Exam 10: Principles of Cooking

Broiling uses radiant heat from an overhead source.

Which combination cooking method resemble both braising and poaching?

Which statement is NOT true of fats?

What do poaching and simmering have in common?

Gelatinization occurs at different temperatures depending on the type of starch.

Why is microwaving not a preferred technique for cooking meats?

What is a combination cooking method?

Stir-frying is another name for pan-frying.

Foods heat faster and more evenly when stirred.

Which of the following refers to the process of sugar breaking down in the presence of protein?

The difference between stewing and braising is the amount of liquid used.

Which procedures should be followed when flambéing foods?

What is the temperature at which oils or fats begin to break down?

Which side of a piece of meat, poultry or fish should be placed on a grill first?

Baking and roasting are the same cooking method.

Heat, but not cold, can be transferred from one substance to another.