Cooking methods

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

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

Multiple Choice

The method of heat transfer in roasting is:

• Conduction to convection

• Convection to conduction

• Convection to radiation

• Conduction to radiation

Multiple Choice

Dry heat causes the following reaction in baked products:

• Denaturation

• Decomposition

• Dehydration

• Dextrinisation

Multiple Choice

Moist cooking methods cause the following reaction in foods containing starch:

• Gelatinisation

• Dextrinisation

• Caramelisation

• Dehydration

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

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

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

Multiple Choice

The heat transfer involved in grilling is:

• Infra-green radiation

• Electromagnetic waves

• Infrared radiation

• Infrared reduction

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

Open Ended

What happens to the starch when it is heated in moisture?

Open Ended

What happens to minced beef when it is cooked by dry frying？

Open Ended

What happens to meat or fish it they are cooked for too long under a grill?

Open Ended

Four ways of conserving the vitamins in vegetables?

Open Ended

Why gas and ordinary electric ovens have zones of heat?

Open Ended

Why foods can be baked evenly on any shelf in an electric fan oven?

Open Ended

Why microwaving heats food very quickly

Open Ended

Why cakes, pastries, biscuits, scones,etc. develop a golden brown crust when baked in the oven?

Open Ended

Why stir frying is considered to be a healthier method of cooking than shallow frying?

Open Ended

The names of the cooking methods where dry heat is used to transfer heat energy to food?

Open Ended

The names of the cooking methods where oil is used to transfer heat energy to food?

Open Ended

The names of the cooking methods where moisture is used to transfer heat energy to food?

Open Ended

Five foods that are suitable to be cooked by moist cooking methods?

Open Ended

Three foods that are suitable to be cooked by dry heat methods?

Open Ended

What electromagnetic waves in microwaving do?