Deck 10: Principles of Cooking

Question 1

Stir-frying is another name for pan-frying.

Answer 1

False

Question 2

Which procedures should be followed when flambéing foods?

A) heat the alcohol or liquor in the bottle before adding it to the pan
B) tilt the pan away from the heat before adding the alcohol or liquor
C) tilt the pan away from the het before igniting the alcohol or liquor
D) all of the above

Answer 2

C

Question 3

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

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

Answer 3

C

Question 4

Which cooking method is best suited for cooking fish or tender cuts of meat and poultry?

A) Poêléing
B) steaming
C) braising
D) boiling

Question 5

Broiling uses radiant heat from an overhead source.

Question 6

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

Question 7

Foods cooked with moist-heat methods will caramelize.

Question 8

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

Question 9

The difference between stewing and braising is the amount of liquid used.

Question 10

Foods heat faster and more evenly when stirred.

Question 11

Which of the following does NOT reduce the boiling point of water?

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

Question 12

Which cooking method is also known as butter roasting?

A) poêléing
B) submersion poaching
C) sautéing
D) stir-frying

Question 13

Which of the following refers to the process of sugar breaking down in the presence of protein?

A) denaturing
B) gelatinization
C) Maillard reaction
D) evaporation

Question 14

Which statement is NOT true of fats?

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

Question 15

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

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

Question 16

Baking and roasting are the same cooking method.

Question 17

What is the temperature range for poaching?

A) 200°F-212°F
B) 160°F-185°F
C) 185°F-205°F
D) 145°F-160°F

Question 18

What is the boiling point of water?

A) 203°F
B) 220°F
C) 175°F
D) 212°F

Question 19

Poached items should first be browned to caramelize the surface.

Question 20

When steaming foods, buttered paper must be placed over the pan to trap the steam during cooking.

Question 21

What is a combination cooking method?

Question 22

Compare and contrast grilling and real barbecue.

Question 23

What type of cooking method is smoking?

Question 24

What happens to the boiling point of water at high altitudes?

Question 25

What is the term for the liquid used for shallow poaching?

Question 26

Which combination cooking method resemble both braising and poaching?

Question 27

What are two combination cooking methods?

Question 28

What do poaching and simmering have in common?

Question 29

What are three ways that cooking alters food?

Question 30

Why is microwaving not a preferred technique for cooking meats?

Question 31

Describe the effects of the Maillard reaction?

Question 32

What cooking method is similar to pot roasting?

Question 33

Which side of a piece of meat, poultry or fish should be placed on a grill first?

Question 34

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

Question 35

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

Question 36

Give two examples of foods coagulating.