WorksheetsCooking methods
Total questions: 10
Worksheet time: 20mins
Cooking methods are divided into three groups, these are................
Water, oil and dry
Boiling, frying and baking
Frying, baking and steaming
Steaming, oil and dry
Boiling means food is cooking in water at what temperature?
80oC
90oC
120oC
100oC
Examples of water based cooking methods are...............
Dry frying and grilling
Toasting and sautéing
Stir frying and shallow frying
Boiling and poaching
Types of different methods of dry cooking are.............
Boiling and steaming
Baking and roasting
Shallow frying and stir frying
Microwaving
Different types of cooking methods that use oil to cook food are...........
Poaching and steaming
Roasting and toasting
Sautéing and stir frying
Grilling and barbecuing
Grilling and barbecuing means cooking food by intense (a) heat on a metal grid or grill rack, underneath a heated grill element in a cooker or above charcoal in a barbecue.
_____________ granules in foods such as potatoes, rice, flour and pasta ____________ water and _____________ between the temperatures 60oC and 100oC
(a)
During steaming what will happen to the ingredients?
Starch granules absorb water and gelatinise
Protein coagulates
Fat will melt
All of the above
Which option is the best explanation of sautéing?
Frying food in a shallow frying pan in a little oil
Cooking food in some oil in the oven
Cooking food in the steam rising from a pan of boiling water beneath
Frying food gently in a little oil to soften the food and develop the flavour
Which option is the best explanation of simmering?
Cooking food in a liquid just below boiling point so that it bubbles gently
Cooking food that naturally contains oil or fat in a frying pan without adding oil
Cooking food in a hot oven
Cooking starch based foods with dry heat from a grill or flame
