Moist-Cooking Methods (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
What temperature does boiling cook food at?
What temperature does boiling cook food at?
100°C
What temperature range is used for poaching?
What temperature range is used for poaching?
70-85°C
How is heat transferred to food during boiling?
How is heat transferred to food during boiling?
Convection
Why is steaming one of the most nutrient-preserving methods?
Why is steaming one of the most nutrient-preserving methods?
Food never touches water directly
What is the first stage of braising?
What is the first stage of braising?
High-temperature searing
Why does pressure cooking reduce cooking times?
Why does pressure cooking reduce cooking times?
Raises water's boiling point
Which foods are ideal for stewing?
Which foods are ideal for stewing?
Tough meat cuts & root veg
What should you avoid when using a steamer?
What should you avoid when using a steamer?
Overcrowding the basket
What advantage does poaching have over boiling?
What advantage does poaching have over boiling?
Maintains delicate texture
Which nutrients are particularly affected by boiling?
Which nutrients are particularly affected by boiling?
Water-soluble vitamins
Which method is most effective for keeping vegetables vibrant?
Which method is most effective for keeping vegetables vibrant?
Steaming
How can you recover nutrients lost during boiling?
How can you recover nutrients lost during boiling?
Use the cooking liquid