Cooking methods and Heat transfer

Why do we cook food?

• To make it easier to eat and digest

• To make it more expensive

• To make it harder to eat

• To make it less nutritious

What is one reason cooking food is beneficial?

• It destroys harmful bacteria

• It adds harmful chemicals

• It makes food spoil faster

• It reduces flavor

How does cooking affect the flavor of food?

• The flavor is improved

• The flavor is removed

• The flavor is unchanged

• The flavor is reduced

What is one reason for cooking food?

• To increase the volume of food

• To make food easier to digest

• To add more bacteria

• To make food more colorful

What is a benefit of cooking vegetables?

• It makes them harder

• It preserves their flavor

• It extracts their flavor

• It adds natural poisons

What is one reason to have hot food in cold weather?

• To maintain body temperature

• To cool down the body

• To increase appetite

• To improve digestion

What happens to food when it is cooked in different ways?

• It becomes less nutritious

• It changes color and texture

• It loses all flavor

• It becomes harder

Why might fruits become softer when cooked?

• Due to the addition of sugar

• Because of the breakdown of fibers

• Because of the loss of water

• Due to the increase in acidity

What are the three basic methods of heat transfer in cooking?

• Conduction, Convection, Radiation

• Boiling, Frying, Baking

• Steaming, Grilling, Roasting

• Sautéing, Simmering, Poaching

Which method of heat transfer involves direct contact with the heat source?

• Conduction

• Convection

• Radiation

• Evaporation