Q.1.e

The method of cookery used when food is subject to the slow transfer of moist heat to food that is half covered with an appropriate liquid and enclosed in a tightly lidded container in the oven.

(select)Poaching,Stewing,Boiling and simmering,Blanching,Steaming,Braising,Shallow frying,Grilling,Deep frying,Microwaving,Roasting,Baking

I. What effect does this cooking method have on the following major food types?

a. Fruit

b. Meat

c. Poultry

d. Seafood

e. Vegetables

Q.1.f

The method of cookery used when food is completely covered with liquid at a constant temperature of 93-95C throughout the cooking process.

(select)Poaching,Stewing,Boiling and simmering,Blanching,Steaming,Braising,Shallow frying,GrillingDeep ,frying,Microwaving,Roasting,Baking

I. What effect does this cooking method have on the following major food types?

a. Fruit

b. Meat

c. Poultry

d. Seafood

e. Vegetables

Q.1.g

The method of cookery used when food is subjected to heat while totally immersed in oil or fat.

(select)Poaching,Stewing,Boiling and simmering,Blanching,Steaming,Braising,Shallow frying,Grilling,Deep frying,Microwaving,Roasting,Baking

I. What effect does this cooking method have on the following major food types?

a. Dairy Products

b. Dry Goods

c. Frozen Goods

d. Fruit

e. General Food Items

• Batters
• Coatings
• Oils

f. Meat

g. Poultry

h. Seafood

i. Vegetables