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Question 1

What type of cooking is microwave cooking an example of?

Answer 1

Microwave cooking is an example of cooking by radiation.

Question 2

What type of waves does microwave cooking use?

Answer 2

Microwave cooking uses electro-magnetic waves.

Question 3

What are some types of electro-magnetic rays?

Answer 3

Some types of electro-magnetic rays include x-rays, light waves, heat rays (infrared rays), and microwaves.

Question 4

How does microwave cooking work?

Answer 4

Microwave cooking works by absorbing microwaves into a material, which heats it up by vibrating the water molecules at great speed.

Question 5

Why do foods with high water content cook faster in a microwave?

Answer 5

Foods with a high water content cook faster because they heat up more quickly due to the rapid vibration of water molecules.

Question 7

What is baking?

Answer 7

A cooking method that results in food having a crisp brown surface, no loss of soluble nutrients, and food keeps its shape.

Question 8

What are the advantages of barbecueing?

Answer 8

Tasty, good colour.

Question 9

What is boiling?

Answer 9

A simple, moist method that requires little attention and softens tough cuts of meat.

Question 10

What are the advantages of frying?

Answer 10

A rapid method of cooking that browns foods evenly and makes food tasty.

Question 11

What are the advantages of grilling?

Answer 11

Food is quickly cooked, tasty, and has a good colour with no loss of nutrients.

Question 12

What are the advantages of microwave cooking?

Answer 12

Fast, no loss of nutrients, saves time and energy, and retains flavour more than other methods.

Question 13

What is poaching?

Answer 13

A rapid method of cooking over slow heat with no loss of nutrients.

Question 14

What are the advantages of pressure cooking?

Answer 14

A very quick method using superheated steam, no loss of nutrients, economical of fuel, conserves flavour and colour.

Question 15

What are the advantages of roasting?

Answer 15

Attractive appearance, tasty, retains full flavour and nutritive value.

Question 16

What are the advantages of steaming?

Answer 16

Lengthy method of cooking with no loss of nutrients or flavour, food remains light and economical of fuel.

Question 17

What are the advantages of stewing?

Answer 17

Makes tough meats tender, requires a small amount of heat, and has no loss of nutrients.

Question 18

What are the disadvantages of baking?

Answer 18

Requires attention; can waste energy if the maximum use is not made of the oven.

Question 19

What are the disadvantages of barbecueing?

Answer 19

Needs constant attention; is linked to carcinogens.

Question 20

What are the disadvantages of boiling?

Answer 20

Soluble nutrients are lost in the water; food may look unattractive and may break up.

Question 21

What are the disadvantages of frying?

Answer 21

Suitable only for more expensive cuts of meat; the fat may catch fire if not careful; fried food is not easily digested.

Question 22

What are the disadvantages of grilling?

Answer 22

Suitable for more tender cuts of meat; needs constant attention.

Question 23

What are the disadvantages of microwave cooking?

Answer 23

Does not brown food; not suitable for cooking all foods; expensive.

Question 24

What are the disadvantages of poaching?

Answer 24

May be unattractive if not well garnished.

Question 25

What are the disadvantages of pressure cooking?

Answer 25

Expensive equipment to purchase.

Question 26

What are the disadvantages of roasting?

Answer 26

Requires some attention and basting to prevent dryness and hardness; suitable only for tender cuts of meat and poultry.

Question 27

What are the disadvantages of stewing?

Answer 27

Lengthy process sometimes; dishes can be unattractive; dishes need sauces and garnishes.

Question 29

What are the moist cooking methods?

Answer 29

Boiling, Poaching, Pressure Cooking, Steaming, Stewing

Question 30

What is boiling?

Answer 30

Cooking food in water at 100°C. Heat is transferred mainly by conduction.

Question 31

What is poaching?

Answer 31

Cooking in water below simmering point (90°C) and basting the food with the hot liquid.

Question 32

What is pressure cooking?

Answer 32

The temperatures reached are higher than the boiling point of water, e.g. 120°C. At this higher temperature, foods cook more quickly.

Question 33

What is steaming?

Answer 33

Cooking by steam from boiling liquid.

Question 34

What is stewing?

Answer 34

Cooking slowly in a small amount of liquid just below boiling point.

Question 35

What are the dry cooking methods?

Answer 35

Baking, Barbecuing, Frying

Question 36

What is baking?

Answer 36

Oven cooking by radiation and convection currents.

Question 37

What is barbecuing?

Answer 37

Cooking over hot coals.

Question 38

What is frying?

Answer 38

Cooking in hot fat: could be dry, shallow, deep or stir-frying.

Question 39

What is grilling?

Answer 39

Cooking by heat radiated from a heated grill.

Question 40

What is roasting?

Answer 40

Oven cooking, but food is basted occasionally (as in pot-roasting).

Question 41

What is braising?

Answer 41

A combination of stewing and baking.

Question 42

What are suitable foods for boiling?

Answer 42

Staples, meat, vegetables, pulses, stocks, soups, ham dumplings.

Question 43

What are suitable foods for poaching?

Answer 43

Lean fish, eggs.

Question 44

What are suitable foods for pressure cooking?

Answer 44

Pulses, stews during blanching.

Question 45

What are suitable foods for steaming?

Answer 45

Small fish/fillet, small pieces of meat, puddings, root vegetables.

Question 46

What are suitable foods for stewing?

Answer 46

Cheaper cuts of meat, fresh and dried fruits.

Question 47

What are suitable foods for baking?

Answer 47

Flour products, meat, chicken.

Question 48

What are suitable foods for barbecuing?

Answer 48

Meat, fish, etc.

Question 49

What are suitable foods for frying?

Answer 49

Eggs, small cuts of meat, poultry, vegetables.

Question 50

What are suitable foods for grilling?

Answer 50

Very tender cuts of meat: fish, chicken, sausages.

Question 51

What are suitable foods for roasting?

Answer 51

Meat, poultry, ripe plantain, potatoes.

Question 52

What are suitable foods for braising?

Answer 52

Medium cuts of meat, vegetables.

Question 53

What is the effect of boiling on nutritive value?

Answer 53

Leaching of water soluble nutrients, especially vitamins.

Question 54

What is the effect of poaching on nutritive value?

Answer 54

Low temperature makes food easily digestible with no nutrient loss.

Question 55

What is the effect of pressure cooking on nutritive value?

Answer 55

Higher retention of vitamin C.

Question 56

What is the effect of steaming on nutritive value?

Answer 56

No loss of nutrients.

Question 57

What is the effect of stewing on nutritive value?

Answer 57

No loss of nutrients as the liquid is served with the food.

Question 58

What is the effect of baking on nutritive value?

Answer 58

No loss of nutrients.

Question 59

What is the effect of barbecuing on nutritive value?

Answer 59

Loss of soluble nutrients.

Question 60

What is the effect of frying on nutritive value?

Answer 60

Increases energy value.

Question 61

What is the effect of grilling on nutritive value?

Answer 61

No loss of soluble nutrients.

Question 62

What is the effect of roasting on nutritive value?

Answer 62

No loss of soluble nutrients.

Question 63

What is the effect of braising on nutritive value?

Answer 63

No loss of soluble nutrients.

Question 65

What is the most important nutritive change in food through cooking?

Answer 65

A loss of its water-soluble components.

Question 66

What factors are related to retaining nutrients in foods during cooking?

Answer 66

The amount of water and the length of time used for cooking.

Question 67

Which vitamins may be destroyed by the action of heat during cooking?

Answer 67

Vitamins B and C, namely, folic acid, thiamin, pantothenic acid, and ascorbic acid.