Food Preparation Overview (Leaving Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
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Practise the questions
12 questions from this quiz
Why do starchy foods like rice & pasta expand during cooking?
Why do starchy foods like rice & pasta expand during cooking?
Starch molecules absorb water & swell
Which foods double or triple in size when soaked overnight?
Which foods double or triple in size when soaked overnight?
Dried beans and lentils
What does tenderising do to meat?
What does tenderising do to meat?
Breaks down tough muscle fibres
How do acidic marinades like vinegar tenderise meat?
How do acidic marinades like vinegar tenderise meat?
By denaturing proteins
What nutrients are lost when peeling potatoes?
What nutrients are lost when peeling potatoes?
Vitamin C and B vitamins
What brown compounds form when cut fruit reacts with oxygen?
What brown compounds form when cut fruit reacts with oxygen?
Melanoidins
Why is cooking crucial for food safety?
Why is cooking crucial for food safety?
It destroys harmful microorganisms
How does cooking make food easier to digest?
How does cooking make food easier to digest?
Breaks down complex food structures
Why does meat shrink during cooking?
Why does meat shrink during cooking?
Moisture and fat loss
At what temp. does the Maillard reaction occur?
At what temp. does the Maillard reaction occur?
Above 140°C
What happens to lycopene when tomatoes are cooked?
What happens to lycopene when tomatoes are cooked?
It becomes more bioavailable
Which method thickens liquids through evaporation?
Which method thickens liquids through evaporation?
Reducing sauces