Grade 9 methods of cooking and cake making

Sourrounding food with hot dry air in an oven 

• Broiling
• Grilling
• Baking
• Griddling 

When shallow-frying you want the fat (oil) 

• To Cover the Product Completely 
• To Cover the Product 3/4 of the Way
• To Cover the Product Half-Way
• To Cover the Product 1/4 of the Way 

Which cooking method would retain the most vitamins 

• Poaching 
• Simmering 
• Boiling 
• Steaming 

Classify this cooking method:

Steaming

• Moist

• Dry

• Combination

Classify this cooking method:

boiling

• Moist

• Dry

• Combination

When heat is transferred from molecule to molecule.

• Convection

• Radiation

• Conduction

How many kinds of heat transfer are there?

• 1
• 2
• 3
• 4 or more

What is the definition of RADIATION

•  hot liquid or air that  expands, becomes less dense, and rises or becomes more dense, and sinks.
• When heat is transferred from objects like rays of light or electromagnetically.
• When heat transfers from objects that are touching.
• When heat transfers through the heater or AC in your house.

When a pot is touching a stove that is on, what heat transfer is happening?

• convection

• Radiation

• Conduction

A toaster toasting bread is an example of

• condensation

• conduction

• convection

• radiation