Foods and Nutrition YEAR 10 2ND CAT

Which of the cooking methods above represents cooking in moist heat?

• Steaming

• Baking

• Roasting

• Grilling

Which of the following is the major reason for cooking food?

• The ability to combine two or more substance

• To change form, color and size

• Maintain nutritional value

• Increase digestibility

Fresh fish, meat and poultry should be stored in the…………..part of the refrigerator

• Lower

• Coolest

• Cooler

• Middle

--------------- option is out of place

• Steaming

• Boiling

• Stewing

• Grilling

Which of the cooking methods above represents cooking in dry heat?

• Steaming

• Boiling

• Stewing

• Grilling

Which of the following is not a type of frying?

• Deep frying

• Shallow frying

• Baking

• Dry frying

Which of the following is not a method of heat transfer?

• Convection

• Orientation

• Conduction

• Radiation

The following are methods of cooking except

• Brining

• Boiling

• Frying

• Stewing

The cooking of food by the means of radiant heat is called.

• Roasting

• Poaching

• Grilling

• Baking

The method where by food is cooked by the closed hot air of the oven is termed

• Baking

• Roasting

• Grilling

• Steaming