HPC 1 CHAPTER 9-10 QUIZ

It is the process of out rays.

It is a heat transfer method like boiling

water that turns into steam used to cook food

It is when liquid is solidified like

condensed milk.

This is where one molecule passes heat to the adjacent molecules through a conductor.

What are the types of steaming:

• Direct Steaming & Indirect Steaming

• Poaching & Stewing

• Steaming and Braising

• None of the Above

These are the prevention of enzymatic browning.

• • by cooking fruits and vegetables, & by submerging cut-up fruits and vegetable in table-

    salt solution

• • by adding weak acid such as calamansi, lemon or

    lime juice to cut-up apples and bananas

• • by submerging cut-up fruits and vegetable in water-

    sugar solution

• All of the above

It is often called green vegetables?

This is to develop from a flower with carpel distributed loosely and closely over a common receptacle.

It is a quick method of cooking on grid iron exposed to dry heat from below or above either with fire, gas or electric means.

This method used to soften tough meat, covered throughout the cooking process. Pot is filled only half to allow the remaining half of the meat to cook by steaming from the vapour of the liquid.