GROWTH DEVELOPMENT CHILD
ASSESSMENT TECHNIQUES
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
|
|
|
Food is cooked using a hot liquid, steam, or a combination of both.
|
|
|
Food cooked in fat
|
|
|
None of the above
|
Detailed explanation-1: -Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using extra moisture. This method typically involves high temperatures-300 F or hotter. Note that the browning of food, as when bread is toasted, can only be achieved through dry heat cooking.
Detailed explanation-2: -1. Dry Heat Cooking. Dry heat cooking works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods.
Detailed explanation-3: -Roasting. Roasting is usually done in the oven, which allows the dry heat to circulate and evenly cook the food. Roasting is different than baking because it usually requires a high temperature at the start of cooking so that you get a crisp, brown surface.
Detailed explanation-4: -Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow-and deep-frying, grilling, broiling, baking and rotisserie cooking.
Detailed explanation-5: -Bake: To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles and breads. Baste: To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying.