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  • Methods of Cooking Questions

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    This document discusses various methods of cooking and their effects. It provides true/false questions and fill-in-the-blank exercises about cooking terms and techniques like frying, poaching, grilling, and boiling. The effects of dry heat methods on nutrients like fats, carbohydrates, and proteins are also outlined. Key points covered include how cooking method choices are influenced by the food and individual needs, that heat through liquid can be considered a form of frying, and that oxidation destroys vitamin C when heat is applied in the presence of oxygen.

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    This document discusses various methods of cooking and their effects. It provides true/false questions and fill-in-the-blank exercises about cooking terms and techniques like frying, poaching, grilling, and boiling. The effects of dry heat methods on nutrients like fats, carbohydrates, and proteins are also outlined. Key points covered include how cooking method choices are influenced by the food and individual needs, that heat through liquid can be considered a form of frying, and that oxidation destroys vitamin C when heat is applied in the presence of oxygen.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    2K views2 pages

    Methods of Cooking Questions

    Uploaded by

    api-589431128
    This document discusses various methods of cooking and their effects. It provides true/false questions and fill-in-the-blank exercises about cooking terms and techniques like frying, poaching, grilling, and boiling. The effects of dry heat methods on nutrients like fats, carbohydrates, and proteins are also outlined. Key points covered include how cooking method choices are influenced by the food and individual needs, that heat through liquid can be considered a form of frying, and that oxidation destroys vitamin C when heat is applied in the presence of oxygen.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    METHODS OF COOKING

    Read each question carefully and circle True or False to the correct answer.
    1. The choice of cooking methods to be used will be influenced by the food to be cooked,
    the individual preference, the amount of preparation required, and the needs of individual
    being catered for eg. State of health or age. T/F
    2. Heat applied through the medium of a liquid can be considered as the frying method of
    cooking. T/F
    3. Oxidation takes places when Vitamin C is destroyed by heat in the presence of oxygen.
    T/F
    4. Baking, roasting and grilling are all dry methods of cooking. T/F
    5. Proteins are NOT very sensitive to heat, but their nutritive value is not seriously affected
    by dry heat, except if they are heated to very high temperatures. T/F

    Fill in the blanks.

    Grilling, Vitamin A, Frying, 250 degrees C, Vitamin C, Poaching,


    200 degrees

    1. The fat and oil used in deep frying must be suitable for heating up to 250 degrees C
    without burning.
    2. Poaching is considered as a moist method of cooking.
    3. Poaching is the cooking of food in water at just below the temperature used for
    simmering.
    4. Grilling is the cooking of food by radiation under gas or electric grill.
    5. All nutrients, except most of mineral elements, are affected to some extent,
    particularly the heat sensitive vitamins thamin and Vitamin C.
    Answer the following short questions carefully

    Name five foods suitable for boiling?


    Five foods suitable for boiling are pasta, beans, eggs, vegetables and meat.
    Why is steaming a suitable method of cooking for people suffering from digestive upset?
    Steaming is a suitable method of cooking for people suffering from digestive upset because
    steaming softens the fibers of vegetables and fruits, making them more easily digestible, so
    your body can absorb all that nutritional goodness more easily.
    What is braising? Name four foods suitable for this method.
    Braising is the cooking of meat or vegetables by heating them slowly with oil and moisture in
    a tightly sealed vessel. Four foods suitable for this method of cooking are pork shoulder,
    chicken thighs, oxtails and lamb.
    What are two advantages and two disadvantages of pressure cooking?
    Two advantages of pressure cooking are foods retain most of their nutrients and are tastier
    and saves energy. Two disadvantages of a pressure cooking are you have to cook every
    ingredient for exactly the same amount of time and can't open to check for readiness or
    seasoning.
    How are the following affected by dry methods of cooking?
    (A) Fats
    Fat melts during cooking; the higher the cooking temperature, the greater the loss of fat.
    (B) Carbohydrates
    When simple sugars such as sucrose are heated, they melt and break down into glucose and
    fructose, two other forms of sugar. Continuing to heat the sugar at high temperature causes
    these sugars to lose water and react with each other producing many different types of
    compounds.
    (C) Proteins
    Amino acids may be destroyed, meat coagulates and toughening of protein may reduce
    digestibility.

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