Worksheet study 012 A

Question 1

Why is food cooked?

Answer 1

1. Kill micro organisms and …?… enzymes that bring undesirable changes in food
2. Aid digestion by breaking food down
3. Maintain or enhance nutrition value of food
4. Improve texture
5. Improve flavour
6. Improve appearance
7. Improve aroma

Question 2

Name the three main types of thermal cooking methods

Answer 2

1. Wet/Moist
2. Dry
3. Other thermal

Question 3

Fill in the missing words

Answer 3

Wet cooking methods are mainly done in POTS. These methods keep the foodstuff MOIST and succulent.

Dry cooking methods are mainly done in …?… and PANS. These methods make the foodstuff CRISP and DRY.

Other Thermal cooking methods include electromagnetic MICROWAVING and HOT SMOKING

Question 4

Name the 3 main types of non-thermal cooking methods

Answer 4

1. Cold smoking
2. Curing
3. Acidifying

Question 5

Fill in the missing words

Answer 5

Curing includes DRY CURING and WET CURING.

Dry curing is usually done through SALTING and DRYING, DESICRATING

Wet curing includes BRINING (in Water and Salt Solution), PICKLING (in Water and Acid Solution) and MACERATING (?) (in a Alcohol/Sugar Solution)

Question 6

Explain what you understand about the term combination cooking methods

Answer 6

Items can be poached using wet method and then roasted and finally smoked (dry method)

Question 7

Label the following cooking equipment

Answer 7

See worksheet (PICTURES)