Cooking Methods

Cooking causes starches to release liquid

• true
• false

Overcooking food can destroy nutrients in food

• true
• false

The heat transfer in the process of convection can be sped up by mechanically circulating the gas or liquid surrounding the food being cooked

• true 
• false

A properly poached food has enhanced taste, but it almost always loses its shape and texture in the process

• true
• false

The flavors of the ingredients in a stew combine due to the long period of rapid boiling 

• true
• false

grilling is a healthy way to cook because the fat melts away as it cooks

• true
• false

microwaves cook food through radiation, but NOT through heat radiation

• true
• false

when meat is cooked to its appropriate temperature, the connective tissues that make up the meat are___

• made stronger
• broken down
• filled with bubbles
• unaffected

when food is cooked to its appropriate temperature, the proteins that make up the food typically___ 

• loosen
• coagulate
• dissolve
• are unaffected

When vegetables are cooked to their appropriate temperature, the fibers that make up the cell structure___

• begin to multiply
• become tougher
• break down
• are unaffected