WorksheetsQUIZ CU 02 : KP 1&2
Total questions: 15
Worksheet time: 8mins
What is the primary purpose of cooking food?
To increase nutritive value and digestibility
To reduce cooking time
To make food colorful
To preserve raw ingredients
Which cooking method involves direct transfer of heat?
Conduction
Convection
Radiation
Microwave
What is a characteristic of natural convection?
Heat transfer using a fan
Movement of hot liquids and gases upward
Direct heat transfer through contact
Use of infrared waves
What is a feature of infrared cooking?
Uses microwaves to cook
Converts light waves to heat energy upon contact
Requires direct contact with a heat source
Involves boiling liquids
Which of the following is a dry heat cooking method?
Poaching
Baking
Simmering
Steaming
What defines moist heat cooking techniques?
They use hot air to cook food
They involve water, steam, or broth
They require a broiler or grill
They involve direct heat transfer
What is the best time to season liquid foods?
At the beginning
At the middle
At the end
After cooling
What is the function of salt in seasoning?
Enhances natural flavors
Adds sweetness
Neutralizes acids
Thickens liquids
When should spices be added for dishes with long cooking times?
At the beginning
At the middle or end
During plating
After serving
What ingredient is commonly used to brighten flavors?
Salt
Lemon juice
Butter
Onion
Which of these is not a flavoring agent?
Salt
MSG
Mustard
Water
What is a characteristic of sautéing?
Uses high heat and small amounts of fat
Involves cooking in boiling water
Uses large amounts of oil
Requires a convection oven
Which technique involves cooking food slowly in liquid?
Braising
Frying
Grilling
Baking
What happens to proteins during cooking?
They coagulate
They evaporate
They caramelize
They emulsify
What should you avoid when adding seasoning to a dish?
Adding too much at the start
Tasting the dish while cooking
Adding salt at the end
Adding seasoning during cooking
