Cooking Methods

Cooking in liquid just below the boiling point

• simmering

• boiling

• sauteing

• poaching

The temperature at which the oil begins to burn is know as 

• Recovery Point 

• Smoke Point 

• Burnt Point

• Float Point 

Tags

NGSS.MS-PS1-4

Water is boiling in a kettle. The type of heat transfer is ___

• Conduction

• Convection

• Radiation

Tags

NGSS.MS-PS1-4

Roasting marshmallows over a fire. The type of heat transfer is ___

• Conduction

• Convection

• Radiation

Points to be kept in mind while boiling foods. Choose the correct answer.

• Wash food after boiling

• The food cooks faster when pan is not covered with a lid.

• Wash food before boiling

• Fill adequate water for boiling food, cover pan with well fitting lid

Advantages of steaming are

• food cooks quickly

• it burns the food

• conserves nutrients

• food is light and easy to digest

Tags

NGSS.MS-PS3-4

An example of conduction in cooking would be

• Cooking an onion on a hot fry pan

• Baking a turkey in an oven

• Microwaving a bowl of soup

• Toasting bread in a toaster oven

Tags

NGSS.MS-PS3-4

An example of convection in food would be:

• Baking a turkey in an oven

• Frying chicken

• Cooking an onion on a hot fry pan

• Microwaving a bowl of soup

Tags

NGSS.MS-PS3-4

Microwaving heats food by causing:

• Starch molecules to give up heat energy

• Water molecules to vibrate and give off heat energy

• Water molecules to evaporate

• Starch molecules to vibrate and give off heat energy

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Define Convection

• Transferring heat through a solid object into food

• Transferring heat through a liquid or air into food

• Transferring heat by infrared waves that heat up what they come into contact with

Tags

NGSS.MS-ESS2-6