Cookery & Nutrition - Methods of Cookery

• Yes

• No

Answer explanation

Boiling will have bubbles break the surface of water on a steady basis.

This is poaching - Small, relatively motionless bubbles appear on the bottom of pan

• Yes

• No

Answer explanation

Cook foods ABOVE an intense heat source is called GRILLING.

BROILING is cooking foods UNDER an intense heat source

• Yes

• No

Answer explanation

One of the purposes in cooking food is to improve the taste & food quality.

Food Storage Danger Zone is ..........

• <-18C

• >60C

• 4-60C

• 0-60C

Answer explanation

Bacteria grow rapidly at temperature range of 4-60C, which is called danger zone.

• True

• False

Answer explanation

Cooked food should be discarded after left at room temperature for more than 4 hours. Bacteria have had the time to multiply to unsafe level on those food which have been stored at room temperature more than 4 hours.

• Open the refrigerator door every 2-3 hours

• Keep the refrigerator door closed as long as possible

• Take out all the food from refrigerator and put at room temperature

• Keep checking on the food every half an hour

Answer explanation

While the power is out, keep the refrigerator and freezer doors closed to maintain cold temperature.

Which statement below is wrong?

• Put the food thermometer on the surface of the food to make sure the food is cooked.

• Use different cutting board for fresh produce and raw meat to avoid cross contamination.

• Bananas and apples are high ethylene producers, which speed up the ripening of any fruit or vegetable they are left next to. 

• Do not wash fruits before storage

Answer explanation

In order to check whether the food is cooked, insert the food thermometer into the thickest part of the food, making sure it doesn't touch bone, fat, or gristle.

Which Picture below shows a good personal hygiene practice?

• 
• 
• 
• 

• Yes

• No

Answer explanation

Do not store onions and potatoes together as the potatoes will sprout.