Question

question 14
1 pts
____ is similar to braising but involving small pieces of food, simmered in liquid, covered with
a tight lid, and placed in the oven for a long while.
○ grilling
○ stewing
○ smoking
○ boiling

question 15
1 pts
what area of food study looks at the chemical and biological processes within or related to
living organisms and helps us understand more about how chemical changes are affecting the
fruits and vegetables we eat?
○ biochemistry
○ food chemistry
○ microbiology
○ food engineering

Explanation:

Question 14

To solve this, we analyze each option:

• Grilling: Involves cooking over direct heat, not simmering in liquid with a lid in the oven. Eliminate.
• Stewing: Matches the description—small food pieces simmered in liquid, covered, and oven - cooked long - term, similar to braising but with smaller pieces.
• Smoking: Involves flavoring with smoke, not the described simmering in liquid. Eliminate.
• Boiling: Usually on the stovetop with liquid at a boil, not in the oven with a tight lid for long. Eliminate.

Analyze each option:

• Biochemistry: Focuses on chemical/biological processes in living organisms. This matches the description of studying processes in fruits/vegetables (living or once - living) and chemical changes.
• Food chemistry: More about food components' chemistry, not as focused on biological processes in organisms. Eliminate.
• Microbiology: Focuses on microbes, not general chemical/biological processes in food organisms. Eliminate.
• Food engineering: Focuses on food production processes, not chemical/biological processes in food organisms. Eliminate.

Answer:

B. Stewing

Question 15