3.3.1.2 Selecting appropriate cooking methods Quiz: AQA Food Preparation and Nutrition, Unit 2

The 20 questions

1. Which cooking method is a water-based method?

   • Grilling
   • Roasting
   • Shallow frying
   • Poaching

2. Which cooking method is a dry method?

   • Steaming
   • Simmering
   • Baking
   • Blanching

3. Which cooking method uses fat as the cooking medium?

   • Stir frying
   • Poaching
   • Steaming
   • Boiling

4. Which cooking method helps to conserve the nutritional value of vegetables?

   • Steaming
   • Deep frying in a large amount of oil
   • Boiling in large amounts of water
   • Soaking for a long time in water

5. Which method is a suitable way to reduce the total fat in a dish?

   • Grilling instead of frying
   • Roasting in lard or dripping
   • Frying in a generous amount of oil
   • Deep frying in a large pan of hot oil

6. Which cooking method is best for cooking a casserole slowly with liquid in the oven?

   • Stir frying
   • Grilling
   • Braising
   • Shallow frying

7. What is the main purpose of blanching vegetables before freezing them?

   • To make the vegetables darker in colour so that they look more appealing
   • To add fat to the vegetables so that they can be stored in the freezer
   • To stop enzyme action so that the colour, flavour and texture are kept
   • To remove all the vitamins from the vegetables so that they keep longer

8. Which cooking method uses the microwave oven to cook food quickly?

   • Braising, which cooks food slowly in a covered dish with liquid
   • Poaching, which cooks food gently in a pan of barely simmering liquid
   • Roasting, which cooks food in hot fat in an open tin in the oven
   • Microwaving, which heats food quickly with little added water

9. A student wants a crisp, golden finish on chicken with little added fat. Which method suits this best?

   • Poaching, which gives a golden crisp finish from the liquid
   • Grilling, which browns the surface using radiant heat
   • Steaming, which gives a golden crisp finish from the steam
   • Boiling, which gives a golden colour with a crisp finish

10. Which cooking method uses the least amount of added fat?

    • Stir frying
    • Dry frying with added oil
    • Steaming
    • Shallow frying

11. Which method of cooking helps retain the most nutrients in green vegetables?

    • Stir frying for a short time in a small amount of oil
    • Boiling for a long time in a large pan of water
    • Soaking for an hour in water before cooking
    • Cooking in a large amount of hot oil until crisp

12. Why does poaching help to keep an egg or fish intact?

    • Frying in a large amount of hot oil sets the food together firmly
    • Vigorous boiling holds the food together by forming a hard outer layer
    • Dry heat from the oven stops the food from breaking apart during cooking
    • Gentle, barely simmering liquid cooks the food without breaking it apart

13. Explain how a student could adapt a fried dish to reduce its fat content.

    • Add extra cream so that the dish is smoother and softer to eat
    • Add extra butter so the dish has a richer flavour and crisper finish
    • Use a non-stick pan with a small amount of oil, or change to baking or grilling
    • Use a large amount of oil so that the dish cooks more evenly and quickly

14. Which method is best for cooking a thick stew to make tough meat tender?

    • Grilling over a very high heat for a short time
    • Stir frying over a very high heat in a little oil
    • Braising or simmering over a long period
    • Dry frying in a hot pan without any liquid

15. Which cooking method is most suited to cooking vegetables with the least loss of water-soluble vitamins?

    • Boiling in a large pan of water
    • Soaking in cold water overnight
    • Frying in a deep pan of hot oil
    • Steaming

16. Which dry heat method uses an oven to cook food in an open tin, usually with added fat?

    • Simmering
    • Roasting
    • Blanching
    • Poaching

17. Which method cooks meat and vegetables in a covered pan with a small amount of liquid over a long period?

    • Stir frying over a very high heat
    • Grilling under a very hot element
    • Dry frying in a pan with no fat
    • Casseroling or braising

18. Which cooking method uses the hob and a small amount of fat to cook food quickly over a high heat?

    • Steaming
    • Poaching
    • Blanching
    • Stir frying

19. Which cooking method would be most suitable for cooking pasta?

    • Roasting in an oven with a little fat
    • Grilling under a high-heat element
    • Dry frying in a hot pan with no liquid
    • Boiling in a large pan of water

20. A student wants to keep the colour of green beans bright. Which method is most suitable?

    • Boiling for a long time in a large volume of water
    • Blanching or steaming for a short time
    • Roasting for a long time in a hot oven with fat
    • Shallow frying slowly in a lot of oil

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