Food and Nutrition

Question 1

1Roasting cooks food using

Easy

A. oil only B. boiling water C. dry heat in an oven or over fire D. steam

Question 2

2Egg white sets on heating because of

Hard

A. gelatinisation B. coagulation of protein C. caramelisation D. fermentation

Question 3

3Yeast makes dough rise by producing

Hard

A. steam only B. oxygen C. nitrogen D. carbon dioxide

Question 4

4When starch is heated in water, the grains swell and thicken the liquid. This is

Medium

A. dextrinisation B. coagulation C. emulsification D. gelatinisation

Question 5

5The setting of egg white when heated is called

Easy

A. fermentation B. caramelisation C. gelatinisation D. coagulation

Question 6

6The raising agent in bread dough is

Easy

A. salt B. yeast C. egg white only D. baking powder

Question 7

7Cooking food gently in liquid just below boiling point is

Easy

A. frying B. poaching C. roasting D. grilling

Question 8

8The browning of bread when toasted is caused by

Hard

A. coagulation B. dextrinisation C. emulsification D. gelatinisation

Question 9

9Steaming is a good method of cooking because

Easy

A. it needs a lot of fat B. it destroys all vitamins C. food loses fewer nutrients and is easy to digest D. it makes food very crisp

Question 10

10Egg white sets when heated because its protein

Easy

A. evaporates B. ferments C. dissolves D. coagulates