Cooking of Food 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 all moist methods of cooking:

• Sauteing, simmering, steaming, stewing

• Braising, boiling, baking, barbequing

• Simmering, steaming, braising, stewing

• Braising, boiling, sauteing, stewing

The method of heat transfer in roasting is:

• Conduction to convection

• Convection to Conduction

• Convection to Radiation

• Conduction to Radiation

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

• Gelatinisation

• Dextrinisation

• Caramelisation

• Dehydration

What is convection?

• Heat transfers through solid and liquid materials

• Heat travels through air or water

• Heat rays directly heat food

What is conduction?

• Heat transfers through solid and liquid materials

• Heat travels through air or water

• Heat rays directly heat food

What is radiation?

• Heat transfers through solid and liquid materials

• Heat travels through air or water

• Heat rays directly heat food

Which best explains why a wooden spoon can be used to stir hot soup on the stove?

• Wood is a good conductor of heat and transfers energy to the spoon.

• Wood is a poor conductor of heat and transfers energy to the spoon.

• Wood is a good conductor of heat and does not allow the transfer of energy to the spoon.

• Wood is a poor conductor of heat and does not allow the transfer of energy to the spoon.

Which best explains why metal is a good material to make frying pans?

• Metal is a good conductor of heat and transfers heat from the stove to the food.

• Metal is a good conductor of heat and does not transfer heat from the stove to the food.

• Metal is a poor conductor of heat and transfers heat from the stove to the food.

• Metal is a poor conductor of heat and does not transfer heat from the stove to the food.