Junior Certificate Home Economics  Cooking Methods

Q1. Outline four reasons why we cook food:

1. ___________________ 2. _________________

3. ___________________ 4. _________________

 Q2. Match the following methods of heat transfer to the descriptions:

Convection                      is the movement of heat from molecule to molecule along a solid object e.g.                                                                  F__________

Radiation                         is the movement of heat in currents through gas/liquid e.g.

                                                                                            B_________

Conduction                      is the movement of heat from source to the first object it meets e.g.                                                                              G__________

Q3. List four changes that occur in cooked food:

1. ____________________                  2. __________________

3. ____________________                 4. __________________

Q4. S___________ is long slow cooking in a little liquid in a tightly

closed vessel – useful for T________ cuts of meat

Q5. What is “Standing Time” in microwave cookery: ________________

_______________________________________________________

Q6. B__________ is cooking food in rapidly bubbling liquid at ____°C

Q7. List two foods that are (a) suitable and (b) unsuitable for microwave

Cooking:       Suitable                          Unsuitable

1.                                                    1.
2.                                                    2.

Q8. List 1 advantage and 1 disadvantage of the following cookery methods