Food and Nutrition

Question 1

1Heat passes from a hot pan into the food touching it by

Easy

A. conduction B. evaporation C. convection D. radiation

Question 2

2Food cooked under a grill is heated mainly by

Easy

A. radiation B. induction only C. conduction D. convection

Question 3

3Convection currents in a pot of boiling water

Easy

A. cool the food B. stop heat transfer C. circulate heat through the water D. only occur in solids

Question 4

4In a pot of boiling water, heat spreads through the water mainly by

Easy

A. conduction B. reflection C. radiation D. convection

Question 5

5Heat transfer by direct contact, as in a pan on a stove, is

Easy

A. convection B. conduction C. induction D. radiation

Question 6

6Grilling cooks food mainly by

Easy

A. convection B. steaming C. radiation D. conduction

Question 7

7Cooking food slowly in a small amount of liquid in a covered pot is

Easy

A. stewing B. frying C. baking D. grilling

Question 8

8Which cooking method best keeps water-soluble vitamins in vegetables?

Easy

A. long boiling in lots of water B. steaming C. deep frying D. stewing for hours

Question 9

9A pressure cooker cooks food faster because

Easy

A. it adds steam outside B. it freezes the food C. the higher pressure raises the boiling point of water D. it uses less water only

Question 10

10Baking cooks food by

Easy

A. boiling water B. deep oil C. dry heat in an oven D. steam only