of water is called . a) steaming b) boiling c) stewing d) poaching . Out of the given four methods of cooking select one method which preserves the maximum nutrients. a) steaming b) stewing c) pressure cooking d) roasting .
Stewing is characterized by a) high temperature and lots of water b) low temperature and little water c) low temperature and lots of water d) high temperature and loss of water . Pressure cooking is done at. a) above 100⁰ C b) below 100⁰ C c) 100⁰ C d) 200⁰ C . Match the food items given in column I with the method used in cooking it from the column II.
Column I Column II (i) Dhokla (a) Simmering (ii) Dal (b) Deep-frying (iii) Puri (c) Shallow frying (iv) Paratha (d) Steaming (e) Boiling Part – B Write short answers ( marks) . Differentiate between baking and toasting. . State two advantages of solar cooking.
. State any two advantages and disadvantages of solar cooking. Part - C Answer in Brief ( mark) . Define poaching.
. Bring out the differences between stewing, steaming and sauteing. . Which is the best method of preparing rice and dhal?
Justify your choice of cooking method. . Write a note on baking, and its merits and demerits? .
List the series of cooking methods followed to prepare a samosa. Part – D Answer in detailed ( marks) . Classify different methods of cooking and explain any two methods in detail. .
Give a brief account about the principles, merits and demerits of microwave cooking. . Explain the cooking method employed in the preparation of (a) Bread (b) Idli (c) Chapaths - - Introduction to food