Heat Transfer Methods and Cooking Techniques

Cooking changes the chemical and physical properties of food.

• True

• False

Which of the following is NOT and effect of cooking on food?

• Color

• Smell

• Biological changes

• Volume and Weight

The interaction of amino acids in proteins during cooking with some sugar molecules is called ...?

• Chemical reaction

• Maillard reaction

• Pasteur reaction

• Springer reaction

..... is a form of energy associated with the motion of atoms or molecules.

Heat is transferred in three ways: Conduction, convention and exhibition

• True

• False

• I have no idea.

• I hate transferring heat.

In .......... method, heat is applied to the food directly or with the help of a cooking device.

Which of the following transfers the heat better?

• Air

• Porcelain

• Copper

• Stainless steel

There are two kinds of convection: Natural and supernatural

• True

• False

• No answer

Two kinds of radiation are used in the kitchen: Microwave and ultraviolet

• True

• False

• One true the other false

There are three types of cooking methods: Dry-heat, high-heat and moderate-heat

• True

• False

• One of them false the others true

• One of them true the others false