Cooking Methods and Nutrient Retention Quiz

What is the boiling point of water?

• 90°C

• 100°C

• 110°C

• 120°C

What is a key benefit of poaching?

• Adds no flavor

• Flavors are added

• Makes food crispy

• Dries out the food

What is a benefit of steaming?

• Most of the nutrients are lost

• Most of the nutrients are retained

• Food becomes dry

• Food loses flavor

Which foods are commonly roasted?

• Breads and cakes

• Vegetables and meats

• Rice and pasta

• Fruits and nuts

What is a negative effect of roasting on nutrition?

• Increases vitamin A

• Destroys most of the vitamin C

• Enhances protein absorption

• Preserves vitamin D

Which vitamins are mostly affected by both roasting and baking?

• Vitamin A

• Vitamin D

• Vitamin B

• Vitamin E

Which vitamin is damaged during baking?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin E

Which cooking method uses oil often?

• Boiling

• Roasting

• Baking

• Steaming

What is a benefit of grilling?

• Reduces the fat content

• Increases the fat content

• Destroys all vitamins

• Adds extra oil

What is a potential negative effect of grilling on nutrition?

• Up to 40% of vitamin B can be damaged

• Increases vitamin C content

• Enhances protein absorption

• Adds more fiber