Food Science

Question 1

how can potato be cooked in different ways to give it variety? name at least 4

Answer 1

-boiling
-mashing
-wedges
-chipped
-baked
-fried
-roasted

Question 2

why is chicken safe to eat after cooking?

Answer 2

-all the harmful bacteria will be killed during the high temperatures

Question 3

give 3 reasons why meat is more appealing after being cooked?

Answer 3

-texture (crispy, tender)
-colour (looked better e.g. golden brown)
-taste (enhances flavour)

Question 4

how is energy transferred when grilling? (2)

Answer 4

-waves of radiation
-direct heat which is absorbed by the food and heated

Question 5

how is heat energy transferred by heating soup/liquid in a pan on the hob? (4)

Answer 5

-conduction is used from the hob to pan
-heats up soup and convection occurs
-particles in the soup vibrate and collisions happen
-the convection current circulates

Question 6

which methods involves cooking eggs at a lower temperature than when simmering?

Answer 6

poaching

Question 7

give 3 examples if things which can be poached other than eggs?

Answer 7

-salmon
-pear
-chicken

Question 8

describe the process of blanching (2)

Answer 8

-part cooking food in boiling water
-before quickly putting it in cold icy water

Question 9

name 3 advantages to blanching

Answer 9

-preserves colour, texture and vitamins

Question 10

give 2 benefits of braising meat? e.g. beef pot roast

Answer 10

-tenderises meat
-increases flavour

Question 11

is boiling good for cooking finely chopped veg? (2 bad 1 good)

Answer 11

-cooks veg quickly
-harsh, makes veg too soft
-can lose water soluble vitamins

Question 12

is simmering good for cooking finely chopped veg? (3)

Answer 12

-gentle method
-preserves flavour
-keeps vitamins

Question 13

A) what equipment is needed for stir-frying?
B) give an example of a food using this cooking method

Answer 13

A) a wok
B) noodles

Question 14

A) what equipment is needed for shallow frying?
B) give an example of a food using this cooking method

Answer 14

A) a frying pan
B) sausages

Question 15

give one benefit and one drawback to cooking meat by shallow frying

Answer 15

-better taste/crispiness
-less healthy as more saturated fats

Question 16

explain how heat is transferred when cooking on the hob e.g. stir-fry (3)

Answer 16

-heat energy transferred through conduction
-from the hob to the pan
-the particles vibrate and transfer heat

Question 17

how is stir-frying healthier than other frying methods? (4)

Answer 17

-use little saturated fats
-cooked quickly so less time to absorb fats
-high ration of veg to meat
-veg don’t lose many vitamins as not cooked for a long time