3. Practical Skills

Cooking Methods — Quiz

Test your understanding of cooking methods with 5 practice questions.

Practice Questions

Question 1

A vegetable is steamed at 100°C for 10 min. Vitamin C degradation follows first-order kinetics with rate constant k=0.02 min⁻¹. What fraction of vitamin C remains?

Question 2

Roasting reduces cooking time from 30 min (steaming) to 20 min. What is the percentage decrease in cooking time?

Question 3

A time–temperature curve of a roast’s core shows a gradual rise from 20 °C to 95 °C over 40 min in a 180 °C environment. Which cooking method does this represent?

Question 4

At approximately what surface temperature does the Maillard reaction begin to occur during dry-heat cooking?

Question 5

Which cooking method best preserves moisture in vegetables, resulting in minimal weight loss?