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