Rouxbe Unit 5

When cooking, the temperature that benefits a pot roast most is: a) 200º F (95º C). b) 375º F (190º C). c) 450º F (230º C).

200º F (95º C). Explanation: 200º F (95º C) is ideal for cooking pot roasts, as the low and slow cooking keeps the meat moist and maintains the reddish color (while being fully cooked through).

When blanching vegetables, which moist-heat submersion method would be most suitable?

Boiling

When blanching vegetables, which moist-heat submersion method would be most suitable? a) Simmering. b) Poaching. c) Boiling.

Boiling. Explanation: Boiling is best suited for blanching vegetables because it cooks them quickly, while not affecting the color.

Bouquet garni is added to a dish to: a) add additional flavor. b) personalize a dish. c) both of the above.

Both

Which of the following foods are not ideal cooked in a pressure cooker? a) braising cuts of meat b) stock c) premium steaks d) soup e) both c & d

Both C & D

It is best to check foods as often as possible during steaming. T OR F

False Explanation: Avoid lifting the lid often during steaming. This will cause the heat to escape and will interrupt the cooking process. The more steam is allowed to escape, the longer the cooking time will be.

When steaming, foods should be highly seasoned in order to experience the best results. T OR F

False Explanation: Hints of flavor can be added to many ingredients prior to steaming. Marinades, aromatics and herbs will add layers of flavor to many foods. The flavors of the ingredients should complement each other and the food itself. Just keep in mind that it's best to only use a few of these ingredients so you do not overpower the flavor of the food.

When choosing a cut of meat for combination cooking, it is best to choose a cut that contains little fat and connective tissue.

False Explanation: Lean cuts of meat which lack fat and connective tissue will not provide flavor and moisture during the long, slow cooking process.

Poaching, simmering, and boiling are ______ cooking methods.

Moist heat

Which of the following moist-heat cooking method is not a submersion method? a) Simmering. b) Boiling. c) Steaming. d) Poaching.

Steaming. Explanation: Moist-heat submersion methods include poaching, simmering and boiling. Steaming is another form of moist heat cooking which is not considered a submersion cooking method.

What meat cut qualities would be the best for pot roasting?

Tough, coarse meats which contain plenty of fat, connective tissue and marbling are the best for pot roasting.

The main difference between poaching, simmering and boiling is the temperature of the liquid. T OR F

True Explanation: Although there are other key visual indicators, the main differentiator between the three moist-heat cooking methods is the temperature of the liquid.

Combination cooking uses both dry- and moist-heat cooking methods.

True Explanation: Combination cooking involves browning the main ingredients, using dry-heat cooking, and cooking them through in a liquid, using moist-heat cooking.

Dried beans and long-cooking grains can be cooked in a pressure cooker. T OR F

True Explanation: Cooking hard foods such as dried beans, lentils and legumes, and large long-cooking grains such as wheat berries and brown rice, in a pressure cooker is ideal.

When combination cooking, the more connective tissue meat has, the more body the sauce will have. T OR F

True Explanation: During the long cooking process, the connective tissue melts into gelatin and contributes to the body and texture of the final sauce.

In combination cooking, the mirepoix can be cut any size. T OR F

True Explanation: In combination cooking, the mirepoix can be chunky or cut very fine. Keep in mind, however, that due to the long cooking time, the finer the mirepoix is, the more it will disintegrate into the final sauce.

Poaching will result in increased moisture retention and absorption of flavors in proteins. T OR F

True Explanation: In general, when cooking proteins, there is less moisture loss when poaching as opposed to simmering and boiling. During the cooking process, the flavors are absorbed by the protein.

Foods that are prepared for steaming should be relatively the same size. T OR F

True Explanation: No matter what type of food you are steaming, the food should be relatively the same size so that it cooks evenly.

Before steaming, the cooking liquid must be brought to a simmer or boil before the food is placed over top.

True Explanation: To ensure even cooking, the ingredients should not be placed over the steaming liquid until it is at a simmer or boil temperature.

Liners, such as parchment paper, leaves or foil, that are placed into steaming baskets must be perforated. T OR F

True Explanation: When using the steaming method for cooking, steam must be able to enter the basket rather freely in order to evenly cook the food. Make sure to poke several holes or make some slits in the liner to allow the steam to circulate and reach the food.

Pot roasts should be turned at least 3 or 4 times during cooking.

True Explanation: Pot roasts should be turned at least 3 or 4 times during cooking to ensure any exposed meat has a chance to cook in the flavorful liquid.

Foods that are steamed tend to maintain more their natural shape in comparison to foods that are boiled. T OR F

True Explanation: Steaming prevents ingredients from getting bumped around or agitated in turbulent water. Steaming helps ingredients to keep their natural shape.

Steaming helps to retain moisture within food. T OR F

True Explanation: Unlike dry heat cooking methods, which cause moisture to evaporate from food during cooking, steaming, which is a moist-heat cooking method helps to retain moisture within food.

A downfall of using a pressure cooker instead of conventional cooking is: a) you can't skim a liquid once you begin the cooking and the lid is secured b) it can be used safely with only a few items such as braising or stewing meat c) because it cooks with steam, vegetables will not turn out as flavorful and the nutrients will be lost d) both a & c e) both a & b

a) you can't skim a liquid once you begin the cooking and the lid is secured Explanation: You can start cooking without out the lid to skim the liquid. Then place the lid on to finish the cooking.

Poaching is ideal for cooking: a) pasta, fish and chicken. b) vegetables, eggs and chicken. c) chicken, eggs and fish. d) stocks, chicken and soups.

chicken, eggs and fish. Explanation: Poaching is a gentle moist-heat cooking method that is ideal for fish, delicate foods and lean meats. The slow and gentle cooking process allows foods to retain moisture and absorb flavors.

Pot roasting is classified as a ___________ cooking method.

combination Explanation: Pot roasting is classified as a combination cooking method as it unusually involves both dry- and moist-heat cooking.

Stewing is a ________ cooking method.

combination Explanation: Stewing is a combination cooking method as it generally involves both dry and moist heat.

When pot roasting, the amount of cooking liquid used should: a) rise about half way up the ingredients. b) cover the ingredients completely. c) cover the ingredients completely plus an inch.

rise about half way up the ingredients. Explanation: When pot roasting, the liquid should cover the ingredients by about half. This is to create an appropriate amount of flavorful sauce at the end of cooking.

You should remove the lid from the pressure cooker immediately after the food has cooked to prevent carryover cooking. T OR F

false Explanation: Do not attempt to remove the lid until the internal pressure completely subsides as this may cause very hot liquids to splatter.

When replenishing a steaming pot with liquid, it is best if the liquid is...

hot. Explanation: When replenishing a steaming pot with liquid, it is best if the liquid is hot. Adding cold liquid will slow the steaming process down, as it will take that much longer for the liquid to heat up and begin to create steam. If there are too many fluctuations in temperature, the food will spend an unnecessary amount of time in the steaming basket.

Pot roasting usually uses _______ pieces of meat.

large Explanation: Pot roasting generally uses large pieces of meat.

Compared to submersion cooking methods, steaming ____________________ the water-soluble vitamins and nutrients within.

maintains more of Explanation: Submersion cooking methods, such as poaching, simmering and boiling, tend to soften the ingredient's surface releasing many of the precious nutrients and flavorful compounds into the cooking liquid. With steaming, however, the food never comes into direct contact with the liquid, so its nutrients, color and pure flavors are kept within the food and are not able to leach into the water.

When pot roasting, you will generally need about _____ cup(s) of liquid for every pound of meat.

one

Boiling is best used for cooking: a) tough cuts of meat. b) pasta. c) fish. d) fruit.

pasta. Explanation: Boiling is generally suitable when cooking drier, starchier ingredients such as pasta, some grains and rice. Rapidly boiling water is used to keep the ingredients moving so they don't have a chance to stick together.

For the best browning, stew meat must be ______________. a) cut into even-sized pieces. b) patted dry. c) seared in a non-stick pan.

patted dry. Explanation: To ensure the best browning, meat must be patted dry before searing.

When steaming, the safest practice is to: a) place the basket over the simmering liquid and fill the basket with the food. b) place the food into the basket and then place the basket over the simmering liquid.

place the food into the basket and then place the basket over the simmering liquid. Explanation: When steaming, the safest practice is to first place the food into the basket and then place the basket over the simmering liquid. To prevent burns, do not place the basket over the simmering liquid and then add the food.

If steaming a variety of ingredients, what is the best way to stack the following ingredients from bottom to top? a) kale / potatoes / chicken breast b) potatoes / chicken breast / kale c) chicken breast / kale / potatoes

potatoes / chicken breast / kale Explanation: To even out the cooking time, the firmest or longest cooking ingredients should be placed on the bottom of the steamer. Softer ingredients, which have shorter cooking times, should be stacked near the top or placed at the top of the steamer near the end of the cooking process.

When browning the meat for a stew, the most important thing to do is: a) brown all sides of the meat. b) prevent the sucs from burning and becoming bitter. c) brown the meat in the same pot you cook the stew in.

prevent the sucs from burning and becoming bitter. Explanation: Burnt sucs will add bitter flavor to your dish and should be discarded. While browning the meat for a stew, it is important to take care and prevent the sucs from burning, by controlling the heat.

While cooking a stew, the pot __________ be covered.

should Explanation: Stews should be covered during cooking to prevent the liquid from evaporating during the long, slow cooking process.

Connective tissue, in the form of ________, should be removed prior to combination cooking. a) bone b) collagen c) silver skin d) fat

silver skin Explanation: The tough, thick silver skin on meat should be removed prior to cooking, as it will not break down during the cooking process.

Braised dishes benefit most from ______ cooking at ______ temperatures. a) slow / low b) fast / high

slow / low Explanation: The slow cooking and low temperature allows the meat to tenderize and gives the flavors in the dish time to meld together.

A shellfish stock prepared in a pressure cooker can be more flavorful than a stock cooked conventionally. T OR F

true Explanation: As an example, lobster stock made in a pressure cooker will have much more flavor than one made in an open pot as the heat and pressure simply extracts more flavor from the hard shells. Because the lid is tightly sealed, the aromatics are retained inside the cooking vessel instead of dispersing in the air.