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,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.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

Q.1.h

The method of cookery used when food is subjected to the transfer of heat through conduction in a small amount of hot oil or fat in a pan.

(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. Frozen Goods

b. Fruit

c. General Food Items

.Oils

d. Meat

e. Poultry

f. Seafood

g. Vegetables

Q.1.i

The method of cookery used when food is subjected to the transfer of radiated heat from above, below or both. The heat source can be gas, electric or charcoal.

(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. Fruit

d. Meat

e. Poultry

f. Seafood

g. Vegetables

Q.1.j

The method of cookery used when food is subjected to the transfer of heat in an oven or rotated on a spit. Fat is used as the basting agent.(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. Meat

b. Poultry

c. Seafood

d. Vegetables

Q.1.k

Identify the method of cookery used when food is subjected to the transfer of dry heat in an oven. The dryness of heat may be modified by steam produced by the water content of the food.

(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. Meat

e. Poultry

f. Seafood

g. Vegetables

Q.1.l

The method of cookery used when food is subjected to the transfer of radiated electromagnetic energy waves through the food.

(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. Frozen Goods

c. Meat

d. Poultry

e. Seafood

f. Vegetables

Q.3

Name two different types of batters and the effect of the appropriate cookery method on these products. (name the method)