4 METHOD OF COOKING FOOD || NIOS-SECONDARY COURSE || HOME SCIENCE-216 CLASS X

 Chapter-4 

METHOD OF COOKING FOOD


INTEXT QUESTIONS 4.1 

1. List four advantages of cooking food.

Ans. 

i. Cooking makes food easy to digest.

ii. Cooking of food adds variety to our meals.

iii. Cooking makes food safe.

iv. Cooking helps to keep food longer.


2. Choose the best option from those given below: 

(i) A method of cooking where food is cooked without coming in contact with water is called ___________. 

a) steaming 

b) boiling 

c) stewing ✅

d) pressure cooking 


(ii) Of the four methods of cooking food with moist heat, the one method which preserves the maximum nutrients is called ___________. 

a) steaming ✅

b) boiling 

c) stewing 

d) pressure cooking


(iii)Stewing is characterized by ___________.

a) high temperature and lots of water 

b) high temperature and little water ✅

c) low temperature and little water 

d) low temperature and lots of water 


(iv) Pressure cooking is done at ___________. 

a) above 100 degrees ✅

b) below 100 degrees 

c) 100 degrees 

d) any of the above temperatures 



INTEXT QUESTIONS 4.2 

1. Fill in the blanks with appropriate words.

 i) The method of cooking food in an oven is called  baking 

ii) When sunshine is used for cooking it is called  solar cooking 

iii) The process of cooking food in hot sand is called  roasting

iv) Baking  is a method of cooking where food is cooked in a closed box which is heated on gas or coal or using electricity. 

v) When food is cooked on direct flame the method is called 

 grilling.

vi) Cooking on hot tawa is called  baking. 

vii) Cooking food in hot oil is called frying. 

viii) Microwave cooking is a method where heat is generated in the food by rapid vibrations of water molecules.

 ix) In dry heat the temperature used is as high as 200-300°C


2. Write two differences between baking and roasting.

Ans: 

Baking

Roasting

(ii)Food is placed inside a closed box called oven.

(i) Food is put directly on the hot tava, hot sand or hot fire.

(ii) It is used for making bread biscuits, cakes, etc.

(ii) It is used for roasting channas, brinjal , maize etc.

3. Write two differences between shallow frying and deep frying.

Ans: 

Shallow frying

Deep frying

(i) little oil is smeared on the food.

(i) food should fully dip in ghee/oil.

(ii) Tava or frying pan is used for frying.

(ii) Karahi is used for frying.

4. State one advantage and one limitation of solar cooking. 

Ans:

Advantage:

It uses a renewable source of energy for cooking food

Disadvantage:
it can't be used at night or during cloudy or rainy days .

 5. Gauri is cooking sooji halwa. The recipe is given below. Identify the methods of cooking used while making the sooji halwa. Write in the space provided. 

Steps for preparing the Sooji Halwa: 

1. Add sugar to water and mix well and prepare a solution while heating    boiling 

2. In a kadai (vessel) take a little ghee and sooji and cook for 3 minutes  roasting 

3. Add more oil/butter and cook for 20 minutes on medium heat, till the sooji turns brown stewing 

5. Garnish with a grated almonds.

INTEXT QUESTIONS 4.3 

1. Write true (T) or false (F) against each statement. 

(i) Cooking soda has no harmful effect on nutrients present in food that is being cooked.  False 

(ii) Minerals are lost when the water in which the foods are cooked is thrown away. True

(iii) Maximum loss of nutrients occurs when food is pressure-cooked.  False 

2. You are served the following - (i) boiled potato raita (ii) potato chips (iii) potato pakora (iv) roasted potato Answer the following questions with reasons. 

(i) Which dish would have least nutrients? 

Ans: Potato chips, potato pakora. 

(ii) Which dish would be suitable for a nine months old baby?

Ans: Potato raita, baked potato, roasted potato. 

(iii)Which dish would take the least time to cook? 

Ans: Potato baked in microwave oven.

Note : There may be more than one answer for each question.

INTEXT QUESTIONS 4.4 

1. Arrange the following steps of cooking in the right order by putting a sequential order of 1, 2 … against each step. 

                                                                           Order 

a) watch the time while cooking                         (a) 5

b) wash the vegetables                                      (b) 1         

c) cook in covered pan                                       (c) 4 

d) peel the vegetables thinly                              (d) 2

e) cut the vegetables into big pieces                 (e) 3


2. Write three ways of preventing nutrient loss while cooking green vegetables. 

Ans. We can adopt the following ways to prevent nutrients loss while cooking green vegetables.

1. Wash vegetables before cutting them so that minerals and vitamins are not destroyed. Wash them only as much as necessary.

2. Scrape the peels of vegetables as thin as possible because vitamins and minerals are found just under the skin of the vegetables.

3. Cut vegetables into large pieces just before cooking. Small pieces mean greater loss of nutrients.

3. Fill in the blanks i) Combination of food items is important since no food supplies……All ……… …..the nutrients. 

ii) Combining food items is beneficial where … Less ………… money is available. 

iii) Germination increases the nutritive value and … Digestibility……of food items.


5. You made arhar dal and rice for the lunch. You can also cook the same dal by mixing moong and spinach in it. Which meal is now more nutritious and why? Will this change be acceptable to your family? If not then what will you do? Your family loves to eat ‘aalu tikki’(potato cutlets) which are deep fried. If you made this snack using shallow frying and served them with channa and chutney. Will the change be acceptable?

Ans. (i) Cooking dal arhar by mixing moong and spinach in it is more nutritious. The meal will be more nutritious due to combination.

(ii) Yes, the change will be acceptable.

TERMINAL QUESTIONS 

1. List five advantages of cooking food? 

Ans: Five advantages of cooking food:-

     (i) Cooking makes food easy to digest.

     (ii) Cooking improves the appearance, texture, colour,               flavour, and taste of food.

     (iii) Cooking of food adds variety to the our meals.

     (iv) Cooking helps to keep food longer.

     (v) Cooking makes food safe.

2. Name two methods of cooking food for the following: 

i. Long cooking time 

a.Stewing

b.Roasting

ii. Short cooking time 

a.Perssure 

b.Cooker 

3. Dolma prepared cabbage salad for herself, whereas Mohan cooked cabbage for his meal. Who got more vitamin C from the cabbage? 

Ans: Dolma got more vitamin C from the cabbage.

4. Saraswati is cooking spinach in her kitchen. She chopped the spinach finely, washed it thoroughly and shallow fried it in an open pan. Do you think she cooked it the right way? Give reasons for your answer.

Ans: No, choping finely, washing thoroughly and shallow frying in an open pan will result loss of vitamin B and vitamin C.

5. How do the following improve the nutritive value of foods?

a. Fermentation:- Fermentation is a process in which some micro organisms are added to the food they change nutrients already present in the foods into simpler and better forms and also make other new nutrients .

b. Germination :- Germination is a process in which small shoots come out of the dal or cereal when these are kept with small amount of water germination increases vitamins and minerals quantity in a food .


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