Question 1

In microwave cooking, heat is transferred by
A) convection.
B) radiation.
C) induction.
D) conduction.

Accepted Answer

Microwave cooking heats food through radiation, specifically by using microwaves, a form of electromagnetic radiation, to cause water molecules in the food to vibrate, producing heat.

Question 2

In dry-heat preparation, heat is transferred by all of the following ways, except
A) air.
B) radiation.
C) fat.
D) metal.
E) steam.

Accepted Answer

In dry-heat cooking methods, heat is transferred without the use of moisture. Steam, however, is a form of wet heat because it involves the use of water vapor in the cooking process, making it the exception among the options provided.

Question 3

The volume of four large eggs is approximately _____ ounce(s).
A) 7
B) 2
C) 3
D) 4

Accepted Answer

The volume of one large egg is approximately 1.75 ounces, so four large eggs would have a volume of approximately 7 ounces.

Question 4

Heat is transferred by __________ in broiling, grilling, and microwaving.
A) induction
B) radiation
C) convection
D) microwaving

Accepted Answer

Radiation is the method of heat transfer in broiling and grilling, where heat is transferred through electromagnetic waves. Microwaving also uses electromagnetic radiation to heat food.

Question 5

The surface of a liquid in a measuring cup should be read at the
A) marked line on the cup.
B) next highest marked line because of wicking.
C) meniscus, or curved line (arc) seen in the cup.
D) maximus, a perceived or estimated line on the cup.

Accepted Answer

The correct way to read the volume of a liquid in a measuring cup or any volumetric glassware is at the bottom of the meniscus, which is the curved surface of the liquid. This ensures accuracy in measurement.

Question 6

The direct transfer of heat from one substance to another that it is contacting is called
A) conduction.
B) convection.
C) radiation.
D) induction.

Accepted Answer

Conduction is the process of heat transfer through direct contact between materials. Heat moves from the hotter object to the cooler one until they are both at the same temperature.

Question 7

For the best outcome, when baking foods on a cookie sheet, the foods should be placed
A) in the middle of the top oven rack.
B) in the middle of the center oven rack.
C) at the front on the bottom oven rack.
D) at the back of any oven rack.

Accepted Answer

Placing food in the middle of the center oven rack ensures even heat distribution and proper air circulation around the food, leading to more uniform baking.

Question 8

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.
A) boiled
B) scalded
C) simmered
D) steamed

Accepted Answer

Steaming is the best method for cooking vegetables as it helps to retain their texture, color, taste, and nutrients better than boiling, scalding, or simmering, which can lead to nutrient loss and changes in texture and color.

Question 9

Which of the following moist-heat cooking methods results in the largest bubble size and movement?
A) poaching
B) simmering
C) boiling
D) deep-fat frying

Accepted Answer

Boiling results in the largest bubble size and movement because it involves heating a liquid until it reaches its boiling point, where it then produces large, vigorous bubbles as it turns to vapor.

Question 10

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?
A) boiling
B) poaching
C) simmering
D) pressure steaming
E) scalding

Accepted Answer

Simmering is characterized by gently rising bubbles that barely break the surface, indicating a temperature just below boiling. This method is often used for slow cooking to infuse flavors without the harshness of boiling.

Question 11

Some meats are initially seared in which of the following dry-heat cooking methods?
A) roasting
B) broiling
C) grilling
D) barbequing
E) frying

Accepted Answer

Searing is often done in roasting to brown the surface of the meat before cooking it at a lower temperature.

Question 12

________ means cooking food above an intense heat source, while _______ refers to foods being slow-cooked, covered in a zesty sauce, over a long period.
A) Grilling; braising
B) Grilling; barbequing
C) Baking; barbequing
D) Baking; braising
E) Grilling; roasting
F) Roasting; grilling

Accepted Answer

Grilling involves cooking food quickly over high heat, while barbequing is a slower process that involves cooking food at a lower temperature for a longer period, often with a sauce.

Question 13

Scalding water reaches a temperature of _______°F.
A) 150
B) 211
C) 212
D) 140

Accepted Answer

The answer of Scalding water reaches a temperature of _______°F.
A)...

Question 14

Select the most frequently used knife in the kitchen from the following list.
A) butcher
B) cleaver
C) paring
D) serrated
E) chef's or French

Accepted Answer

The chef's or French knife is the most frequently used knife in the kitchen due to its versatility in handling a wide range of tasks, from chopping and slicing to mincing.

Question 15

It is best to allow at least a __________ barrier of food between the blade and the fingers holding the food.
A) 2-inch
B) ½-inch
C) ¼-inch
D) 1-inch

Accepted Answer

A ½-inch barrier of food between the blade and the fingers is recommended for safety while cutting, providing enough space to protect fingers from accidental cuts.

Question 16

Darker, duller metal pans (including anodized and satin-finish) are ideal for
A) pie crusts or bread baking.
B) meats and poultry.
C) cookies and cakes.
D) All of these are correct.

Accepted Answer

Darker, duller metal pans absorb heat more efficiently, making them ideal for baking pie crusts or bread, which benefit from a well-browned, crisp exterior.

Question 17

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.
A) color
B) flavor compounds
C) vitamins and minerals
D) All of these are correct.

Accepted Answer

Moist-heat cookery methods, such as boiling or simmering, can cause the leaching of color, flavor compounds, and vitamins and minerals into the cooking liquid, potentially reducing the nutritional value and appeal of the food.

Question 18

Amounts measuring less than __________ should be measured with measuring spoons.
A) ¼ cup
B) ½ cup
C) ⅓ cup
D) ⅕ cup

Accepted Answer

Amounts measuring less than ¼ cup should be measured with measuring spoons for accuracy, as they are too small for standard cup measures to be precise.

Question 19

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.
A) dice
B) julienne
C) mince
D) shred
E) slice

Accepted Answer

To julienne a food means to cut it into thin, stick-like shapes, typically used for vegetables in various culinary preparations.

Question 20

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.
A) 2
B) 3
C) 5
D) 1

Accepted Answer

Leaving at least 2 inches between pans and between the pans and oven walls ensures adequate air circulation and even browning during baking.

Quiz 5: Food Preparation Basics

In microwave cooking, heat is transferred by

In dry-heat preparation, heat is transferred by all of the following ways, except

The volume of four large eggs is approximately _____ ounce(s) .

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

The surface of a liquid in a measuring cup should be read at the

The direct transfer of heat from one substance to another that it is contacting is called

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

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

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

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

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

__ means cooking food above an intense heat source, while _ refers to foods being slow-cooked, covered in a zesty sauce, over a long period.

Scalding water reaches a temperature of _______°F.

Select the most frequently used knife in the kitchen from the following list.

It is best to allow at least a __________ barrier of food between the blade and the fingers holding the food.

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

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

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

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

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.