Exam 9: Principles of Cooking

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

In cook-chill processing,foods must be cooled to 20°C in less than _____hours.

Many fried foods float as they cook.To help keep the foods submerged in the hot fat,the __________________________ method should be used.

Baking and roasting are the same cooking method.

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

The ovens that use a fan to circulate the air more quickly are known as:

Surrounding a large piece of meat with dry,hot air in a closed environment is called:

When egg white cooks it changes from liquid to solid;this is known as:

Foods cooked with moist-heat methods will caramelize.

It is not true that fats:

Deep-fat frying is a ________________ method that uses ______________ as a cooking medium.

A moist-heat cooking method using a temperature range of 85-96°C (185-205°F)is:

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

Describe two examples of foods coagulating.

In the cook-chill method,foods must spend less than ____ hours in the danger zone.

Broiling uses radiant heat from an overhead source.

Trays of cooked foods in the cook-chill system should not exceed a depth of:

Foods heat faster and more evenly when stirred.

Why is microwaving not a preferred technique for cooking meats?

Which one of the following does not reduce the boiling point of water?