Foods to Boil
This small, white grain is boiled and eaten with dal or curry
Rice
This green vegetable is often steamed to keep its nutrients intact
Broccoli
This vegetable can be boiled to make soup or steamed for a crunchy side dish
Which of these is not usually steamed: Broccoli, Bread, Cauliflower?
Bread
Cooking makes food safe to eat by killing what?
Germs
This round, brown vegetable is boiled to be in sabzi
Potatoes
This white, fluffy grain can be steamed in a rice cooker
Rice
This protein can be boiled in soups or steamed in a dum for a soft, tender dish
Chicken
Which of these is not usually boiled: Pasta, Spinach, Pizza?
Pizza
Cooking makes food soft and easier to _____.
Digest
This long, thin food is boiled in water to make spaghetti
Noodles
These Asian dumplings are traditionally steamed in bamboo baskets
Dim Sum
This small round vegetable can be boiled for making a curry or steamed as a side dish
Peas
Which food is out of place in steaming: Rice, Cabbage, French Fries?
French Fries
What does cooking improve that makes food look better on the plate?
Appearance
This food comes from a chicken and can be hard-boiled
Eggs
This orange vegetable is steamed as a soft side dish for meals
Carrots
This yellow food can be boiled to make soup or steamed to eat with butter
Corn
Which is not a common boiling ingredient: Potatoes, Chicken, Bread?
Bread
What word describes how food feels when you touch or chew it? Cooking improves this too.
Texture
These small, round beans are boiled to make chole curry
Chana/Chickpeas
This protein is often steamed to keep it moist, tender, and healthy
Fish
This starchy root vegetable can be boiled for making curry or steamed to make a healthy snack
Potato
Which of these foods doesn’t fit steaming or boiling: Dumplings, Ice Cream, Sweet Corn?
Ice Cream
Cooking improves four things in food: its appearance, texture, color, and this. What is it?
Flavour