Why are foods cooked according to the text?

• To make them more expensive

• To make them harder to digest

• To improve texture, taste, aroma, and appearance

• To make them less safe to eat

What became possible soon after prehistoric man harnessed fire?

• Invention of the wheel

• Discovery of electricity

• Cooking

• Building of houses

At what temperature are most bacteria, fungi, and molds killed when cooking food?

• 100°F (38°C)

• 135°F (57°C)

• 165°F (74°C)

• 212°F (100°C)

What happens to the connective tissue in meats when it is properly cooked?

• It becomes tough and chewy.

• It dries out and becomes hard.

• It becomes tender and breaks down.

• It remains unchanged.

What happens to proteins when they are cooked?

• They become less nutritious

• They coagulate

• They dissolve completely

• They turn into carbohydrates

What is the effect of coagulation on the texture of foods when they are cooked?

• It makes them more liquid

• It has no effect on the texture

• It causes the texture to change

• It makes them harder to digest

What happens to the fibers in vegetables when they are cooked?

• They become more rigid

• They break down

• They multiply

• They turn into proteins

How does the breakdown of vegetable fibers affect the vegetables?

• It makes them more difficult to chew

• It preserves their nutrients

• It makes them tender and releases certain nutrients

• It increases their cooking time

What happens when starches combine with hot liquid?

• They dissolve completely

• Gelatinization occurs

• They become less dense

• They evaporate

In which areas is the process of starches absorbing liquid and undergoing gelatinization commonly used?

• Only in the bakeshop

• Only in the kitchen

• In both the kitchen and bakeshop

• Exclusively in food packaging