Lesson 3.3.1.2
3.3.1.2 Selecting appropriate cooking methods Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
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Lesson 3.3.1.2, Selecting appropriate cooking methods: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 2: Food science, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
Which cooking method is a water-based method?
- Grilling
- Roasting
- Shallow frying
- Poaching
-
Which cooking method is a dry method?
- Steaming
- Simmering
- Baking
- Blanching
-
Which cooking method uses fat as the cooking medium?
- Stir frying
- Poaching
- Steaming
- Boiling
-
Which cooking method best conserves water-soluble vitamins in vegetables?
- Boiling
- Steaming
- Deep frying
- Prolonged simmering
-
Which cooking method is most effective for reducing total fat in a dish?
- Deep frying
- Pan frying
- Grilling
- Roasting in oil
-
Which cooking method is best for cooking a casserole slowly with liquid in the oven?
- Stir frying
- Grilling
- Braising
- Shallow frying
-
What is the main purpose of blanching vegetables before freezing?
- Adding extra salt
- Stopping enzyme action
- Cooking fully through
- Removing all moisture
-
Which appliance cooks food quickly using little added water or fat?
- Deep fat fryer
- Slow cooker
- Microwave oven
- Conventional oven
-
Which method gives chicken a crisp surface with minimal added fat?
- Boiling
- Deep frying
- Poaching
- Grilling
-
Which cooking method requires the least amount of added fat?
- Steaming
- Stir frying
- Roasting
- Pan frying
-
Which quick hob method retains the most nutrients in green vegetables?
- Slow braising
- Long boiling
- Deep frying
- Stir frying
-
Which gentle cooking method keeps delicate foods like eggs intact?
- Poaching
- Deep frying
- Hard roasting
- Rolling boil
-
Which technique reduces fat when preparing a previously fried dish?
- Pan frying
- Basting in oil
- Deep frying
- Dry baking
-
Which long cooking method successfully tenderises tough cuts of meat?
- Quick frying
- Braising
- Flash grilling
- Rapid boiling
-
Which high-heat cooking method uses radiation from above to quickly brown food?
- Baking
- Poaching
- Grilling
- Steaming
-
Which dry heat method uses an oven to cook food in an open tin, usually with added fat?
- Simmering
- Roasting
- Blanching
- Poaching
-
Which method cooks food slowly in a covered pan with a little liquid?
- Braising
- Baking
- Roasting
- Grilling
-
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
-
Which cooking method is most suitable for preparing dried pasta?
- Boiling
- Baking
- Steaming
- Grilling
-
Which short cooking method best preserves the bright colour of green beans?
- Slow roasting
- Deep frying
- Long simmering
- Blanching
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