Healthy Cooking Quiz

Question 1.

The higher the temperature and the longer meat is cooked, the more hetero-cycline amines are produced. They are…
a. Carcinogens
b. Tougheners
c. Flavor enhancers
d. Tenderizers

Question 2

Gourmet magazine executive chef Sarah Moulton recommends this for thickening soups and stews.

Question 3

Fresh produce is always healthier for you than frozen produce. True or false?

Question 4

The compounds in this fruit mitigate the inflammation and oxidative damage associated with age-related deficits in memory and motor functions.

Question 5

To concentrate the flavor and bring out the natural sugars of cut up vegetables, do this.

Question 6

Rub this on your hamburgers to reduce carcinogenic HCAs.

Question 7

A Columbia University study found that limiting the consumption of red meat and high-fat dairy products and cooking vegetables like broccoli and cauliflower in this oil reduced the risk of Alzheimers.

Question 8

Eating oily fish like salmon and sardines supplies your body with this, which in turn helps your body absorb calcium.

Question 9

Eggs, skinless poultry, and lean meat or fish provide the protein necessary to prevent muscle loss and promote fat burning. How many grams of protein should you consume per day?

Question 10

Heart disease is very rare among the Kuna people who live on islands off the coast of Panama. That’s probably because they drink a lot of this.

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