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NIOS Class 10 Home Science Chapter 4 Method of cooking food
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Method of cooking food
Chapter: 4
[Book – I] HOME SCIENCE
TEXTUAL QUESTION WITH ANSWERS
Intext Questions 4.1
Q.1. Last four advantages of cooking food.
Ans: 1. Cooking makes food easy to digest.
2. Cooking of food adds variety to our meals.
3. Cooking makes food safe.
4. Cooking helps to keep food longer.
Q.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.
Ans: (c) Stewing.
(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.
Ans: (a) Steaming.
(iii) Stewing is characterized by ______________.
(a) High temperature and lot of water.
(b) High temperature and little water.
(c) Low temperature and little water.
(d) Low temperature and lot of water.
Ans: (b) High temperature and little water.
(iv) Pressure cooking is done at______________.
(a) Above 100 degrees.
(b) Below 100 degrees.
(c) 100 degrees.
(d) any of the above temperature.
Ans: (a) above 100 degrees.
Intext Questions 4.2
Q.1. Fill in the blanks with appropriate words:
(i) The method of cooking food in an oven is called _____________.
Ans: Baking.
(ii) When sun shine is used for cooking it is called ______________.
Ans: Solar cooking.
(iii) The process of cooking food in hot sand is called _____________.
Ans: Roasting
(iv) ______________ is a method of cooking where food is cooked in a closed box which is heated on gas or coal or using electricity.
Ans: Baking.
(v) When food is cooked on direct flame the method is called _________.
Ans: grilling.
(vi) Cooking on hot tawa is called _____________.
Ans: Baking.
(vii) Cooking food in hot oil is called ______________.
Ans: Frying.
(viii) _________________ Is a method where heat is generated in the food by rapid vibrations of water molecules.
Ans: Microwave cooking.
(ix) In _______________the temperature used is as high as 200-300°C.
Ans: Dry heat.
Q.2. Write two differences between baking and roasting.
Differences
(i) ________________________________________.
(ii) _______________________________________.
Ans:
| Baking | Roasting |
| 1.Food is placed inside a closed box called oven. | 1.Food is put directly on the hot tawa, hot sand or hot fire. |
| 2. It is used for making bread biscuits, cakes, etc. | 2. It is used for roasting chanas, brinjal, maize etc. |
Q.3. Write two differences between shallow frying and deep frying.
Differences
(i) ____________________________________.
(ii) ___________________________________.
Ans:
| Shallow frying | Deep frying |
| 1.Little oil is smeared on the food. | 1.Food should fully dip in ghee/ oil. |
| 2. Tava or frying pan is used for frying. | 2. Karahi is used for frying. |
Q.4. State one advantage and limitation of solar cooking.
Ans: Advantage: It is no environment friendly method of cooking food.
Disadvantages: Solar cooked is used outdoors and works only when there is plenty of sunshine.
Q.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.
1. Add sugar to water and mix well and prepare a solution while heating.
Ans: Boiling.
2. In a kadai (vessel) take a little ghee and sooji and cook for 3 minutes.
Ans: Roasting.
3. Add more oil/ butter and cook for 20 minutes on medium heat, till the sooji turns brown.
Ans: Stewing.
4. In a kadai (vessel) add cardamom powder, raisins, grated almonds, water and sugar solution slowly, stirring continuously with a spoon and allow water to evaporate for 5-7 minutes.
Ans: Frying.
Intext Questions 4.3
Q.1. Write true (T) or false (F) against each statement.
(i) Cooking Sade has no harmful effect on Nutrients present in food that is being cooked ____________.
Ans: False.
(ii) Minerals are lost when the water in which the foods are cooked is thrown away ____________.
Ans: True.
(iii) Maximum loss of nutrients occurs when food is Pressure -cooked___________.
Ans: False.
(iv) Vitamin C gets easily destroyed during cooking ___________.
Ans: True.
Q.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?
(ii) Which dish would be suitable for a nine months old baby?
(iii) Which dish would take the least time to cook?
Note: There may be more than one answer for each question.
Ans: (i) Potato chips, potato pakora.
(ii) Potato raita, baked potato, roasted potato.
(iii) Potato baked in microwave oven.
Intext Questions 4.4
Q.1. Arrange the following steps of cooking in the right order by putting a sequential order of 1, 2 … Against each step.
(a) Watch the time while cooking.
(b) Wash the vegetables.
(c) cook in covered pan.
(d) Peel the vegetables thinly.
(e) cut the vegetables into big pieces.
Ans: 5,1,4,2,3.
Q.2. Write three ways of preventing nutrient loss while cooking green vegetables.
Ans: (i) Cook in an uncovered pan.
(ii) Cook in few water.
(iii) Do not use baking soda while cooking.
Q.3. Fill in the blanks:
(i) Combination of food items in important since no food supplies ______________the nutrients.
Ans: All.
(ii) Combining food items is beneficial where ____________money is available.
Ans: Less.
(iii) Germination increases the nutritive value and ___________of food items.
Ans: Digestibility.
Q.4. In Column I are listed there ways of enhancing the nutritive value of food items and the Column II contains the reasons for this improved quality. Match the method with appropriate reason.
| Column I | Column II | Reasons |
| (a) Combining | (i) Increases vitamin content due to activity of microorganisms | |
| (b) Fermenting | (ii) Increases the vitamins | |
| (c) Germinating | (iii) Increase quality due to different items eaten together | |
| (iv) Increase the acidity of food |
Ans:
| Column I | Column II | Reasons |
| (a) Combining | (iii) Increase quality due to different items eaten together | |
| (b) Fermenting | (i) Increases vitamin content due to activity of microorganisms | |
| (c) Germinating | (ii) Increases the vitamins |
Q.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?
Ans: Yes, my family like this change. This meal is more nutritious because you can cook two dals together and also add spinach which has enhanced the nutrient content of the day.
Terminal Question
Q.1. List five advantage of cooking food.
Ans: 1. Cooking makes food easily digestive.
2. Cooking improves the appearance, texture, colour, flavour and taste of food.
3. Cooking of food add veriety to our meals.
4. Cooking helps to keep food longer.
5. Cooking makes food safe.
Q.2. Name two methods of cooking food for the following:
(i) Long cooking time
(a)
(b)
Ans: (a) Stewing.
(b) Pressure.
(ii) Short cooking time
Ans: (a) Steaming.
(b) Roasting.
Q.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 quantity of vitamin than Mohan because vegetables conserved as salad contains more vitamin.
Q.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 in the right way? Give reasons for your answer.
Ans: Her method of cooking is wrong. Cut vegetables into large pieces just before cooking. Small pieces mean greater loss of nutrients.
Q.5. How do the following improve the nutritive value of foods?
(a) Fermentation.
(b) Germination.
Ans: 1. Fermentation: Fermented foods are more nutritive synthesis of vitamin C, B2 and B12 increases the amount of these vitamins.
2. Whole amount of iron is available to the body.
3. Alcohol and acid Produced during fermentation do not allow pathogenic microorganisms to grow.
4. Taste and variety is added to the food.
1. Germination: Germination foods are more digestible.
2. Iron present in cereals and pulses is absorbed in the body easily.
3. Amount of vitamin B- complex specially Niacin is increased by two times.
Q.5. Match the food items given in column I with the method used in cooking it from the column II.
| Column I Cooked food | Column II Method of Cooking |
| (i) Dhokla | (a) Simmering |
| (ii) Dal | (b) Deep-frying |
| (iii) Puri | (c) Shallow frying |
| (iv) Parantha | (d) Steaming |
| (e) Boiling |
Ans:
| Column I Cooked food | Column II Method of Cooking |
| (i) Dhokla | (d) Steaming |
| (ii) Dal | (e) Boiling |
| (iii) Puri | (b) Deep-frying |
| (iv) Parantha | (c) Shallow frying |
SOME OTHER IMPORTANT QUESTIONS FOR EXAMINATION
Multiple Choice Questions
Choose the correct answer and tick mark (✔):
1. It is the best to boil food in a:
(a) Flat pan.
(b) Deep pan.
(c) Lot of water.
(d) Pressure cooker.
Ans: (d) Pressure cooker.
Q.2. The process of cooking food directly on hot fire is called ________.
(a) Roasting.
(b) Dry.
(c) hard.
(d) Baking.
Ans: (a) Roasting.
Q.3. If an oven is opened very often the food will become ___________ and_____________.
(a) Cold, hot.
(b) Dry, hard.
(c) Flat, deep.
(d) All of the above.
Ans: (b) Dry , hard.
Q.4. If you throw away the water in which food has been boiled, the food losses:
(a) Colour.
(b) Nutrients.
(c) Taste.
(d) Flavour.
Ans: (c) Taste.
Q.5. Cooking food in a Pressure cooker fast:
(a) And colour is lost.
(b) Some germs are destroyed.
(c) Makes food safe to eat.
(d) Improves taste.
Ans: (c) Makes food safe to eat.
