Gentle Heat Cooking

Which of the following is NOT a benefit of heat in cooking?

• Reduces calories

• Changes nutritional profiles

• Makes food easier to chew

• Kills germs

What is conduction in cooking?

• Transfer of heat from a hotter to a colder region

• Transfer of heat from a hot liquid to a food

• Transfer of heat from the center of the food to the surface

• Transfer of heat by high-energy waves emitted from a remote object

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-3

All of the following are drawbacks of too much heat in cooking EXCEPT?

• Leathery texture

• Rubbery texture

• Increasing bacteria

• Dryness

Tags

NGSS.MS-PS3-3

What is the purpose of radiant heating in cooking?

• To kill germs in the food

• To interact directly with the molecules in food and make them hotter

• None of the above

• To make food easier to chew

Tags

NGSS.MS-PS3-4

All of the following are effects if the temperature is too high in cooking EXCEPT

• The exterior moisture will evaporate

• The outer layers may become overcooked

• The surface area becomes very dry

• The food will be unsafe to eat

What is the main difference between convection and conduction in cooking?

• Convection can only occur in solids

• Conduction moves heat from a hot liquid to the food

• Convection moves heat through waves

• Convection can only occur in fluids

Tags

NGSS.MS-PS3-3

All of the following are effects of low heat on large roasts in cooking EXCEPT?

• Tender texture throughout

• Good crust

• Pale exterior

• Moisture retention

What is the main downside of gentle heat in cooking?

• Leathery texture

• Rubbery texture

• Pale exterior

• Dryness

What is the main benefit of low heat in cooking large roasts?

• Nice browning

• Juicier meat

• Crisper crust

• Drier texture

What is the main drawback of high-temperature roasting in cooking?

• Pale color

• Dry and chalky meat

• Crisper crust

• Juicier meat

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-5