Grade 11 Unit Test Methods of Cooking and Heat Transfer

Meat is basted during grilling to:

• Tenderise the meat

• Speed up the cooking process

• Prevent it from drying out

• Make it brown

The correct amount of liquid added to a stew is:

• To ¼ cover the item

• To ½ cover the item

• To ¾ cover the item

• To just cover the item

Simmering takes place at a temperature of:

• 80º–88º Celsius

• 85º–90º Celsius

• 95º–98º Celsius

• 100º–110º Celsius

Grilling uses which source of heat transfer:

• Conduction

• Radiation

• Convection

• Electro-magnetic radiation

Roasts should be rested before carving.

• True

• False

When baking meat, it is not necessary to pre-heat the oven.

• True

• False

Food should be drained well before deep frying.

• True

• False

Stewed fruits should be cooked rapidly.

• True

• False

Which of the following are similar based on the cooking process?

• Braising and Stewing

• Stewing and Boiling

• Poaching and Frying

• Steaming and Boiling

Stir-fry is only used for vegetable cooking.

• True

• False