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TOPIC 1: METHODS OF COOKING AND FOOD QUALITY

Total questions: 45

Worksheet time: 28mins

Name
Class
Date
1.

What is BAKING?

a)

Cooking food by hot air in an oven.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Foods cooked by vapors from boiling water.

d)

Cooking food quickly in a hot pan with little fat.

2.

What is DEEP-FAT FRYING?

a)

Food cooked in fat

b)

Food is completely covered in oil or fat to be cooked

c)

Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

d)

To quickly cook food directly under a heat source.

3.

What is GRILLING?

a)

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

b)

Cooking food by hot air in an oven.

c)

To quickly cook food directly under a heat source.

d)

Foods cooked by vapors from boiling water.

4.

Definition: To brown food whole first then cook covered in an oven with moisture added.

a)

Broil

b)

Braise

c)

Stewing

5.

Cooking kills ____________ in food making it safe to eat

a)

Taste

b)

Flavor

c)

Nutrients

d)

Bacteria

6.

The following are all moist methods of cooking:

a)

Sautéing, simmering, steaming, stewing

b)

Braising, boiling, baking, barbequing

c)

Simmering, steaming, braising, stewing

d)

Braising, boiling, sautéing and stewing

7.
When pan-frying, you want the fat (oil) 
a)
To Cover the Product Completely 
b)
To Cover the Product 3/4 of the Way
c)
To Cover the Product Half-Way
d)
To Cover the Product 1/4 of the Way 
8.
When Deep-Frying, you want the oil to cover the food by:
a)
1/4
b)
1/2
c)
3/4
d)
Completely 
9.
When grilling, the heat source comes from:
a)
Below
b)
Above
c)
Dry-Heat Surrounding 
d)
No Heat 
10.
When broiling the heat source comes from:
a)
Below
b)
Above
c)
Dry-heat surrounding
d)
No Heat 
11.
Pan-frying, Deep-frying, Grilling, Broiling, and Roasting are all examples of the ___ method.
a)
Dry heat
b)
Moist heat
c)
Combination
d)
Braising
12.
Poaching, Simmering, and Boiling are all examples of the  _______method.
a)
dry heat
b)
moist heat
c)
combination
d)
braising
13.

Choose method of cooking where we use water ?

a)

Baking

b)

Steaming

c)

Roasting

d)

Frying

14.

It is very similar to Baking?

(a)  

15.

Types of different methods of dry cooking are.............

a)

Boiling and steaming

b)

Baking and roasting

c)

Shallow frying and stir frying

d)

Microwaving

16.

Different types of cooking methods that use oil to cook food are...........

a)

Poaching and steaming

b)

Roasting and toasting

c)

Sautéing and stir frying

d)

Grilling and barbecuing

17.

Reasons why we cook food include (click all that apply)

a)

To destroy bacteria

b)

To preserve food

c)

To make food more palatable

d)

To create variety

18.

Foods suitable for grilling are? (click all that apply)

a)

Green leafy vegetables

b)

Whole and hard vegetables

c)

Steaks

d)

Tough cuts of meat

19.

A cooking method similar to grilling is

a)

braising

b)

baking

c)

barbequeing

d)

roasting

20.

Rapid cooking that uses high heat from a source located above the food. Food becomes brown on top.

a)

Baking

b)

Roasting

c)

Barbequing

d)

Broiling

21.

What is the dry heat cooking method?

a)

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

b)

Food is cooked using a hot liquid, steam, or a combination of both.

c)

Food cooked in fat

22.

What is the moist heat cooking method?

a)

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

b)

Food is cooked using a hot liquid, steam, or a combination of both.

c)

Food cooked in fat

23.

What is FRYING?

a)

To quickly cook food directly under a heat source.

b)

Cooking food by hot air in an oven

c)

When food is cooked in fat

24.

What is BAKING?

a)

Cooking food by hot air in an oven.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Foods cooked by vapors from boiling water.

d)

Cooking food quickly in a hot pan with little fat.

25.

What is BOILING?

a)

To quickly cook food directly under a heat source.

b)

Food cooked in fat

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

26.

What is BRAISING?

a)

Food that is cooked slowly in a closed pot with a small amount of liquid.

b)

Cooking food by hot air in an oven.

c)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

d)

Foods cooked by vapors from boiling water.

27.

What is BROILING?

a)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

b)

Food is completely covered in oil or fat to be cooked

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

To quickly cook food directly under a heat source.

28.

What is DEEP-FAT FRYING?

a)

Food cooked in fat

b)

Food is completely covered in oil or fat to be cooked

c)

Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

d)

To quickly cook food directly under a heat source.

29.

What is PAN-FRYING?

a)

Foods cooked by vapors from boiling water.

b)

To quickly cook food directly under a heat source.

c)

Cooking food quickly in a hot pan with little fat.

d)

Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.

30.
Overcooking food can destroy nutrients in food
a)
true
b)
false
31.

What is SAUTEING?

a)

Food cooked in an ungreased skillet

b)

Cooking food by hot air in an oven.

c)

Food is completely covered in oil or fat to be cooked

d)

Cooking food quickly in a hot pan with little fat.

32.

The heat source comes from the bottom.

a)

pan-fry

b)

deep-fry

c)

sauté

d)

grill

33.

It should be completely submerged in liquid that is between 160 and 180 degrees.

a)

poach

b)

sauté

c)

blanch

d)

roast

34.

It is done by adding enough fat to a hot pan so that the fat comes up about half and inch up the side of the pan.

a)

pan-fry

b)

bake

c)

simmer

d)

deep-fry

35.

It is a combination of cooking method that first involves searing an item, then simmering it in liquid for a long period until tender.

a)

sauté

b)

steam

c)

braise

d)

sear

36.

It refers more to breads, pastries, and other sweet items.

a)

deep-fry

b)

boil

c)

bake

d)

steam

37.

The eggs are being cooked by what method?

a)

Barbecuing

b)

Simmering

c)

Boiling

d)

Poaching

38.

This dessert can be made by what cook method?

a)

Baking

b)

Boiling

c)

Steaming

d)

Microwaving

39.
Gentle bubbles rising to surface of the liquid is known as 
a)
poaching
b)
simmering
c)
boiling 
d)
steaming
40.
Boiling liquid temperature is 
a)
160-180F
b)
185-205F
c)
205-210F
d)
212F
41.

Ram added some cheap and impure substances while selling raw edible products with the purpose of profit making. This is an classic example of-

a)

a. Food contamination

b)

b. Food adulteration

c)

c. Food impurity

d)

d. Food fortification

42.

While buying an eatable which among the following will be your priority

a)

a) content

b)

b) Freshness

c)

c) Safety

d)

d)Appearance

43.

What is the first thing you need to do if a hot soup pours over you?

a)

Stop, drop, and roll

b)

Panic and run.

c)

Run cold water on affected area.

d)

Apply ointments immediately.

44.

Food Safety and quality can be ensured through-

a)

GMP

b)

HACCP

c)

GHP

d)

All of the above

45.

Salmonella exists in the intestine tract of animals, raw milk and eggs but it can be destroyed by

a)

Heating

b)

Cooling

c)

Refrigeration

d)

Deep-freezing