Steaming | Introduction

1. Steaming is classified as a _______________ cooking method.

• a)  dry-heat
• b)  moist-heat
• c)  combination

2. In order to steam food, the basket that holds the food must be perforated.

• a)  True
• b)  False

3. Steaming is a low-fat cooking method.

• a)  True
• b)  False

4. Compared to submersion cooking methods, steaming ____________________ the water-soluble vitamins and nutrients within.

• a)  loses more of
• b)  maintains more of
• c)  does not affect

5. Foods that are steamed tend to maintain more their natural shape in comparison to foods that are boiled.

• a)  True
• b)  False

6. Steaming helps to retain moisture within food.

• a)  True
• b)  False