FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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dry heat
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moist heat
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dry heat with fat
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None of the above
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Detailed explanation-1: -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-2: -The words roasting and baking are largely synonymous since they both describe a method of cooking an item by enveloping it in hot, dry air. This typically happens inside an oven and at temperatures of at least 300 F. This technique cooks food fairly evenly since all of the food’s surfaces are exposed to heat.
Detailed explanation-3: -Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote. Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat.
Detailed explanation-4: -Examples of dry-heat methods include: Roasting and Baking. Grilling and Broiling. Sautéeing and Pan-Frying.
Detailed explanation-5: -Drying or “dehydrating” food is a method of food preservation that removes enough moisture from the food so bacteria, yeast and molds cannot grow.