Exam 5: Food Preparation Basics

Heat is transferred by __________ in broiling, grilling, and microwaving.

In microwave cooking, heat is transferred by

Which of the following moist-heat cooking methods results in the largest bubble size and movement?

Not all fried foods are created in the same way. Explain the difference between stir-frying, pan-frying, and deep-frying, and give an example of one type of food or dish you would prepare using each method.

The single-stage (or quick-mix) method of mixing is most often used when making cakes.

Some meats are initially seared in which of the following dry-heat cooking methods?

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction.

Explain why certain culinary techniques are used in food preparation. Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product. Provide specific instructions for each technique. Provide the positive and negative nutritional aspects of each cooking method.

Amounts measuring less than __________ should be measured with measuring spoons.

Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

An herb is a

Darker, duller metal pans (including anodized and satin-finish) are ideal for

For the best outcome, when baking foods on a cookie sheet, the foods should be placed