Lavora con le tabelle 9 Completa la tabella indicando per ciascun metodo di cottura la modalità di trasmissione del calore. Metodo di cottura Modalità di trasmissione di calore frittura per immersione [A] ...................................................................................................... frittura in padella [B] ...................................................................................................... bollitura [C] ...................................................................................................... grigliatura su brace [D] ...................................................................................................... grigliatura su piastra [E] ...................................................................................................... 10 Completa la tabella indicando gli effetti positivi e negativi della cottura degli alimenti. Effetti positivi Effettivi negativi ............................................................................................................. ............................................................................................................. ............................................................................................................. ............................................................................................................. ............................................................................................................. ............................................................................................................. 11 Completa la tabella con gli effetti del calore umido e secco sui glucidi. Tipo di glucide Calore umido Calore secco zuccheri semplici ......................................................................... ......................................................................... amido ......................................................................... ......................................................................... fibra ......................................................................... ......................................................................... pectine ......................................................................... ......................................................................... In English Choose the right words to complete the text, then answer the question. 12 Cooking is the science of using water | heat to prepare food for consumption | conservation. Frying is one of the quickest | slowest ways to cook food in water | fat, with temperatures typically reaching between 50-100 °C | 175-225 °C. There are several variations of frying as deep-frying, where the food is completely immersed in hot oil and pan-frying, where food is cooked in a frying oven | pan with oil. In A B C deep-frying the food: quickly reaches high temperatures is boiled in hot water is boiled in a cold intense air UDA 8 CAPITOLO 3. LA COTTURA DEGLI ALIMENTI ESERCIZI 109