CHAPTER 3 COOKING AND HEAT TRANSFER

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

The following are the moist methods of cooking:

• Sautéing, simmering, steaming, stewing

• Braising, boiling, backing, barbequing

• Simmering, steaming, braising, stewing

• Braising, boiling, sautéing, stewing

The method of heat transfer in roasting is:

• Conduction to convection

• Convection to conduction

• Convection to radiation

• Conduction to radiation

Dry heat causes the following reaction in baked products:

• Denaturation

• Decomposition

• Dehydration

• Dextrinisation

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

• Gelatinisation

• Dextrinisation

• Caramelisation

• Dehydration

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

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

When meat is stewed, it becomes tender because:

• Gluten converts to gelatine

• Collagen converts to gluten

• Gelatine converts to collagen

• Collagen converts to gelatine

Microwaving heats food by causing:

• 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

The heat transfer involved in grilling is:

• Infra-green radiation

• Electromagnetic waves

• Infrared radiation

• Infrared reduction