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WorksheetsCooking of Food and Heat Transfer
Total questions: 9
Worksheet time: 5mins
Food is cooked to make the following high risk foods safe to eat:
Sausages, biscuits, fish, minced beef
Chicken, red kidney beans, fish, minced beef
Pork, runner beans, fish, minced beef
Turkey burgers, biscuits, bread, cheese
The following are all moist methods of cooking:
Sauteing, simmering, steaming, stewing
Braising, boiling, baking, barbequing
Simmering, steaming, braising, stewing
Braising, boiling, sauteing, stewing
The method of heat transfer in roasting is:
Conduction to convection
Convection to Conduction
Convection to Radiation
Conduction to Radiation
Moist cooking methods cause the following reaction in foods containing starch:
Gelatinisation
Dextrinisation
Caramelisation
Dehydration
What is convection?
Heat transfers through solid and liquid materials
Heat travels through air or water
Heat rays directly heat food
What is conduction?
Heat transfers through solid and liquid materials
Heat travels through air or water
Heat rays directly heat food
What is radiation?
Heat transfers through solid and liquid materials
Heat travels through air or water
Heat rays directly heat food
Which best explains why a wooden spoon can be used to stir hot soup on the stove?
Wood is a good conductor of heat and transfers energy to the spoon.
Wood is a poor conductor of heat and transfers energy to the spoon.
Wood is a good conductor of heat and does not allow the transfer of energy to the spoon.
Wood is a poor conductor of heat and does not allow the transfer of energy to the spoon.
Which best explains why metal is a good material to make frying pans?
Metal is a good conductor of heat and transfers heat from the stove to the food.
Metal is a good conductor of heat and does not transfer heat from the stove to the food.
Metal is a poor conductor of heat and transfers heat from the stove to the food.
Metal is a poor conductor of heat and does not transfer heat from the stove to the food.
