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6. Cooking methods...poaching

  • conduction through pan, convection through water
  • radiation
  • conduction

7. Radiation...

  • infra-red rays directed onto food, e.g toaster, grill
  • heat moving through liquids and gases by convection currents - e.g saucepan, oven
  • heat conducted through molecules in solids and liquids - e.g frying pan

8. Cooking methods - shallow-frying

  • radiation
  • conduction through pan and convection through fat
  • conduction

9. Vegetables, salads...should be stored in...

  • salad drawer
  • bottom shelf
  • top shelf
  • middle shelf

10. Cooked meats, pates, cheese, deserts...should be stored in...

  • salad draw
  • top shlef
  • middle shelf
  • middle shelf

11. Cooking methods - baking

  • convection
  • convection and conduction through baking tin
  • radiation

12. Purposes of different ingredients...fat

  • tenderises and gives moist, crumbly texture
  • gives strucutre
  • tenderises and gives sweetness

13. Cooking methods - Boiling...

  • convection
  • conduction through pan, convection through water
  • conduction

14. Advantages of microwaves..

  • saves time, can be used for flour mixtures, can be used for grating, grinding, goblet and blade can be washed in a dishwasher
  • goblet types - similar to food processors - good for purees and smoothies, handheld - more convenient for soups and baby foods
  • saves time - upto 75% of cooking time, saves money, saves washing up, can be used for thawing, reheating, cooking, easier to clean, safer to use, available in different categories
  • handheld - whipping cream, whisking eggs whites, easy to clean and store, Free-standing - more powerful, variety of attacments

15. Blanching...

  • cooking vegetables or fruit in boiling water for short periods of time to inactivate enzymes which cause deterioration
  • whitening foods
  • cooking foods
  • a setting of cooking in an oven

16. Disadvantages of convenience foods...

  • expensive, portions may be small, high in fat/sugar/salt and additives, limits dietary fibre, excess packaging
  • busy, own freezers so able to store ready meals, microwaves, change in shopping habits, change in meal patterns, increase in single-person households, useful for older people

17. Tinned foods...should be stored in...

  • dry cupboard
  • fridge
  • freezer

18. Cooking methods...Stewing

  • convection
  • conduction through dish and convection through liquid
  • radiation

19. Cooking methods - deep frying

  • conduction through pan and convection through fat
  • conduction
  • radiation

20. Purposes of different ingredients...raising agent

  • tenderises and gives sweetness
  • gives aeriation
  • gives strucutre
  • tenderises and gives moist, crumbly texture