NURSING EXAM QUESTIONS
NUTRITION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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II
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III
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IV
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Detailed explanation-1: -Boiling is the moist heat method that cooks food in boiling water or other water-based liquids (e.g., stock, milk). The temperature for boiling water is 212°F or when the liquid that you are using for cooking has rapid and aggressive bubbles.
Detailed explanation-2: -Deep-frying, where the food is completely immersed in hot oil. Stir-frying, where you fry the food very quickly on a high heat in a oiled pan. Pan-frying, where food is cooked in a frying pan with oil; and. Sauteing, where the food is browned on one side and then the other with a small quantity of fat or oil.
Detailed explanation-3: -Stewing is a method of slow-cooking relatively small pieces of meat and poultry with moist heat until rendered tender.