11 mark
Conduction is the transfer of heat through
a gas.
a liquid.
a solid.
infra-red rays.
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Cooking of Food & Heat Transfer (AQA GCSE Food Preparation & Nutrition): Exam Questions
Exam code: 8585
42 mins16 questions
21 mark
Which of the following are dry methods of cooking?
Baking and grilling
Blanching and simmering
Boiling and steaming
Braising and poaching
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31 mark
Why might carrots be cooked before serving?
To make them softer and change their flavour
To remove all of their water
To stop all colour changes
To increase all of their vitamin content
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41 mark
Which group contains only water-based methods of cooking?
Baking, roasting and grilling
Poaching, simmering and blanching
Shallow frying, stir frying and roasting
Dry frying, baking and toasting
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51 mark
What causes convection currents to form in a pan of hot liquid?
Warmer liquid becomes less dense and rises while cooler liquid sinks
Heat passes through the liquid only by direct contact with the saucepan
Infra-red radiation moves through the liquid
Evaporation pulls cooler liquid towards the bottom
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61 mark
Why should a sauce be stirred while it is heating?
To prevent conduction through the saucepan
To help distribute heat evenly through the sauce
To stop convection currents forming
To prevent the saucepan becoming hot
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71 mark
Which cooking method involves cooking food slowly in a covered dish with a small amount of liquid?
Blanching
Braising
Dry frying
Stir frying
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81 mark
Which change is most likely when vegetables are roasted?
They develop a browned surface and stronger flavour
They absorb a large amount of cooking water
They remain completely unchanged in texture
They lose all of their aroma
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91 mark
Which cooking method would be most suitable for cooking thin strips of vegetables quickly while keeping a crisp texture?
Boiling
Poaching
Stir frying
Braising
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101 mark
Which cooking method uses liquid kept below boiling point to cook food gently?
Grilling
Poaching
Roasting
Shallow frying
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116 marks
The information below shows a recipe for a batch of vegetarian burgers.
Vegetarian burgers This source has been removed due to third-party copyright restrictions. Other information: | Ingredients: Sunflower oil for shallow frying Method: |
Using the information above, answer the following questions.
Explain how heat is transferred in:
Step 1: Shallow fry the onion and garlic.
Step 6: Grill the burgers for 4 minutes on each side.
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12a4 marks
Identify four different reasons why food is cooked.
12b4 marks
Explain how food is cooked by radiation as a method of heat-transfer.
You may include labelled diagrams.
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134 marks
A student stirs white sauce continuously while heating it in a saucepan
Explain how heat is transferred by conduction and convection and explain why stirring is necessary during cooking.
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144 marks
A student is cooking a tough piece of meat.
Suggest a suitable cooking method and explain why it would be appropriate.
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154 marks
A student can either boil or steam broccoli.
Explain two advantages of steaming the broccoli rather than boiling it in a large amount of water.
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166 marks
A student is planning to cook a meal containing chicken, potatoes and vegetables.
Explain how the choice of cooking methods could affect the nutritional value and sensory qualities of the finished meal.
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