Exam 5: Food Preparation Basics

________ means cooking food above an intense heat source, while _______ refers to foods being slow-cooked, covered in a zesty sauce, over a long period.

All of the following flours should be sifted, except

When the size of egg is not specified by a recipe, you may assume it is a large egg.

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

The number one cause of kitchen fires is using frying oils to cook foods.

The surface of a liquid in a measuring cup should be read at the

The mixing technique creaming occurs when

Use the base of a knife blade to best cut small foods.

Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing. There are five rack positions in an oven. List what each rack might be used for.

Why is frying with fat considered a dry-heat cookery method?

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

Canned, frozen, cured, or pickled food items provide about 50% of all the sodium ingested in the United States.

Scalding water reaches a temperature of _______°F.

The direct transfer of heat from one substance to another that it is contacting is called

Herbs are derived from leaves, while spices are derived from other parts of the plant.

The volume of four large eggs is approximately _____ ounce(s).

Heating destroys microorganisms without changing the molecular structure of foods.

It is best to allow at least a __________ barrier of food between the blade and the fingers holding the food.