Methods of Heat Transfer and Sauce Making
Authored by Stephen Chandrasekr
Instructional Technology
8th Grade
Used 2+ times
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8 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
Which foods need cooking and why?
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2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Why do we cook food?
To destroy harmful bacteria
To improve the colour, flavour, smell and texture of food
To make food last longer
To make the diet more varied
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name the method of heat transfer when cooking: a boiled egg.
Conduction
Convection
Radiation
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name the method of heat transfer when cooking: a stir-fry.
Conduction
Convection
Radiation
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name the method of heat transfer when cooking: a piece of toast.
Conduction
Convection
Radiation
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name the method of heat transfer when cooking: a BBQ chicken drumstick.
Conduction
Convection
Radiation
7.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Name the method of heat transfer when cooking: cheese sauce.
Conduction
Convection
Radiation
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