WorksheetsFCE Methods of Cooking
Total questions: 15
Worksheet time: 5mins
Why is it important to cook food? Select all options that applies (i.e. you may check more than 1 box)
Makes food safe to eat
Provide variety in meals
Makes food easier to chew and digest
Enhance the appearance and flavour of food
Prolong shelf-life of food
____________________ is the transfer of heat to food through DIRECT CONTACT from one object to another.
Conduction
Convection
Radiation
____________________ is the transfer of heat to food through MOVEMENTS OF AIR OR LIQUID.
Conduction
Convection
Radiation
____________________ is the transfer of heat to food DIRECTLY FROM HEAT SOURCE THROUGH INFRARED RAYS.
Conduction
Convection
Radiation
Which of the following options are moist heat cooking methods? (You may choose more than one answer)
boiling
microwaving
steaming
stir frying
baking
Which of the following options are dry heat cooking methods? (You may choose more than one answer)
boiling
microwaving
grilling
stir frying
baking
Which of the following options are hot fat cooking methods? (You may choose more than one answer)
dry frying
microwaving
grilling
stir frying
baking
Stewing is a (a) method of cooking hence it requires more energy.
Steaming and boiling are considered (a) methods of cooking as little or no oil is required.
Grilled food needs to be constantly monitored to prevent it from (a) .
_____________ is cooking food directly over an open fire.
Stir frying
Grilling
Dry frying
Baking
We should ensure that our pan or wok is (a) before adding oil to prevent splattering.
We should not use (a) containers in the microwave oven as it will create sparks that can damage the oven.
Which of the following are disadvantages of microwave cooking? (You may select more than 1 option)
Food will not turn golden brown on the surface.
Food does not become crispy.
It is a slow method of cooking.
Food can easily overcook and become dry and tough.
__________________ is a method in which food is cooked by partially submerging it in oil. Food has to be turned occasionally to cook on both sides.
Dry frying
Stir frying
Shallow frying
Deep frying
