Cooking Methods Question Preview (ID: 42947)


Cooking Methods Review. TEACHERS: click here for quick copy question ID numbers.

A method of transferring heat by direct contact is called...
a) conduction
b) convection
c) radiation
d)

A method of transferring heat through the movement of molecules in air or liquid is called
a) conduction
b) convection
c) radiation
d)

A method of transferring heat as waves of energy
a) Conduction
b) Convection
c) radiation
d)

Browning that occurs when heat provokes chemical reactions between sugars/proteins in foods.
a) arcing
b) Maillard reaction
c) searing
d)

Moist heat cooking is...
a) the temperature at which a fat begins to break down and burn This is a wrong answer
b) to brown meat quickly over high heat This is a wrong answer
c) method of cooking food in hot liquid, steam or both This is a correct answer
d)

The temperature at which a fat begins to break down and burn is called...
a) smoking point
b) searing
c) arcing
d)

to brown meat quickly over high heat is called...
a) baking
b) searing
c) broiling
d)

Dry heat cooking is...
a) cooking food with energy in the form of electrical waves
b) cooking food uncovered without liquid or fat This is a correct answer
c) cooking food uncovered without liquid or fat
d)

Cooking food with energy in the form of electrical waves is called...
a) Radiation
b) arcing
c) microwave cooking
d)

cooking Power is...
a) the production of electrical sparks that can damage an oven
b) amount of energy the microwave uses to generate microwaves
c) the time food needs to cook with microwave energy
d)

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