Cooking methods
Presentation
•
Science
•
10th Grade
•
Practice Problem
•
Hard
Wendy Tan undefined
Used 4+ times
FREE Resource
0 Slides • 25 Questions
1
Multiple Choice
Food is cooked to make the following high-risk foods safe to eat:
Sausages, biscuits, fish, minced beef
Chicken, red kidney beans, fish, minced beef
Pork, runner beans, fish, minced beef
Turkey burgers, biscuits, bread, cheese
2
Multiple Choice
The following are all moist methods of cooking:
Sauteing, simmering, steaming, stewing
Braising, boiling, baking, barbequing
Simmering, steaming, braising, stewing
Braising, boiling, sauteing and stewing
3
Multiple Choice
The method of heat transfer in roasting is:
Conduction to convection
Convection to conduction
Convection to radiation
Conduction to radiation
4
Multiple Choice
Dry heat causes the following reaction in baked products:
Denaturation
Decomposition
Dehydration
Dextrinisation
5
Multiple Choice
Moist cooking methods cause the following reaction in foods containing starch:
Gelatinisation
Dextrinisation
Caramelisation
Dehydration
6
Multiple Choice
Roasting vegetables has the following effects on their sensory properties
Flavour weakens and natural sugars caramelise
Flavour weakens because oil is added
Flavour concentrates and natural sugars caramelise
Flavour concentrates and vegetables swell in size
7
Multiple Choice
Flavour concentrates and vegetables swell in size
Starch molecules to give up heat energy
Water molecules to vibrate and give off heat energy
Water molecules to evaporate
Starch molecules to vibrate and give off heat energy
8
Multiple Choice
Microwaving heats food by causing:
Starch molecules to give up heat energy
Starch molecules to give up heat energy
Water molecules to evaporate
Starch molecules to vibrate and give off heat energy
9
Multiple Choice
The heat transfer involved in grilling is:
Infra-green radiation
Electromagnetic waves
Infrared radiation
Infrared reduction
10
Multiple Choice
Vitamin C can be conserved when preparing and cooking vegetables by:
Preparing and cooking just before serving
Keeping the vegetables hot for 20 minutes before serving
Soaking the vegetables in water for 30 minutes before
cooking
Boiling vegetables in a lot of water
11
Open Ended
What happens to the starch when it is heated in moisture?
12
Open Ended
What happens to minced beef when it is cooked by dry frying？
13
Open Ended
What happens to meat or fish it they are cooked for too long under a grill?
14
Open Ended
Four ways of conserving the vitamins in vegetables?
15
Open Ended
Why gas and ordinary electric ovens have zones of heat?
16
Open Ended
Why foods can be baked evenly on any shelf in an electric fan oven?
17
Open Ended
Why microwaving heats food very quickly
18
Open Ended
Why cakes, pastries, biscuits, scones,etc. develop a golden brown crust when baked in the oven?
19
Open Ended
Why stir frying is considered to be a healthier method of cooking than shallow frying?
20
Open Ended
The names of the cooking methods where dry heat is used to transfer heat energy to food?
21
Open Ended
The names of the cooking methods where oil is used to transfer heat energy to food?
22
Open Ended
The names of the cooking methods where moisture is used to transfer heat energy to food?
23
Open Ended
Five foods that are suitable to be cooked by moist cooking methods?
24
Open Ended
Three foods that are suitable to be cooked by dry heat methods?
25
Open Ended
What electromagnetic waves in microwaving do?
Food is cooked to make the following high-risk foods safe to eat:
Sausages, biscuits, fish, minced beef
Chicken, red kidney beans, fish, minced beef
Pork, runner beans, fish, minced beef
Turkey burgers, biscuits, bread, cheese
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