INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
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Food is cooked using a hot liquid, steam, or a combination of both.
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Food cooked in fat
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None of the above
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Detailed explanation-1: -Roasting and baking both require that the food be cooked uncovered when used as a dry heat cooking method so that it’s the hot, dry air that delivers the heat, not the steam from the food.
Detailed explanation-2: -Dry-heat methods, with or without fat Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and sautéing rely on fats and oil to act as the cooking medium. In dry-heat methods that don’t use fat-like grilling and roasting-food is cooked either by direct or indirect application of radiant heat.
Detailed explanation-3: -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.