WorksheetsEduqas Hosp Unit 2 Cooking Methods Quiz
Total questions: 15
Worksheet time: 8mins
What percentage of vitamin C is lost when boiling green vegetables in water?
10%
25%
50%
75%
Which vitamin group is damaged and lost in heat during boiling?
Vitamin A
Vitamin B
Vitamin C
Vitamin D
What happens to the vitamin B group during poaching?
It is preserved
It is enhanced
It is damaged and dissolves in water
It is unaffected
Which cooking method is described as using high temperatures and destroying most of the group C vitamins?
Boiling
Roasting
Steaming
Poaching
What is the effect of using fat whilst frying on vitamin A?
Decreases absorption
Increases absorption
Has no effect
Destroys vitamin A
What is a consequence of cooking in fat, such as deep fat frying?
Reduces calorie count
Increases calorie count
Preserves vitamins
Reduces fat content
What is a benefit of stir-frying in terms of vitamin absorption?
Increases vitamin C absorption
Increases vitamin A absorption
Decreases vitamin B absorption
Has no effect on vitamins
Which vitamins are lost due to cooking in heat for a short amount of time during stir-frying?
Vitamin A and D
Vitamin B and E
Vitamin C and B
Vitamin D and K
Which cooking method is best for keeping vitamin C in foods?
Boiling
Steaming
Frying
Baking
What percentage of vitamin C is lost during steaming?
5%
10%
15%
20%
What is a potential downside of grilling in terms of vitamin loss?
Losing up to 10% of group B vitamins
Losing up to 20% of group B vitamins
Losing up to 30% of group B vitamins
Losing up to 40% of group B vitamins
What is a common issue with protein when using high temperatures in grilling?
It becomes more tender
It overcooks
It retains moisture
It remains raw
What is a risk of baking in terms of vitamin damage?
Preserves all vitamins
Damages vitamin A only
Damages vitamin C and B
Enhances vitamin D
Which cooking method is associated with the risk of overcooking protein due to high temperatures?
Boiling
Baking
Steaming
Poaching
What is a common effect of roasting on vitamins?
Preserves all vitamins
Destroys most of the group C vitamins
Enhances vitamin B
Increases vitamin D
