Eduqas Hosp Unit 2 Cooking Methods Quiz

What percentage of vitamin C is lost when boiling green vegetables in water?

• 10%

• 25%

• 50%

• 75%

Answer explanation

Boiling green vegetables can lead to significant nutrient loss, particularly vitamin C. Studies show that about 50% of vitamin C is lost during boiling, making this the correct answer.

Which vitamin group is damaged and lost in heat during boiling?

• Vitamin A

• Vitamin B

• Vitamin C

• Vitamin D

Answer explanation

Vitamin B is sensitive to heat and can be damaged during boiling, leading to a loss of its nutritional value. In contrast, vitamins A, C, and D are less affected by heat.

What happens to the vitamin B group during poaching?

• It is preserved

• It is enhanced

• It is damaged and dissolves in water

• It is unaffected

Answer explanation

During poaching, vitamin B group can be damaged as they are water-soluble and may dissolve in the cooking water, leading to nutrient loss. Therefore, the correct answer is that they are damaged and dissolve in water.

Which cooking method is described as using high temperatures and destroying most of the group C vitamins?

• Boiling

• Roasting

• Steaming

• Poaching

Answer explanation

Roasting involves high temperatures that can lead to the destruction of many vitamins, particularly group C vitamins, making it the correct choice for this cooking method.

What is the effect of using fat whilst frying on vitamin A?

• Decreases absorption

• Increases absorption

• Has no effect

• Destroys vitamin A

Answer explanation

Using fat while frying increases the absorption of vitamin A, as it is a fat-soluble vitamin. This means that the presence of fat enhances the body's ability to take in and utilize vitamin A effectively.

What is a consequence of cooking in fat, such as deep fat frying?

• Reduces calorie count

• Increases calorie count

• Preserves vitamins

• Reduces fat content

Answer explanation

Cooking in fat, like deep fat frying, adds significant calories to food due to the high fat content. This results in an increased calorie count, making 'Increases calorie count' the correct choice.

What is a benefit of stir-frying in terms of vitamin absorption?

• Increases vitamin C absorption

• Increases vitamin A absorption

• Decreases vitamin B absorption

• Has no effect on vitamins

Answer explanation

Stir-frying increases vitamin A absorption because the cooking method uses high heat for a short time, which helps release fat-soluble vitamins from food, making them more available for absorption.

Which vitamins are lost due to cooking in heat for a short amount of time during stir-frying?

• Vitamin A and D

• Vitamin B and E

• Vitamin C and B

• Vitamin D and K

Answer explanation

Cooking methods like stir-frying can lead to the loss of water-soluble vitamins, particularly Vitamin C and some B vitamins. These vitamins are sensitive to heat and can degrade quickly during cooking.

Which cooking method is best for keeping vitamin C in foods?

• Boiling

• Steaming

• Frying

• Baking

Answer explanation

Steaming is the best method for preserving vitamin C in foods because it minimizes nutrient loss compared to boiling, frying, or baking, which can lead to greater degradation of this sensitive vitamin.

What percentage of vitamin C is lost during steaming?

• 5%

• 10%

• 15%

• 20%

Answer explanation

During steaming, approximately 15% of vitamin C is lost due to heat and water exposure. This makes 15% the correct answer, as it reflects the typical nutrient loss associated with this cooking method.