MOIST HEAT
THIS COMMON METHOD OF COOKING INVOLVES RAPID COOKING OFTEN AT HIGH TEMPERATURES.
WHAT IS BOILING?
THIS IS A FORM OF ENEGRY AND IS CONTINALLY USED IN THE HOME.
WHAT IS HEAT?
TRUE OF FALSE - THESE TWO FOODS ARE SUITABLE FOR GRILLING.
CHICKEN AND BEEF
WHAT IS TRUE?
THIS METHOD REPRESENTS WHY A METAL SPOON WHEN PLACED IN BOILING WATER, ITS HANDLE BECOMES HOT QUICKLY.
WHAT IS CONDUCTION?
FOODS COOKED BY THIS METHOD IS EASY TO DIGEST AND LIGHT IN TEXTURE.
WHAT IS STEAMING?
THIS INSTRUMENT IS USED TO MEASURE HEAT.
WHAT IS THERMOMETER?
THESE ARE TWO OF THE ADVANTAGES OF GRILLING
WHAT IS
1. GRILLING IS QUICK
2. IT IS HEALTHY
THEY CONDUCT HEAT RAPIDLY AND EFFICIENTLY.
WHAT ARE GOOD CONDUCTORS?
THIS METHOD INVOLVES FOODS THAT ARE COOKED IN HOT WATER BUT REQUIRED GENTLE TREATMENT
WHAT IS SIMMERING?
THIS REPRESENTS THE UNITS THAT ARE NORMALLY USED TO MEASURE TEMPERATURES?
WHAT IS CELSIUS AND FAHRENHEIT?
HOW ARE FATS AFFECTED BY DRY METHOD OF COOKING?
IT MELTS OR DRY UP
THEY CONDUCT HEAT SLOWLY AND INEFFICIENTLY.
WHAT ARE POOR CONDUCTORS?
THIS IS THE PART TIME COOKING OF CERTAIN FOODS WHICH ARE THEN COOKED BY ANOTHER METHOD. EG. RICE
WHAT IS PAR- BOILING?
THESE REPRESENT THE METHODS OF HEAT TRANSFER
WHAT IS CONDUCTION, RADIATION, CONVECTION?
THIS REPRESENTS WHAT GIVES BARBECUING ITS NAME.
IS IT THE METHOD OR SAUCE?
WHAT IS THE SAUCE?
THROUGH THIS METHOD, HEAT CAN BE TRANSFERRED RAPIDLY THROUGH LIQUIDS AND GASES, EVEN THOUGH THEY ARE POOR CONDUCTORS OF HEAT.
WHAT IS CONVECTION?
THIS REASON EXPLAINS WHY IS STEAMING A SUITABLE METHOD OF COOKING FOR PEOPLE WHO ARE SUFFERING FROM DIGESTIVE UPSETS?
WHAT IS - BECAUSE IT REQUIRES NO OILS OR FAT?
THIS IS THE MEASUREMENT FOR NORMAL BODY TEMPERATURE.
WHAT IS 37 DEGREES CELCIUS?
THESE REPRESENT THE MOST COMMON DRY HEAT METHODS OF COOKING.
WHAT IS BAKING AND ROASTING?
THESE METHODS REPRESENT HOW IS HEAT TRANSFERED DURING BAKING A CAKE.
WHAT IS CONVECTION AND CONDUCTION?