Cooking Methods
Authored by Jacqueline Dean
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10th Grade
Used 5+ times
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8 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What percentage of vitamin C is lost when boiling green vegetables in water?
10%
25%
50%
75%
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to the vitamin B group when boiling green vegetables?
It is enhanced
It is damaged and lost in heat
It remains unchanged
It is preserved
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to the vitamin B group during poaching?
It is enhanced
It is damaged and dissolves in water
It remains unchanged
It is preserved
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the effect of roasting on vitamins?
Preserves vitamins
Enhances vitamins
Destroys most of the group C vitamins and some of the group B vitamins
Has no effect
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Using fat whilst frying increases the amount of which vitamin the body can absorb from some vegetables?
Vitamin A
Vitamin B
Vitamin C
Vitamin D
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the best cooking method for keeping vitamin C in foods?
Steaming
Boiling
Frying
Grilling
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Using grilling can result in losing up to what percentage of group B vitamins?
10%
20%
30%
40%
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