Material for Cookware

Froggy Jumps

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About this activity

important for cookware: heat conductivity, weight, ease of handling and cleaning, safety and cost

Created by

EmJayMac

Philippines

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Material for Cookware


Froggy Jumps Material for CookwareOnline version important for cookware: heat conductivity, weight, ease of handling and cleaning, safety and cost by EmJayMac 1 Best heat conductor of any material used for cookware. Reacts upon contact with acid, imparting yellow tint and metallic taste of food. a Cooper b Aluminum c Cast Iron 2 Lightweight, second to copper in heat conductivity but reacts upon contact with acid imparting a metallic taste and dull gray tint to food. a Aluminum b Stainless steel c Enamelware 3 Poor heat conductor, can have attractive designs, chips and scorches easily and inexpensive good for display a Enamelware b Enameled Cast Iron c Earthenware, ceramic, and glass 4 Material of choice for professional cooking, poor conductor of heat, highly resistant to corrosion and rust a Stainless steel b Cast Iron c Teflon/tefal 5 Ideal for slow cooking methods like braising and baking. durable and resist warping, denting, and chipping. a Cast Iron b Enameled Cast Iron c Copper 6 Poor heat conductor, it requires seasoning prior to usage to protect it from rust. a Cast iron b Earthenware, ceramic and glass c Teflon/Tefal 7 Make use of PTFE (Polytetrafluoroethylene) to create a non-stick surface for a metal pan. a Teflon/tefal b Enamelware c Enameled Cast Iron 8 Easy to clean and allows cooking using a minimal amount of oil a Teflon/tefal b Aluminum c Cast iron 9 The coating wears off easily when overheated a Enameled Cast Iron b Teflon/tefal c Enamelware 10 Poor heat conductor but maintains heat well, ideal for long simmering and braising and has a meat tenderizing effect a Enamel Cast Iron b Cast Iron c Earthenware,ceramic, and glass 11 Maintenance-free, easy to clean, completely nonreactive a Enameled cast iron b Enamelware c Teflon/tefal 12 More expensive than natural cast iron and does not need to be seasoned a Stainless steel b Aluminum c Enameled cast iron

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Material for Cookware

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Froggy Jumps

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Froggy Jumps

Material for CookwareOnline version

by EmJayMac

Best heat conductor of any material used for cookware. Reacts upon contact with acid, imparting yellow tint and metallic taste of food.

Lightweight, second to copper in heat conductivity but reacts upon contact with acid imparting a metallic taste and dull gray tint to food.

Poor heat conductor, can have attractive designs, chips and scorches easily and inexpensive good for display

Material of choice for professional cooking, poor conductor of heat, highly resistant to corrosion and rust

Ideal for slow cooking methods like braising and baking. durable and resist warping, denting, and chipping.

Poor heat conductor, it requires seasoning prior to usage to protect it from rust.

Make use of PTFE (Polytetrafluoroethylene) to create a non-stick surface for a metal pan.

Easy to clean and allows cooking using a minimal amount of oil

The coating wears off easily when overheated

Poor heat conductor but maintains heat well, ideal for long simmering and braising and has a meat tenderizing effect

Maintenance-free, easy to clean, completely nonreactive

More expensive than natural cast iron and does not need to be seasoned