1 A) chemical change B) physical change C) outward change D) structural change 2 A) yeast B) baking powder C) cornstarch D) baking soda 3 A) nitrogen B) hydrogen C) calcium D) oxygen 4 A) conduction, convection, radiation B) conduction, pasteurization, convection C) convection, radiation, osmosis D) radiation, pasteurization, convection 5 A) It speeds up chemical reactions in food. B) It affects texture. C) It helps the body digest some food substances D) all of the above 6 A) the transfer of heat through the circulation or flow of heated molecules of hot liquid B) the transfer of heat energy through direct contact between a hot surface and the food C) energy that is transmitted through air waves. D) the transfer of heat through the circulation or flow of heated molecules of hot air 7 A) steaming B) dry-heat cooking C) grilling D) braising 8 A) Foods cooked with this method brown nicely. B) It can tenderize less tender cuts of meat and poultry. C) It helps keep food from drying out. D) A slow cooker works well with this method. 9 A) The temperature at which water boils is 210 F B) It toughens protein-rich foods. C) Foods lose more nutrients when boiled. D) The boiling point of liquid is the temperature at which it turns to steam. 10 A) stewing B) stir-frying C) braising D) blanching 11 simmering ?A) Steaming food. B) Cooking food without moisture. C) Gently cooking food in liquid slightly below the boiling point. D) Cooking food in water that is 212 degrees. 12 A) browning B) searing C) blanching D) toasting 13 A) pan roasting B) sauteeing C) blanching D) deep frying 14 A) microwave power B) cooking power C) wattage D) radiant power 15 A) Smaller pieces of food cook faster. B) Foods that are drier, or have more sugar or fat heat faster. C) Food in the oven's center cooks faster. D) Food in the corners of square or rectangular containers tends to overcook. 16 A) Pare as little from fruits and vegetables as possible. B) Cooking liquids from vegetables should be added to soups and stews. C) Cut food into smaller pieces whenever possible. D) Some nutrients can be destroyed by heat or oxygen. 17 A) recognize a difference B) make a difference C) different D) behave differently
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