 gms

4. Spices can be measured in different types.

1 tablespoon, 0.5 tablespoon etc.

1 table spoon = 0.5 ounce, 4 tsf, 15 ml etc.

spices can also be measured in pinches.

1 pinch = 1/ 8 of table spoon.

5. Butter : 1 table spoon butter = 14 gms.

0.5 cup of butter = 4 ounces, 110 gms.

1 stick of butter = 8 table spoons.

3. Food Mixing Methods.

Blending	Mixing one material with another I.e. using two are more materials. E.g.. Flour with milk
Whipping	Forced and fast beating of a substance E.g.. Egg beating. This usually associated with air.
Stirring	Mixing food especially semi solid and semi liquids with the help of spoons, spatula etc.
kneading	Method of mixing flour with water or milk by folding and stretching. E.g.. Flour kneading for chapathis.
Creaming	Softening thicker substances with spoons etc. Cheese, Butter etc.
Beating	Mixing materials in a brisk E.g..liquids.

4. Marinade : Marinade is the seasonings or item used in the process.

Marination : Soaking the food in marinade is marination.

Marinades makes the food to absorb all the moisture and makes the food more smoother and tender.

5.Breading : This is atype of food that can be made by mixing flour with milk , cheese or butter with the help of yeast fermentation.

Pros : Fibre rich content, full of calories.

It provides minerals such as magnesium, manganese and vitamins such as E and D.

It also depends on type of bread. Brown bread is more healthier than white bread, as all the minerals will be removed from white bread during refining process.

Cons : Breading is done by yeast fermentation which good unless fermented with good processing. Sour dough particles causes ill health.   

Weight loss can take place only with white bread but not with brown one. Instead you can also put more weight because All fermenting ingredients.