Chapter 4 Methods of Cooking Food Textbook Solutions

NIOS Home Science Class 10 Chapter 4

INTEXT QUESTIONS 4.1

1. List four advantages of cooking food.

Ans:

Cooking makes food easy to digest
Cooking improves the appearance, texture, colour, flavour, and taste of food
Cooking food adds variety to our meals
Cooking helps to keep food longer
Cooking makes food safe

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 lots of water

b) high temperature and little water

c) low temperature and little water

d) low temperature and lots 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 temperatures

Ans: a) above 100 degrees

INTEXT QUESTIONS 4.2

1. Fill in the blanks with appropriate words.

i) The method of cooking food in an oven is called ………………….

Ans: baking

When sunshine 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, 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

2. Write two differences between baking and roasting.

Ans:

Baking	Roasting
(i) Food is placed inside a closed box called an oven.	(i) Food is put directly on the hot tava, hot sand or fire.
(ii) It is used for making bread, biscuits, cakes, etc.	(ii) It is used for roasting channas, brinjal, maize, etc.

3. Write two differences between shallow frying and deep frying.

Ans:

Shallow frying	Deep frying
(i) little oil is smeared on the food.	(i) food should be fully dipped in ghee/oil
(ii) A tava or frying pan is used for frying	(ii) Karahi is used for frying

4. State one advantage and one limitation of solar cooking.

Ans:

Advantage: A solar cooker does not produce smoke.
Disadvantage: Solar cooker is used outdoors and work only when there is plenty of sunshine.

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.

Steps for preparing the Sooji Halwa:

1. Add sugar to water, mix well, and prepare a solution while heating

2. In a kadai (vessel), take a little ghee and sooji and cook for 3 minutes

3. Add more oil/butter and cook for 20 minutes on medium heat, till the sooji turns brown

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

5. Garnish with grated almonds.

Ans:

1. boiling
2. roasting
3. stewing
4. frying
5. Presenting

INTEXT QUESTIONS 4.3

1. Write true (T) or false (F) against each statement.

(i) Cooking soda 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

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-month-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 a microwave oven.

INTEXT QUESTIONS 4.4

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: 1. b) 1 (d) 2 (e) 3 (c) 4 (a) 5

2. Write three ways of preventing nutrient loss while cooking green vegetables.

Ans: Steam them instead of deep frying or cooking, keep them covered to prevent exposure to oxygen, and do not throw the water they are cooked in.

3. Fill in the blanks

i) Combination of food items is 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

4. In Column I are listed three ways of enhancing the nutritive value of food items, and 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) improves quality due to different items eaten together
	iv) increases the acidity of food

Ans:

Column I	Column II	Reasons
a) Combining	iii) improves quality due to different items eaten together	No food has all the nutrients
b) Fermenting	i) increases vitamin content due to activity of microorganisms	New nutrients like Vitamin C and B complex are created.
c) Germinating	ii) increases the vitamins	It increases the nutritive value of food with no additional cost.

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?

Your family loves to eat ‘aalu tikki’(potato cutlets), which are deep-fried. If you made this snack using shallow frying and served them with channa and chutney. Will the change be acceptable?

Ans:

Mixing dal with moong dal and spinach is better because it adds more nutrients. Yes, it is acceptable.

Shallow frying can preserve some nutrients and uses less oil, which is much healthier. Moreover, using channa and chutney adds more nutrients.

TERMINAL QUESTIONS

1. List five advantages of cooking food.

Ans:

Cooking makes food easy to digest
Cooking improves the appearance, texture, colour, flavour, and taste of food
Cooking food adds variety to our meals
Cooking helps to keep food longer
Cooking makes food safe

2. Name two methods of cooking food for the following:

i. Long cooking time

ii. Short cooking time

Ans:

i. Long cooking time: Stewing and pressure cooking
ii. Short cooking time: Frying and microwave cooking.

3. Dolma prepared cabbage salad for herself, whereas Mohan cooked cabbage for his meal. Who got more vitamin C from the cabbage?

Ans: Dolma gets more vitamin C as cooking cabbage causes it to lose its vitamins.

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 the right way? Give reasons for your answer

Ans: No, chopping spinach finely will cause it to lose its nutrients. It shouldn’t be cut too fine, but in larger pieces to preserve as many nutrients as possible. Shallow frying was a good move to preserve the nutrients.

5. How do the following improve the nutritional value of foods?

a. Fermentation

b. Germination

Ans:

a. Fermentation

In fermentation, some new nutrients like Vitamin C and B complex are also created.
Fermentation improves the digestibility of food items.
The micro-organisms which cause fermentation break down the proteins and carbohydrates into smaller
parts, which are easier to digest.
Fermented foods become spongy and soft, and thus become especially useful for young children and elderly people.

b. Germination

It increases the digestibility of foods because some carbohydrates and proteins are broken down into smaller and more easily digestible forms.
It increases the nutritive value of food with no additional cost.

6. Match the food items given in column I with the method used in cooking it from the column II.

Column I	Column II
Cooked food	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	Column II
Cooked food	Method of Cooking
(i) Dhokla	(d) Steaming
(ii) Dal	(e) Boiling
(iii) Puri	(b) Deep-frying
(iv) Parantha	(c) Shallow frying