Advantages of Pressure Cooking

Questions and Answers

What is one significant advantage of pressure cooking?

It kills all bacteria, ensuring food safety. (correct)

It is the slowest method of cooking food.

It requires more water than traditional cooking methods.

It enhances the flavor of the food significantly.

Which of the following is NOT an advantage of pressure cooking?

It saves fuel due to shorter cooking times.

Food cooks faster than boiling.

Food must be completely submerged in water. (correct)

Nutrient loss from water-soluble vitamins is minimized.

What happens if food is cooked in a pressure cooker for too long?

It retains its texture and flavor.

It may become overcooked and burn. (correct)

It does not affect the nutritional value.

It cooks evenly without any risk.

Which of the following features allows for cooking multiple foods together in a pressure cooker?

The presence of separators. Signup and view all the answers

Why is it advisable to change the habit of boiling rice with excess water?

It helps retain water-soluble nutrients. Signup and view all the answers

What is the primary characteristic that differentiates grilling from roasting?

Grilling uses more indirect heat Signup and view all the answers

Which of the following foods is commonly roasted?

Potatoes Signup and view all the answers

What is one disadvantage of roasting food?

Roasted food may be too dry Signup and view all the answers

How does the process of roasting chickpeas typically occur?

In hot sand in a vessel Signup and view all the answers

What equipment is specifically mentioned as being used for roasting bread and meats?

Tandoor Signup and view all the answers

What should be avoided to preserve Vitamin B complex in foods?

Adding cooking soda Signup and view all the answers

How is Riboflavin, also known as Vitamin B2, affected by sunlight?

It is destroyed by ultraviolet rays Signup and view all the answers

Which of the following actions results in the loss of Vitamin C?

Cutting fruits and letting them sit exposed to air Signup and view all the answers

What primary action causes Vitamin C loss while cooking?

Throwing away the cooking water Signup and view all the answers

What should be avoided during the preparation of Vitamin C rich fruits and vegetables?

Cutting them into small pieces Signup and view all the answers

What is the primary benefit of combining foods from different groups?

It enhances the quality of nutrients without raising costs. Signup and view all the answers

Which of the following combinations is cited as an example of combining foods to improve protein quality?

Rice and pulses Signup and view all the answers

How do vegetables like spinach and carrots contribute to a meal?

They increase the vitamin and mineral content. Signup and view all the answers

Which food groups should ideally be combined to achieve better protein quality?

Cereals and pulses Signup and view all the answers

What is a simple technique for improving nutrition mentioned?

Combining food items from the same or different food groups. Signup and view all the answers

What is the primary outcome of the fermentation process in food?

It converts nutrients into simpler forms. Signup and view all the answers

Which nutrient is NOT typically produced during fermentation?

Calcium Signup and view all the answers

How does adding curd to maida influence the dough?

It initiates the fermentation process. Signup and view all the answers

What is an effect of fermentation on protein and carbohydrate in food items?

It breaks them down into smaller, digestible parts. Signup and view all the answers

Which of the following is an example of automatic fermentation?

Dhokla made from fermented batter. Signup and view all the answers

Study Notes

Pressure Cooking

Pressure cooking eliminates bacteria, ensuring food safety and hygiene.
Cooks food quickly, reducing cooking time to approximately one-third of boiling time, saving fuel.
Multiple foods can be cooked simultaneously using separators in the cooker.
Reduces loss of water-soluble vitamins by not requiring food immersion in water.

Disadvantages of Pressure Cooking

Overcooking can lead to loss of texture and possible burning of food.

Roasting

Involves cooking food directly on heat sources like hot tava, sand, or fire.
Commonly roasted foods include brinjals, potatoes, maize, chickpeas, nuts, papads, and meats.
Cooking method adds flavor and variety to meals but can lead to a dry texture, requiring sauces or chutneys.

Grilling

A slower cooking method, using indirect heat on an iron grid over glowing fire or electrical grill bars.
Retains nutrients, but care should be taken while washing, soaking, and cooking grains to preserve Vitamin B complex.

Nutrient Preservation in Cooking

Cooking soda can adversely affect Vitamin B complex in food, leading to nutrient loss.
Sun exposure destroys riboflavin (Vitamin B2) in milk; hence, milk should be kept away from sunlight.
Vitamin C is sensitive to heat and oxidation; cutting fruits and vegetables too fine or leaving them exposed leads to nutrient loss.
Prolonged cooking can deplete Vitamin C, especially when water is discarded post-cooking.

Combining Foods

Consuming a variety of foods is essential for complete nutrient intake; e.g., combining cereals with pulses enhances protein quality.
Popular combinations include khichadi, dhokla, and missi roti for improved nutrient profiles.
Mixing nuts, oil seeds, and vegetables with cereals boosts nutritional value without increasing costs.

Fermentation

Involves microorganisms altering food nutrients into simpler forms, enhancing digestibility.
Fermented foods include curd, bread, khaman, dhokla, and idli, which also synthesize new nutrients like Vitamin C and B complex.
Micro-organisms in fermentation improve nutrient quality and digestibility by breaking down proteins and carbohydrates.
Example: In bread-making, curd introduces microorganisms that cause fermentation, leading to dough expansion.

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Description

This quiz explores the benefits of pressure cooking, including its efficiency in cooking times and safety due to bacterial elimination. It highlights how pressure cooking preserves nutrients and reduces fuel consumption while allowing multiple foods to be cooked at once. Discover all the advantages that make pressure cooking a preferred method in many kitchens.