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)