Our site uses cookies. Some of the cookies we use are essential for parts of the site to operate and have already been set. You may delete and block all cookies from this site, but parts of the site will not work. To find out more about cookies on this website, see our Cookie Policy

Your browser does not appear to have javascript enabled. This page needs JavaScript activated to work properly. Please enable javascript or choose a different browser (Chrome or Safari)

This test is run by .
Note that your final mark will not be saved in the system.

3.3.1.1 Why food is cooked and how heat is transferred Categorise

Target Level

4-5

Running Total

Attempt

1 of 2

Click on an item, then click on a category to place it. Or, drag and drop the item into the correct category. Organise all items before clicking 'Check'.

Categorise the following foods by their respective cooking method.

Conduction

Radiation

Convection

Sautéing mushrooms

Cooking a steak on a cast iron skillet

Steaming vegetables

Melting cheese under a salamander grill

Toasting bread in a toaster

Cooking scrambled eggs in a frying pan

Using a coal BBQ to cook a sausage

Boiling an egg

Blanching vegetables

Defrosting food by running water or by leaving at room temperature

Microwaving rice pudding

This is your 1^st attempt! You get 3 marks for each one you get right first time. Good luck!

Pass Mark

70%