Fat-Based Cooking Methods

Frying involves heating oil or fat to a really high temperature. The amount of fat or oil used will depend on the method of frying.

Stir-frying

Frying food in a wok or similarly large frying pan using a small quantity of oil.
You can stir-fry small chunks of meat (chicken, beef, pork), fish (cod) as well as noodles, tofu, vegetables and nuts.
Advantages:
- Relatively healthy option - only a small amount of oil is used.
- Very quick cooking method - this also means vegetables don't lose too many nutrients.
Disadvantages:
- Food needs constant attention and moving around the pan so that it does not burn.

Shallow frying

Frying food in a frying pan (smaller than a wok) using a medium quantity of oil or fat.
Good quality cuts of meat, fish, sausages and vegetables can be shallow fried.
Advantages:
- Compared to stir-frying, food develops a crispier texture.
Disadvantages:
- Unhealthy cooking method - uses more fat than stir-frying.
- The fat content of the pan increases throughout the cooking process as solid fats from the food start to melt.

Dangers of frying

Frying involves heating fat or oil to very high temperatures.
When hot, the fat/oil is very flammable. Contact with the skin could cause severe burns.

Conduction

When food is fried, heat energy transfers via:
- Conduction: from the pan → fat → throughout the food.

Advantages of frying

When food is fried, the food absorbs some of the fat from the pan. This gives the food more flavour.
When some foods, such as onions, are fried, they caramelise and become sweeter.

Sweating

Sweating involves frying food over a low heat using a small quantity of oil or fat.
Covering sweating food helps the food to retain moisture.
Advantages:
- The food releases moisture - it cooks tenderly and tastes sweet once cooked.
- Food doesn't brown.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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