Question

question 5
what cooking method uses the direct heat from fire, radiation (think microwave), convection (the circulation of hot air in an oven to create an even temperature), or heated oil to turn raw food into cooked deliciousness?
○ intense
○ mild
○ wet
○ dry
question 6
cooking large pieces of food in some kind of fat, like butter or oil, is a dry cooking method that is referred to as what?
○ baking
○ roasting
○ panfrying
○ sautéing
question 7
looking at how certain physical and chemical characteristics affect food is the basis for what?
○ food science
○ ethnic food
○ sous vide
○ globalization

Explanation:

Question 5

Dry cooking methods use direct heat, radiation, convection, or heated oil (no added liquid). Intense/mild refer to heat intensity, wet uses liquid. So the method is dry.

Roasting is dry - cooking large food in fat (butter/oil) in an oven. Baking is for batters/doughs, pan - frying/sautéing use smaller fat amounts or quicker cooking. So the answer is roasting.

Food science studies physical/chemical properties of food. Ethnic food is cultural, sous vide is a cooking method, globalization is about trade/culture. So the answer is food science.

Answer:

D. dry

Question 6