Same Vegetables Four Ways

In the picture

1. 1A metal pot of bubbling water with carrot rounds and potato cubes: moist heat surrounds the vegetables.
2. 2A steamer basket set above a pot, with steam rising through carrot rounds and potato cubes.
3. 3A roasting tray with carrot rounds and potato cubes, their edges turning golden brown.
4. 4A shallow frying pan with a little oil, holding carrot rounds and potato cubes that sizzle at the surface.

Examples

• Steamed broccoli with dinner
• Pan-fried potato slices for breakfast

Quiz: Same Vegetables Four Ways (Age 14)

1. 1

   What is the main difference between moist-heat and dry-heat cooking?

   • Moist heat surrounds food with water or steam, while dry heat uses hot air or oil.
   • Moist heat and dry heat both rely only on hot air.
   • Moist heat surrounds food with oil, while dry heat uses water or steam.
2. 2

   What kind of heat surrounds the vegetables when they are cooked in bubbling water?

   • Dry heat from oil
   • Moist heat
   • Dry heat from hot air
3. 3

   What can happen to the same vegetable when it is cooked by different methods?

   • It can only become softer, never crisp or browned.
   • It can become soft, crisp, or browned depending on the method.
   • It always stays exactly the same in texture and color.

The answers, each with its explanation, are in the app. This lesson has left the free week, so its quiz is part of the subscription.