One word
Foods from different food groups to consume all nutrients and improve the quality of a meal.
Combination
Kadhai is used for shallow frying
False
In moist heat cooking food is cooked in _________
Heated or boiled water
Mention any three importance of cooking.
Cooking makes food easy to digest.
Cooking improves the appearance, texture, colour, and flavour of food.
Cooking adds variety to meals.
Cooking helps make food safe.
Cooking makes food tasty.
Cooking helps to keep food for a longer time.
Mention the 4 methods under moist heat cooking
Steaming, Simmering or stewing, Pressure cooking, Steaming
It is a process where microorganisms are added to the food.
Fermentation
Spinach and methi should not be deep-fried because the __________ present is lost in the oil.
Vitamin A
In dry heat method, food is cooked in _________
Hot air
Mention the methods under dry heat cooking.
Grilling, baking, roasting
Explain the two types of frying with one example each.
Deep and shallow frying.
French fries - fish
It is a process in which small shoots come out of the pulses or cereals when these are kept in small amounts of water.
Germination
Microwave cooking makes the food dry.
True
Frying is when food is cooked in _________
Hot oil or fat
Give an example of fermented food.
Dosa, dhokla
State 2 advantages of solar cooking.
A solar cooker does not produce smoke.
It has low maintenance.
It is environment-friendly
A process of cooking in a special aluminium/steel utensil that allows cooking with a lot of steam under pressure.
Pressure cooking
Over cooking makes protein food rubbery and difficult to digest.
True
Cooking food for a long time in ___________ is called simmering.
little or no water
Combining pulses with vegetables.
Suggest 4 ways to save nutrients.
Wash vegetables before cutting them.
Scrape the peel of vegetables as thin as possible because vitamins and minerals are found just below the skin.
Cut vegetables into big pieces just before cooking.
If we want to boil vegetables, first boil the water and then put the vegetables in the boiling water.
Use just enough water for cooking.
Do not use baking soda while cooking.
Cooking food with the heat from water vapour.
Steaming
Repeated heating of _____________ lowers the quality of food.
oils and fats
If the water in which food is boiled is thrown away, we ____________
Loose nutrients
2 precautions while boiling food
Wash raw food items well before boiling.
Cover the raw food item with enough water before boiling.
Do not throw away the extra water. Use this to cook some other food.
Food cooks faster with a well-fitting lid.
Do not boil food for too long, as some nutrients may be destroyed.
Mention any two precautions while using pressure cooker.
Clean the weight regularly as it has tiny holes that get blocked with food. This prevents the escape of excess steam built up in the pressure cooker, which can lead to the bursting of the pressure cooker and cause severe injuries.
Check the rubber gasket of the pressure cooker as it creates a seal, because of which steam is trapped.