Spicy Chicken Stir-Fry

Question 1

Stir frying as a ‘healthy’ method of cooking:
Stir frying is a method of cooking which uses very little what and maintains high levels of what and applies especially to what

Answer 1

Uses very little oil
Maintains high levels of nutrients in vegetables
Applies especially to vitamin c

Question 2

Stir-frying is a very good way to provide an appropriate dish for someone who is concerned with excessive weight gain, explain why this is so

Answer 2

Stir frying is a healthy way of cooking as it uses very little fat, so it will not increase the risk of obesity

Question 3

Vitamin C is easily destroyed by what

Answer 3

Prolonged heat

Question 4

Explain how stir frying maintain vitamin C in vegetables

Answer 4

Stir frying does not destroy much vitamin C because of the short cooking time

Question 5

Complete the following:
Vitamin C is soluble in…..and when vegetables are……vitamin C dissolves into the cooking water and is thrown away when the vegetables are drained

To maintain as much vitamin C as possible in boiled vegetables, you should always put them into boiling water because this will……….the cooking time

Answer 5

Water
Boiled
Shorten

Question 6

Write down the names of three protein foods that could be used instead of chicken in a stir-fry (Remember, they must be able to be cooked quickly)

Answer 6

Fish, pork, steak

Question 7

Write down two words to describe the texture of the vegetables if they have been stir-fried successfully

Answer 7

Crispy and crunchy

Question 8

Stir-fry is an ideal dish for someone who is concerned about CHD. Complete the statements below to explain why this is so:

Stir fry contains very little total….which reduces the risk of………
The fat used in a stir fry is…………..which helps to reduce………..
The vegetables contain………….vitamins which protect the coronary arteries
The skins of the vegetables are high in……which absorbs water and provides a feeling of fullness meaning that snacking on high fat/sugar foods between meals is less likely.
All of these reduce the risk of…

Answer 8

Fat
Obesity
Unsaturated 
Cholesterol
Anti-oxidant 
Fibre
CHD

Question 9

The stir fry was served with noodles. Write down a different accompaniment that would substantially increase the fibre content of this dish

Answer 9

Brown rice