Lesson 2.1.2
2.1.2 How cooking methods can impact on nutritional value Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
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Lesson 2.1.2, How cooking methods can impact on nutritional value: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 2: Hospitality and catering in action, 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 most likely to cause water-soluble vitamins to leach into the cooking liquid?
- Boiling
- Grilling
- Roasting
- Baking
-
Which method cooks food in steam to help retain nutrients?
- Boiling
- Frying
- Roasting
- Steaming
-
Which method is most likely to increase the fat content of food?
- Frying
- Steaming
- Boiling
- Poaching
-
Which method cooks food gently in liquid below boiling point?
- Roasting
- Poaching
- Stir-frying
- Grilling
-
Which method uses direct dry heat from above or below?
- Poaching
- Boiling
- Steaming
- Grilling
-
Which method is NOT listed in the spec's cooking methods?
- Smoking
- Baking
- Roasting
- Stir-frying
-
Which method uses a small amount of oil in a wok with constant movement?
- Boiling
- Poaching
- Stir-frying
- Steaming
-
Which method cooks food with dry heat in an oven, often with fat?
- Boiling
- Steaming
- Poaching
- Roasting
-
Which cooking method best preserves vitamin C in green vegetables?
- Heavy roasting
- Long boiling
- Steaming
- Deep frying
-
A nutritionist wants to reduce the fat in a fish dish. Which method is most suitable?
- Poaching
- Roasting in fat
- Stir-frying
- Frying in oil
-
A cook wants to crisp chips in a deep pan of hot oil. Which method is this?
- Frying
- Poaching
- Steaming
- Boiling
-
A cook bakes potatoes in their skins in the oven. Which method is it?
- Boiling
- Steaming
- Baking
- Poaching
-
What is the main nutritional effect of grilling chicken with the skin on?
- Fat drips away
- Fat is absorbed
- Sugar increases
- Protein is destroyed
-
Why are stir-fried vegetables often nutritionally beneficial?
- Added heavy oil
- Short cooking time
- Extended boiling
- High water volume
-
Which nutrient type is most easily lost when boiling rice in excess water?
- Saturated fats
- Water-soluble vitamins
- Fat-soluble vitamins
- Dietary protein
-
A cook soaks, then boils, green beans until soft. Which nutrient is most at risk?
- Vitamin D
- Vitamin C
- Dietary fibre
- Calcium
-
What is the primary nutritional impact of frying food?
- Adds dietary fibre
- Increases fat content
- Increases vitamin C
- Removes all fat
-
Why is steaming recommended to preserve water-soluble nutrients?
- Direct pan contact
- High oil usage
- Extended cooking time
- No water immersion
-
Which method retains more water-soluble vitamins when cooking carrots?
- Blanching
- Steaming
- Poaching
- Boiling
-
Which two cooking methods help lower fat in chicken dishes?
- Frying and roasting
- Roasting and sautéing
- Braising and frying
- Grilling and poaching
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