Check Your Answers: After You Read

Chapter 21: Basic Cooking Techniques

Section 21.1

Review Key Concepts
1. Heat softens some foods, makes other foods crisp, and tenderizes some foods.

2. Convection ovens have upper and lower heating elements with a fan on the back wall that blows hot air from the elements, regulating the temperature to prevent hot spots in the oven.

3. Boiling heats liquid to a high temperature so that bubbles rise and break on the liquid’s surface. Simmering heats liquid to just below the boiling point, cooking foods at a lower temperature so that fewer nutrients are lost.

4. To safely fry foods, dry the food before putting it into fat or oil to prevent the fat from spattering and causing burns. Using tongs, place food into the fat slowly and carefully to avoid splatter.

5. Microwave cooking is fast and easy and it preserves nutrients.

Practice Academic Skills
6. Consider the taste, temperature, texture of the dish and the time, work, and cookware.

Section 21.2

Review Key Concepts
1. The senses of sight, touch, and smell can help you decide when food is done.

2. The skins of fruits and vegetables contain vitamins, minerals, and fiber, and if the skins are left on, fewer nutrients will be lost during the cooking process.

Practice Academic Skills

3. Be sure to describe healthful-cooking methods shared by recipes in healthful-cooking magazines. If you cannot find healthy cooking methods that are shared by the recipes, list the healthful ingredients.

4. Describe a technique that could convince a child to eat the skins of fruits or vegetables. For example, suggest eating the fruit or vegetable with the skin in front of the child so that he or she will want to do the same.