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Food for Today Reteaching Activities ◆ 95
Activity 1Activity 1
How Foods Heat
Purpose: Review the basic differences among methods of heat transfer and the effect of heat on food.
Part I. Directions: Complete the missing information in the spaces below.
Method of
Heat Transfer
______________________ ______________________ Radiation
‰ ‰ ‰
Description As they are heated, molecules
pass the heat on to neighbor-
ing molecules.
As air or liquid is heated,
the hotter portions rise above
the colder ones, creating a cir-
cular air flow.
______________________
______________________
______________________
‰ ‰ ‰
Example
______________________ ______________________
Broiler uses this method of
heat transfer.
Part II. Directions: Complete the missing information below.
How Heat Affects Food
Heat can change a food’s...
1. flavor.
2. ______________________________________
3. ______________________________________
4. texture.
How Cooking Affects Nutrients
________________________ 1. Some nutrients, such as __?__, can be destroyed by heat.
________________________ 2. Although little protein is lost during cooking, animal protein is __?__ to
high temperatures, resulting in rubbery or chewy food.
Name __________________________________________ Date ______________ Class ________________
Chapter 25
Cooking Methods
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Food for Today Reteaching Activities ◆ 96
Activity 2Activity 2
Conventional Cooking Methods
Purpose: To review the conventional cooking methods.
Directions: Complete the table below and the tables on the next page. Write the name of the described cooking
method in the blank boxes to the left of each description.
Moist-Heat Methods
Method Description Advantage(s) Disadvantage(s) Food Uses
1. Large bubbles rise to
the surface and break.
• Needed for certain
foods, such as rice
or dry beans.
• Useful when
you want liquid
to evaporate.
• Causes greatest
loss of nutrients.
• Can over-
cook foods.
• Toughens protein.
• Corn-on-the-cob
• Pasta
• Cooking down
soups and sauces
2. Small bubbles rise
gently.
• Good for frag-
ile foods.
• Takes longer than
other moist-
heat methods.
• Fruits
• Vegetables
• Less tender cuts of
meat and poultry
3. Food has no contact
with boiling water.
• Retains food’s
nutrients, color,
and shape.
• Takes longer
than the above
two moist-heat
methods.
• Rice
• Vegetables
• Fish
4. Cooks at high temper-
ature and pressure.
• Tenderizes.
• Fastest moist-heat
cooking method.
• Retains food’s
nutrients, color,
and shape.
• Can be hazardous
because of pres-
surized steam.
• Less tender cuts of
meat and poultry
• Dry beans
• Soups
• Vegetables
• One-dish meals
(Continued on next page)
Name __________________________________________ Date ______________ Class ________________
Chapter 25
Cooking Methods
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