Ethnic Cuisine Mid-Term

A "chowder" is a soup that always contains seafood and tomato and its traditionally thickened with rice.

False.

Foods that are cooked by moist-hat methods will always caramelize nicely.

False.

The terms "gravy" and "sauce" are essentially interchangeable; one is just a home style term, while the other implies gourmet and chef prepared.

False.

The culinarian's term "battonet" refers to partially cooking food by any cooking method.

False. Batonnet refers to food cut into matchstick shapes of 1/4 inch X 1/4 inch X 2 inches.

Fresh Herbs are better than dried ones, but they can still be used interchangeably in the following recipies.

False. Fresh herbs and dried herbs cannot be used interchangeably.

It is important to begin all stocks with hot water and bring them rapidly to a rolling boil, thus keeping it out of the danger zone as much as possible and killing any bacteria that may be present.

False. It is important to start the stock in cold water. If the bones were covered with hot water, the impurities would coagulate more quickly and remain dispersed in the stock without rising to the top, making the stock cloudy.

The difference between a pot and a pan is that a pot has one handle and a pan has two.

False. Pots are large round vessel with straight sides and two loop handles, whereas a pans are large round vessels with one long handle and straight or sloped sides.

Sautéing is a moist heat cooking method that uses liquid such as stock, win, etc for moisture and tenderness.

False. Sautéing is a dry-heat cooking method that uses conduction to transfer heat from a hot sauté pan to food with the aid of a small amount of fat. Heat then penetrates the food through conduction.

Thyme leaves are a spice that is often used in French, Italian, and other Mediterranean cuisines.

False. The leaves from thyme are considered a herb not a spice.

The process of cooking sugars properly is know as caramelization; this occurs at 338 degrees F.

False. The process of cooking sugars is properly know as caramelization. Sucrose begins to brown at about 338 decrees. The naturally occurring sugars in other foods, such as maltose, lactose, and fructose, also caramelize, but at varying temperatures.

The proper proportions for making 1 pound of mirepoix are: 2 parts celery, one part carrot, and one part onion.

False. The proper proportions for mirepoix are: 2 parts onion, one part carrot, and one part celery.

Which of the following best describes convection?

d. the transfer of heat through a fluid in motion.

What is the typical acceptable temperature range for deep-frying foods?

350 F

In the USDA grading system for meats, the top three grades for beef, lamb, veal, and pork, are Prime, Choice, and Select; the lower grades vary depending on the meat.

?

When referring to meats, primal cuts are the basic cuts produced from each primal including the individual portions cute from a subprimal.

?

For culinarians, the term "cooking media" refers to a variety of sources of valuable information ranging from the food network to various magazines such as Saveur or Cook's Illustrated.

False. The term cooking media refers to the air, fat, water, or steam in which a food is cooked.

Liquid and dry ingredients can both be accurately measured with the same set of measuring cups.

False. Volume cannot be used for liquid and dry ingredients. It can only be used for liquid ingredients. However, weight refers to the mass or heaviness of a substance. It can be used to measure both liquid and dry ingredients.

Cooking foods in an enclosed charcoal grill like a weber Kettle would heat foods using?

a. all of the above

When heat is transferred in fats, they first melt, then smoke, then finally burn.

True,

A "chowder" is a soup that always contains potatoes and usually contains milk or cream.

True.

A slurry is a mixture of cornstarch or arrowroot with liquid; it is about the constancy of heavy cream.

True.

Foods heat faster and move more evenly when stirred.

True.

The French parse, "Monter au beurre," refers to the process of swirling whole cold butter into sauce just before service for thickening and flavor.

True.

The process of cooking proteins is properly know as coagulation; this occurs at a range of temperatures, but is complete by 160 degrees F.

True. Coagulation refers to the irreversible transformation of proteins from a liquid or semiliquid state to a solid state. The process of coagulation begin as proteins are heated to 140F. Most proteins complete coagulation at 160 to 185F.

Convection ovens use fans to circulate hot air and cook foods more quickly.

True. Convection refers to the transfer of heat through a fluid, which may be a liquid or gas. Mechanical convention relies on fans or stirring to circulate heat more quickly and evenly.

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

True. Gelatinization is the process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens, and clarifies slightly. Gelatinization occurs gradually over a range of temperatures (150F-212F)

Baking and roasting are essentially the same cooking method.

True. Roasting and baking are the process of surrounding a food with dry, heated air in a closed environment. Roasting applies to meat and poultry, whereas baking is used when referring to fish, fruits, vegetables, starches, breads, and pastry items.

Stir-frying is another name for sautéing; they are essentially the exact same cooking method. Stir-fry is typically done with Asian style foods and sautéing is used in western cushiness.

True. Stir-frying is a variation of sautéing. A wok is used instead of a sauté pan; the wok diffuse heat efficiently and facilitate tossing and stirring. When stir-frying, the heat is kept at a constant high temperature. Otherwise stir-frying procedures are the same as those outlined for sautéing.

A vegetable stock has no gelatin because it contain no animal products.

True. There is no gelatin due to the fact that no animal products are used in the cooking process.

Professional culinaries measure volume in which of the following units?

Volume is measured in cups, quarts, gallons, teaspoons, fluid ounces, bushels, and liters. c. fluid ounces

How many t equal 3 fluid ounces?

a. 18

Which of the following best describes stir-frying?

a. A dry heat cooking method that uses minimal fat, high heat, mall or thin foods, and usually has a sauce made as part of the cooking process.

Which of the following best describes a griddle?

a. Cooking equipment that has a heavy, polished, flat metal cooking surface is very versatile and used to make grilled cheese or other grilled sandwiches, cook hamburgers, hashed browns, and a wide variety of other foods.

Which of the following definitions best describes elastin which is also called silver skin?

a. also known as gristle; a tough, elastic, whitish connective tissue that helps give structure to an animal's body.

What is the acceptable temperature range for simmering foods?

b. 185 and 205

Which of the following best describes pan-frying?

b. A ry heat cooking method where foods are cooked at moderate temperatures, mostly by conduction with the aid of hot fat that should come not more than a fourth to a third of the way up the food.

Which of the following best describes collagen?

b. a protein found in nearly all cognitive tissue; it dissolves when cooked with moisture and is the principle source of gelatin.

Which of the following best describes gelatin?

c. a tasteless and odorless mixture of proteins extracted from boiling bones, connective tissue and other animal parts; when dissolved in hot liquid and then cooled it forms a jellylike substance used as a thickener and stabilizer.

Which of the following best describes conduction?

c. movement of heat through something or from onetime to another through direct contact.

The proper procedure for breading foods to be deep fried is:

d. 1. Food 2. Flour 3. Egg was or "goole" 4. bread crumbs 5. breaded food

Which of the following best describes stewing?

d. a combination cooking method where food is cut into chances or cubes and it is first browned in hot fat and then slowly cooked in a moist sauce.

Cooking foods by the sauté method would heat foods primarily using?

d. conduction

Which of the following best describes Classical Cuisine?

d. mostly associated with chef, August Escoffier, the cuisine began scientific cooking, dividing the kitchen into brigades or departments and utilizes "Mother" or base sauces for many of its dishes.

Which of the follow is part of the danger zone food handling guidelines?

d. move foods out of the danger zone as quickly as possible

Which of the following definitions best describes the cooks term "chiffonade"?

d. term used to describe very finely shredded leafy green vegetables

Which statement about measuring food ingredients by mass is not true?

e. all of the above Should talk about volume

How many fluid ounces are in one gallon?

e. none of the able 128 fluid ounces in a gallon

Which of the following best describes braising?

e. none of the above

Which of the following cooking methods can be accomplished in two distinct ways; "shallow" and "submersion."?

e. none of the above Poaching

What is the number 1 cause of food borne illness?

hands