Cookers and Cooking
Home Economics · 50 practice questions
Types, choice and care of cookers (gas, electric, microwave); reasons for cooking; cooking terms; methods of cooking (boiling, stewing, baking, steaming - moist and dry methods); methods of heat transfer (conduction, convection, radiation).
- Identify types of cookers, their choice and care.
- Enumerate reasons for cooking.
- Group the methods of cooking into moist, dry, fast and slow methods.
- Determine the method of heat transfer in various cooking methods.
Try a few questions
- Practice question 1
Overcooking meat mainly results in
- A.an unusually moist and tender texture
- B.no change to the meat's texture at all
- C.an improvement in the meat's juiciness
- D.a dry, tough texture
Show the answer
D. a dry, tough texture
Excess cooking time typically dries out and toughens meat.
- Practice question 2
A double boiler is mainly used for
- A.deep-frying food at very high temperatures
- B.gently cooking delicate foods like sauces without direct heat
- C.grilling food over an open flame
- D.freezing food rapidly
Show the answer
B. gently cooking delicate foods like sauces without direct heat
A double boiler provides gentle, indirect heat for delicate preparations.
- Practice question 3
A charcoal (coal pot) cooker mainly relies on
- A.electricity as its sole heat source
- B.natural gas piped into the home
- C.burning charcoal as its heat source
- D.solar panels for heat generation
Show the answer
C. burning charcoal as its heat source
Charcoal cookers burn charcoal directly to generate heat.
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