This document contains questions from a Junior Certificate Home Economics exam on cooking methods. It asks students to identify reasons for cooking food, match cooking methods to descriptions, list changes that occur to food during cooking, identify specific cooking methods like simmering and boiling, and discuss suitable and unsuitable foods for microwave cooking as well as advantages and disadvantages of grilling, steaming, and stewing.

1. Junior Certificate Home Economics ~ Cooking Methods
Q1. Outline four reasons why we cook food:
1. ___________________ 2. _________________
3. ___________________ 4. _________________
Q2. Match the following methods of heat transfer to the descriptions:
Convection is the movement of heat from molecule to
molecule along a solid object e.g.
F__________
Radiation is the movement of heat in currents
through gas/liquid e.g. B_________
Conduction is the movement of heat from source to
the first object it meets e.g.
G__________
Q3. List four changes that occur in cooked food:
1. ____________________ 2. __________________
3. ____________________ 4. __________________
Q4. S___________ is long slow cooking in a little liquid in a tightly
closed vessel – useful for T________ cuts of meat
Q5. What is “Standing Time” in microwave cookery: ________________
_______________________________________________________
Q6. B__________ is cooking food in rapidly bubbling liquid at ____°C
Q7. List two foods that are (a) suitable and (b) unsuitable for microwave
Cooking: Suitable Unsuitable
1. 1.
2. 2.
Q8. List 1 advantage and 1 disadvantage of the following cookery methods
Method of cookery Advantage Disadvantage
Grilling
Steaming
Stewing