Exam 9: Principles of Cooking

Water is a better heat conductor than air is.

The length of time it takes fat to return to the desired cooking temperature is referred to as ____________ _____________.

Cooking food with waves of heat from an electric or ceramic element heated to a high temperature is known as:

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

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

Deep frying fat can be damaged by _______________,_________________,_______________, __________________________ and ____________________.

Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness.

Reheating foods for service in cook-chill systems requires that the food be heated to an internal temperature of ____________ and held at that temperature for ___________ minutes.

What are three ways that cooking alters food?

When heat is transferred through a fluid or a gas (air,water,or fat)it is referred to as:

What cooking method is similar to pot roasting?

According to research,what methodology will result in grilled meat that is juicier and more evenly cooked?

Deep-fat frying temperatures can reach as high as ______.

A solid muscle prepared using the cook-chill method should not exceed an overall thickness of:

What is a combination cooking method?

The most critical element in sous vide processing is _________________.

Stir-frying is a form of ___________.

Poached items should first be browned to caramelize the surface.

Which of the following is used when broiling?

The hot water bath for sous vide preparation should be maintained at: