Methods of Cooking: Practice Questions

• a.

  Radiation

• b.

  Evaporation

• c.

  Conduction

• d.

  Convection

• a.

  Using intense infrared heat to brown the surface of the food quickly.

• b.

  Cooking food in a small amount of oil while tossing it quickly in a wok.

• c.

  Cooking foods that already contain sufficient fat in a pan without adding extra oil.

• d.

  Submerging food completely in hot oil to create a crispy outer layer.

• a.

  Deep-frying hydrates starches on the surface to cause gelatinisation without water loss, whereas boiling causes dextrinisation.

• b.

  Deep-frying cooks solely by heat convection that keeps the outer surface moist, while boiling transfers heat by radiation that dries the food surface.

• c.

  Deep-frying relies purely on electromagnetic radiation to cook internally, whereas boiling uses only conduction through liquid.

• d.

  Deep-frying transfers heat rapidly via hot oil (convection/conduction) at high temperatures above \(100^\circ\text{C}\), driving off surface moisture to trigger Maillard browning and crisping, whereas boiling cannot exceed \(100^\circ\text{C}\) and prevents browning.

• a.

  The transfer of heat from one molecule to another through direct contact.

• b.

  The transfer of heat through infrared waves directly onto the surface of food.

• c.

  The transfer of heat through the movement of heated liquid or air currents.

• d.

  The transfer of heat by the vibration of water molecules caused by electromagnetic waves.

• a.By convection currents within a liquid medium.
• b.By direct conduction through a metal pan.
• c.By the vibration of water molecules inside the food.
• d.By radiation from a heat source located above or below the food.

Write your answer out first, then check it against the worked solution.

Write your answer out first, then check it against the worked solution.