Question 1

What are three ways that cooking alters food?

Accepted Answer

answers will vary, for example grilling uses a heat source such as gas, charcoal or wood-burning below the cooking surface; heat is transferred to the food through infrared radiant heat and conduction between the food and the grill rack; in traditional barbecue, large, usually tough, cuts of meat are cooked by natural convection in a semi-enclosed oven (called a pit) with the smoke from a hardwood fire at low temperatures, generally below 225°F; true barbecue is a slow process, requiring many hours of low temperature heat and smoke to tenderize tough cuts or whole carcasses.

Question 2

Compare and contrast grilling and real barbecue.

Accepted Answer

answers will vary, for example, food's molecular structure, its texture and its flavor

Question 3

What are two combination cooking methods?

Accepted Answer

braising and stewing

Question 4

Which of the following is NOT a dry-heat cooking method?

Accepted Answer

A)  steaming 
B)  grilling 
C)  deep-frying 
D)  sautéing 
A)  steaming 
B)  grilling 
C)  deep-frying 
D)  sautéing

Question 5

Poached items should first be browned to caramelize the surface.

Accepted Answer

A) True 
 B)False

Question 6

What is the term for the liquid used for shallow poaching?

Accepted Answer

The answer of What is the term for the liquid...

Question 7

Which cooking method is best suited for cooking fish or tender cuts of meat and poultry?

Accepted Answer

A)  Poêléing 
B)  steaming 
C)  braising 
D)  boiling 
A)  Poêléing 
B)  steaming 
C)  braising 
D)  boiling

Question 8

What is the boiling point of water?

Accepted Answer

A)  203°F 
B)  220°F 
C)  175°F 
D)  212°F 
A)  203°F 
B)  220°F 
C)  175°F 
D)  212°F

Question 9

What cooking method is similar to pot roasting?

Accepted Answer

The answer of What cooking method is similar to pot...

Question 10

Which of the following does NOT reduce the boiling point of water?

Accepted Answer

A)  higher altitude 
B)  salt 
C)  alcohol 
D)  more food 
A)  higher altitude 
B)  salt 
C)  alcohol 
D)  more food

Question 11

Give two examples of foods coagulating.

Accepted Answer

answers will vary, f

Question 12

What is the term for the tendency of warm liquids or gases to rise while cooler ones fall, causing natural circulation of heat?

Accepted Answer

The answer of What is the term for the tendency...

Question 13

What is the temperature range for poaching?

Accepted Answer

A)  200°F-212°F 
B)  160°F-185°F 
C)  185°F-205°F 
D)  145°F-160°F 
A)  200°F-212°F 
B)  160°F-185°F 
C)  185°F-205°F 
D)  145°F-160°F

Question 14

Describe the effects of the Maillard reaction?

Accepted Answer

proteins darken or b

Question 15

What type of cooking method is smoking?

Accepted Answer

The answer of What type of cooking method is smoking?...

Question 16

What happens to the boiling point of water at high altitudes?

Accepted Answer

as altitudes increas

Question 17

Foods cooked with moist-heat methods will caramelize.

Accepted Answer

A) True 
 B)False

Question 18

When steaming foods, buttered paper must be placed over the pan to trap the steam during cooking.

Accepted Answer

A) True 
 B)False

Question 19

Which frying method would be best for battered foods that tend to stick together?

Accepted Answer

A)  floating method 
B)  double-basket method 
C)  swimming method 
D)  basket method 
A)  floating method 
B)  double-basket method 
C)  swimming method 
D)  basket method

Question 20

Which cooking method is also known as butter roasting?

Accepted Answer

A)  poêléing 
B)  submersion poaching 
C)  sautéing 
D)  stir-frying 
A)  poêléing 
B)  submersion poaching 
C)  sautéing 
D)  stir-frying

Exam 10: Principles of Cooking

What are three ways that cooking alters food?

Compare and contrast grilling and real barbecue.

What are two combination cooking methods?

Which of the following is NOT a dry-heat cooking method?

Poached items should first be browned to caramelize the surface.

What is the term for the liquid used for shallow poaching?

Which cooking method is best suited for cooking fish or tender cuts of meat and poultry?

What is the boiling point of water?

What cooking method is similar to pot roasting?

Which of the following does NOT reduce the boiling point of water?

Give two examples of foods coagulating.

What is the term for the tendency of warm liquids or gases to rise while cooler ones fall, causing natural circulation of heat?

What is the temperature range for poaching?

Describe the effects of the Maillard reaction?

What type of cooking method is smoking?

What happens to the boiling point of water at high altitudes?

Foods cooked with moist-heat methods will caramelize.

When steaming foods, buttered paper must be placed over the pan to trap the steam during cooking.

Which frying method would be best for battered foods that tend to stick together?

Which cooking method is also known as butter roasting?

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