Question

1. which of the following is a key characteristic of roasting?

a) cooking food in a large amount of water
b) cooking food in a sealed container under pressure
c) using dry heat in an oven
d) cooking by direct heat from below

1. steaming is best suited for which type of food?

a) tough cuts of meat
b) leafy vegetables
c) hard root vegetables
d) thick dough

Explanation:

Question 2

To determine the key characteristic of roasting, we analyze each option:

• Option A: Cooking in a large amount of water is boiling or simmering, not roasting.
• Option B: Cooking in a sealed container under pressure is pressure cooking, not roasting.
• Option C: Roasting typically uses dry heat in an oven (e.g., roasting vegetables or meat in an oven with dry heat), so this matches.
• Option D: Cooking by direct heat from below is grilling or broiling, not roasting.

To find which food is best suited for steaming:

• Option A: Tough cuts of meat are better for slow cooking methods like braising.
• Option B: Leafy vegetables are delicate and retain nutrients and texture well when steamed.
• Option C: Hard root vegetables often need more intense heat or longer cooking, like boiling or roasting.
• Option D: Thick dough is typically baked, not steamed.

Answer:

C) Using dry heat in an oven

Question 3