Cooking methods HPS R1

Quiz
•
Arts
•
9th - 12th Grade
•
Medium
James Rudd
Used 9+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
All of the following are reasons we cook food except__________________
Changes the taste
Makes food Safe
Extends the shelf life of all foods
Makes food easier to digest
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What happens to Fats when cooking
Carmelize
Melt
Coagulate
Evaporate
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What happens to Proteins when cooking
Carmelize
Melt
Coagulate
Evaporate
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What happens to Starch when cooking
Gelatinize
Melt
Coagulate
Evaporate
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What happens to Water when cooking
Gelatinize
Melt
Coagulate
Evaporate
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Match the heat transfer to the definition.
Indirect heat transfer into food through a medium (air, fat, liquid)
Conduction
Convection
Radiation
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Match the heat transfer to the definition.
No contact heat transfer, heat travels or radiate to the food
Conduction
Convection
Radiation
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