Deck 9: Principles of Cooking

Question 1

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

A)2
B)4
C)6
D)8

Answer 1

C

Question 2

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

A)radiation
B)induction
C)conduction
D)convection

Answer 2

D

Question 3

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

A)60°C
B)70°C
C)85°C
D)95°C

Answer 3

D

Question 4

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

Question 5

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

A)roasting
B)barbecuing
C)baking
D)none of the above

Question 6

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

A)50 mm
B)60 mm
C)70 mm
D)75 mm

Question 7

When heat is transferred from one item to another through direct contact it is referred to as:

A)radiation
B)convection
C)induction
D)conduction

Question 8

The name of the cooking process that involves pasteurizing foods in vacuum sealed bags is:

A)cook-chill
B)sous vide
C)boil in a bag
D)pressure cooking

Question 9

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

A)poaching
B)boiling
C)braising
D)simmering

Question 10

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

A)50 mm
B)100 mm
C)150 mm
D)200 mm

Question 11

The temperature range for poaching is:

A)63-72ºC (145-160°F)
B)71-82ºC (160-180°F)
C)85-96ºC (185-205°F)
D)93-100ºC (200-212°F)

Question 12

It is not true that fats:

A)evaporate
B)melt
C)are smooth and greasy
D)do not dissolve in water

Question 13

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

A)grilling
B)deep-frying
C)sautéing
D)steaming

Question 14

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

A)swimming
B)basket
C)double-basket
D)floating

Question 15

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

A)caramelization
B)gelatinization
C)coagulation
D)radiation

Question 16

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

A)microwave cooking
B)infrared cooking
C)induction cooking
D)convection cooking

Question 17

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

A)conventional
B)microwave
C)convection
D)induction

Question 18

The gelatinization of starches occurs at:

A)90-110°C (194-230°F)
B)40-60°C (104-140°F)
C)50-70°C (122-158°F)
D)66-100°C (150-212°F)

Question 19

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

A)alcohol
B)higher altitude
C)more food
D)salt

Question 20

Which of the following is used when broiling?

A)specific woods
B)radiant heat from above
C)heat source from beneath
D)A and B

Question 21

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

Question 22

Stir-frying is another name for pan-frying.

Question 23

What is a combination cooking method?

Question 24

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

Question 25

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

Question 26

Foods cooked with moist-heat methods will caramelize.

Question 27

Stir-frying is a form of ___________.

Question 28

The most critical element in sous vide processing is _________________.

Question 29

What are two combination cooking methods?

Question 30

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?

Question 31

What do poaching and simmering have in common?

Question 32

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.

Question 33

Broiling uses radiant heat from an overhead source.

Question 34

Poached items should first be browned to caramelize the surface.

Question 35

Baking and roasting are the same cooking method.

Question 36

Water is a better heat conductor than air is.

Question 37

Describe two examples of foods coagulating.

Question 38

What cooking method is similar to pot roasting?

Question 39

Foods heat faster and more evenly when stirred.

Question 40

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

Question 41

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

Question 42

Why is microwaving not a preferred technique for cooking meats?

Question 43

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

Question 44

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

Question 45

Many fried foods float as they cook.To help keep the foods submerged in the hot fat,the __________________________ method should be used.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.

Question 46

What are three ways that cooking alters food?

Question 47

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

Question 48

________________,__________________,and preservatives are added to deep-fat frying compounds.

Question 49

Explain how the Maillard reactions function.

Question 50

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