Cooking methods and food science

Question 1 of 10

Steaming is a healthy cooking method because it

Question 2 of 10

Cooking food in a little fat in a shallow pan is

Question 3 of 10

Starch thickens sauces when heated in liquid because of

Question 4 of 10

The raising agent in bread dough is

Question 5 of 10

The Maillard reaction in roasting meat involves

Question 6 of 10

The browning of sugar when heated is

Question 7 of 10

Cooking food in hot fat or oil is

Question 8 of 10

Cooking food in an oven by dry heat is

Question 9 of 10

Enzymic browning of cut fruits such as apples can be prevented by

Question 10 of 10

Overheated egg custard curdles because