Foods Ch 25 test

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The speed at which food cooks is affected by density, shape, size and moisture.

• True
• False

A wok is the traditional cookware used for deep-fat frying.

• True
• False

Heat has some positive effects on nutrients.

• True
• False

Poaching is cooking food in a small amount of liquid at temperatures just below boiling.

• True
• False

Most cooking methods use a combination of heat-transfer processes.

• True
• False

A fat's smoking point is the temperature at which it begins to break down.

• True
• False

Conduction is a method of transferring heat through the movement of molecules in air or liquid.

• True
• False

All cooking methods have one thing in common: water.

• True
• False

Broiling is cooking food using indirect heat.

• True
• False