Methods of cooking

Why do we cook food?

• It makes food easy to digest

• I enjoy myself

• Provides a variety and helps food last longer

• Improves texture, taste and makes it safe to be eaten

• I can pass my time by cooking

Pasteurization is a process by which milk is

• boiled at very high temperature and then quickly cooled

• milk is boiled and then kept out to cool slowly

• None of the above

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NGSS.MS-PS3-4

NGSS.MS-PS1-4

Different methods of cooking are

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NGSS.MS-PS3-4

Methods of moist heat cooking are

• frying

• boiling

• pressure cooking

• chopping

• stewing or simmering and steaming

Points to be kept in mind while boiling foods. Choose the correct answer.

• Wash food after boiling

• The food cooks faster when pan is not covered with a lid.

• Wash food before boiling

• Fill adequate water for boiling food, cover pan with well fitting lid

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-3

food which needs lots of water while boiling are

• green leafy vegetables

• cereals like rice

• pulses like dals

• beans, carrots, peas

It takes longer to boil rajma than to boil potatoes?

• rajma is harder than potato

• Rajma has lower water content than potato

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-5

Advantages of steaming are

• food cooks quickly

• it burns the food

• conserves nutrients

• food is light and easy to digest

Advantages of pressure cooking are -

• kills bacteria and makes food safe for consumption

• if cooked for long food may burn and loose its texture

• food cooks fast

What is dry heat cooking?

• Use of lots of water and heat

• No use of water but only dry heat