Cooking of Food and Heat Transfer
Quiz
•
Other
•
6th - 12th Grade
•
Hard
Miss Hill
Used 43+ times
FREE Resource
9 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Food is cooked to make the following high risk foods safe to eat:
Sausages, biscuits, fish, minced beef
Chicken, red kidney beans, fish, minced beef
Pork, runner beans, fish, minced beef
Turkey burgers, biscuits, bread, cheese
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The following are all moist methods of cooking:
Sauteing, simmering, steaming, stewing
Braising, boiling, baking, barbequing
Simmering, steaming, braising, stewing
Braising, boiling, sauteing, stewing
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The method of heat transfer in roasting is:
Conduction to convection
Convection to Conduction
Convection to Radiation
Conduction to Radiation
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Moist cooking methods cause the following reaction in foods containing starch:
Gelatinisation
Dextrinisation
Caramelisation
Dehydration
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is convection?
Heat transfers through solid and liquid materials
Heat travels through air or water
Heat rays directly heat food
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is conduction?
Heat transfers through solid and liquid materials
Heat travels through air or water
Heat rays directly heat food
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is radiation?
Heat transfers through solid and liquid materials
Heat travels through air or water
Heat rays directly heat food
8.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which best explains why a wooden spoon can be used to stir hot soup on the stove?
Wood is a good conductor of heat and transfers energy to the spoon.
Wood is a poor conductor of heat and transfers energy to the spoon.
Wood is a good conductor of heat and does not allow the transfer of energy to the spoon.
Wood is a poor conductor of heat and does not allow the transfer of energy to the spoon.
9.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which best explains why metal is a good material to make frying pans?
Metal is a good conductor of heat and transfers heat from the stove to the food.
Metal is a good conductor of heat and does not transfer heat from the stove to the food.
Metal is a poor conductor of heat and transfers heat from the stove to the food.
Metal is a poor conductor of heat and does not transfer heat from the stove to the food.
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