Cookery Processes Quiz

The heat transfer method conduction is best described as?

• Transfering heat through air

• Transfering heat through hot solid surface to a cold one

• Heat falls directly onto the surface of the food

What is a cooking medium?

• Cooking food at a medium temperature

• The liquid a food cooks in

• Cooking with sauce

Which of the below is a WET cookery process?

• Shallow frying

• Deep frying

• Simmering

• Baking

Which of the below is a DRY cooking process?

• Grilling

• Boiling

• Steaming

• Poaching

Which of the below is NOT a benefit of grilling food like meat?

• Fat drips off the food reducing fat content

• No additional fat required to grill the food

• Food can dry out

What is a disadvantage of frying food?

• Food breaks apart

• Takes too long to cook

• Food may absorb the cooking fat

Which of the below describes the heat transfer method radiation?

• Heat circulates around the food

• Heat transimitted by radio waves

• Heat falls directly onto the surface of the food (thermal radiation)

A wet cookery process suitable for delicate foods to help prevent them breaking apart?

• Boiling

• Poaching

• Deep fat frying

A wet cookery process where water soluble nutrients like vitamin B and Vitamin C are retained as the food does not come into direct contact with water?

• Steaming

• Simmering

• Boiling

A wet cookery process, good for cooking and tenderising tough cuts of meat?

• Frying

• Stewing

• Baking