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Test Cooking of foods and vitamins
Agenda
QUESTION 1: WHAT ARE THE EXTERNAL ROUTES OF VITAMIN ABSORPTION?
Vitamin supplements
Feeding
The previous two
None
QUESTION 2: CAN ALL FOODS CONTAINING VITAMINS BE CONSUMED RAW?
Yes
No
QUESTION 3: WHAT TYPE OF VITAMINS SUFFER THE MOST FROM COOKING?
Water soluble
Liposoluble
QUESTION 4: DO FOODS LOSE VITAMINS WHEN THEY ARE COOKED?
Yes
No
Yes, they lose between 80-90% of vitamins
Vegetables alone lose 90% of their vitamins
QUESTION 5: DO ALL COOKING TECHNIQUES AFFECT THE LOSS OF NUTRIENTS FROM FOOD EQUALLY?
Yes
No
QUESTION 6: WHAT COOKING TECHNIQUE IS RECOMMENDED FOR VEGETABLES?
Boil
Frying
Roast
None of the above
QUESTION 7: IS STEAMING A RECOMMENDED TECHNIQUE FOR USE WITH VEGETABLES?
Yes
No
QUESTION 8: DURING THE SAUTÉING TECHNIQUE, THE EXPOSURE TIME OF THE FOOD TO HEAT SHOULD BE:
Under
High
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INCORRECT QUESTIONS
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Where is the error?
What is the error?
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