Activity 1.2 True or False. Direction: Write TRUE if the statement is correct; FALSE if it is not correct. ___________1. Simmering is to cook food above the boiling point usually 85 to 96(C ___________2. Pressure cooking is to cook using pressure cooker that produces pressurized steam with equivalent temperatures of 110 – 116(C ___________3. The term enpapillote comes from the Chinese word meaning parchment which is a variation of steaming. ___________4. Deep poaching is to cook food in a higher temperature and is better suited to naturally tender cuts of meat, poultry or fish. ___________5. Blanching is to cook food item fully in a long time in boiling liquid after which the food is quickly immersed in cold water to stop further heating. ___________6. Dry heat method is a method that involves cooking the food where heat is conducted without moisture. ___________7. Baking is a process using heat as a source for cooking where heat is above the food. ___________8. Barbecuing is cooking in an open grid over a heat source which is below the food ___________9. Grilling is a process where food is repeatedly basted with a highly seasoned sauce while cooking. The food is usually inserted through a skewer. ____________10. Moist heat method is a method that involves cooking the food in flavorful boiling water or steam ___________11. Shallow poaching is cooking where foods are cooked in a combination of steam and simmering liquid ___________12. Steaming is to cook food, where water is allowed to vaporize and the food is placed on a rack over the vaporizing steam. ___________13. Parboiling is a preliminary cooking method applied to vegetables as well as meat. ___________14. Cooking methods are classified into moist heat method, dry heat method, and the combination method. ___________15. Cooking is a process that involves putting the ingredients in contact with heated solid, liquid, or gas.
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Activity 1.2 True or False. Direction: Write TRUE if the statement is correct; FALSE if it is not correct. ___________1. Simmering is
Answer:
1. TRUE - Simmering is cooking food above the boiling point, typically between 85 to 96°C.
2. TRUE - Pressure cooking uses a pressure cooker that produces pressurized steam with temperatures of around 110 – 116°C.
3. FALSE - The term "enpapillote" does not come from Chinese and is not related to steaming. It's a French term for cooking in parchment paper.
4. TRUE - Deep poaching involves cooking food at a higher temperature and is suited for naturally tender cuts of meat, poultry, or fish.
5. TRUE - Blanching involves fully cooking food in boiling liquid, followed by quick immersion in cold water to stop heating.
6. TRUE - Dry heat cooking involves conducting heat without moisture, such as baking, roasting, or grilling.
7. TRUE - Baking is a cooking process with heat above the food.
8. FALSE - Barbecuing typically involves cooking over an open flame or coals, which are below the food.
9. FALSE - Grilling is not necessarily about repeated basting with sauce or skewering; it's about cooking over an open flame or heat source.
10. TRUE - Moist heat cooking involves using flavorful boiling water or steam, like boiling or steaming.
11. TRUE - Shallow poaching combines steam and simmering liquid for cooking.
12. TRUE - Steaming involves cooking food over vaporizing steam.
13. TRUE - Parboiling is a preliminary cooking method used for vegetables and meat.
14. TRUE - Cooking methods are generally classified into moist heat, dry heat, and combination methods.
15. TRUE - Cooking involves putting ingredients in contact with heated solid, liquid, or gas.
I hope this helps!