1 A) Conduction. B) Convection. C) Radiation. D) Dry-heat cooking. 2 A) Stewing. B) Poaching. C) Steaming. D) Boiling. 3 A) Cover it completely in fat. B) Cook small piece of food quickly at high heat in a very small amount of fat. C) Fry tender cuts of meat, fish and eggs in smaller amounts of fat in a skillet. D) To cook food in a small amount of liquid. 4 A) The appearance of food. B) How food feels in your mouth. C) The way food looks on a plate. D) The way food smells. 5 A) Cook them in large amounts of water. B) Cook them as long as you can. C) Chop them into small pieces. D) Leave their skins on. 6 A) Appearance, Aroma, texture, Consistency and taste. B) Oven temperature, texture, aroma, taste. C) Appearance, texture, consistency, aroma, temperature. D) Temperature, time, aroma, taste, texture. 7 A) Rounded. B) Square. C) Rectangle. D) It does not matter. 8 A) Water. B) Smother it with more grease. C) Blow it out. D) Smother it with a pan lid. 9 A) Dry-Heat Cooking. B) Grilling. C) Moist-heat cooking D) Boiling. 10 A) Broiling. B) Grilling. C) Baking. D) Roasting.
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