Cooking Methods and Nutritional Impact

Front

1. Which cooking method is best for preserving nutrients while maintaining a soft texture?

Options: A. Boiling
, B. Steaming
, C. Frying
, D. Roasting

Back

B. Steaming

Front

Which method is most likely to create a crispy, caramelized texture on vegetables?

Back

C. Roasting

Front

What is a key nutritional disadvantage of deep-fat frying? A. Loss of water-soluble vitamins B. Too much moisture retained C. High fat absorption and vitamin loss in oil D. Protein is destroyed

Back

High fat absorption and vitamin loss in oil

Front

4. Why are braising and stewing good methods for tougher cuts of meat?

Back

They soften connective tissue over time with moisture.

Front

Which method is most likely to result in nutrient loss due to water exposure? A. Microwaving B. Boiling C. Stir-frying D. Grilling

Back

Boiling

Front

6. What is the primary benefit of using dry-heat cooking methods like broiling or grilling?

Back

They create strong, rich flavors through browning

Front

7. Which method combines both dry and moist heat?

Back

Braising

Front

What’s the best method for cooking delicate foods like eggs without toughening them? Options: A. Poaching, B. Roasting, C. Stir-frying, D. Grilling

Back

Poaching

Front

Why might someone choose stir-frying over boiling for vegetables?

Back

It retains more nutrients and offers better texture.

Front

If your cooking goal is a fast, healthy meal with minimal added fat, which method would be best? A. Grilling, B. Deep-fat frying, C. Microwaving, D. Pan-broiling

Back

Microwaving