QUIZ CU 02 : KP 1&2

What is the primary purpose of cooking food?

• To increase nutritive value and digestibility

• To reduce cooking time

• To make food colorful

• To preserve raw ingredients

Which cooking method involves direct transfer of heat?

• Conduction

• Convection

• Radiation

• Microwave

What is a characteristic of natural convection?

• Heat transfer using a fan

• Movement of hot liquids and gases upward

• Direct heat transfer through contact

• Use of infrared waves

What is a feature of infrared cooking?

• Uses microwaves to cook

• Converts light waves to heat energy upon contact

• Requires direct contact with a heat source

• Involves boiling liquids

Which of the following is a dry heat cooking method?

• Poaching

• Baking

• Simmering

• Steaming

What defines moist heat cooking techniques?

• They use hot air to cook food

• They involve water, steam, or broth

• They require a broiler or grill

• They involve direct heat transfer

What is the best time to season liquid foods?

• At the beginning

• At the middle

• At the end

• After cooling

What is the function of salt in seasoning?

• Enhances natural flavors

• Adds sweetness

• Neutralizes acids

• Thickens liquids

When should spices be added for dishes with long cooking times?

• At the beginning

• At the middle or end

• During plating

• After serving

What ingredient is commonly used to brighten flavors?

• Salt

• Lemon juice

• Butter

• Onion