Chapter 6 assessment questions

Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ____________is especially important.

Anaerobic bacteria

Question 9 - which of the following is the correct descending order for highest temp to lowest of the three methods to cook food in water or seasoned and flavored liquid

Boil - simmer - poach

Question 12 - which of,the following is a combination of both moist and dry heat cooking

Braising

Question 8 - dried beans cannot be successfully cooked in a microwave because they __________

Contain almost no water

Question 16 - when starches are heated dry, they break down into simpler compounds called___________

Dextrins

Question 18 - the ingredient in mayonnaise that makes it a permanent emulsion comes from the ____

Egg yolk

Question 1 - a cooks judgment is based on his or her

Experience, knowledge of basic cooking principles, understanding of the raw materials available, aka all of these

Question 31 - as proteins are heated, they coagulate. This means they become firmer and absorb moisture

False

Question 31 - mint, parsley, celery seed, and oregano are examples of herbs

False

Question 34 - in a microwave oven, the microwaves penetrate to the center of a large roast and cook the item rapidly

False

Question 37 - gelatinization is the process by which gelatin changes a liquid into a soft liquid

False

Question 40 - coagulation of egg protein stabilizes the emulsion in mayo

False

Question 43 - tamari is a special kind of Japanese vinegar

False

Question 47 - it is important to be able to distinguish the tastes of the spices in a finished dish

False

Question 49 - most dried spices should not be added until near the end of cooking

False

Question 50 - so that they can be easily removed, whole herbs and spices for flavoring a liquid are tied in a piece of cheese cloth called a zest

False

Question 55 - when you are. Cooking large items in a microwave oven, it is important to cook them until completely done without disturbing them

False

Question 33 - the transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.

False, it's conduction

Question 14 - some starch thickened liquids get thicker as they cool, until they form a soft gel. This process is called _____________

Gelation

Question 19 - vinegar is made from __________

Grain alcohol Wine Apple cider Aka All of these

Question 13 - which of the following sets of words completes this sentence correctly? To __________ means to cook with heat from __________

Grill, below

Question 17 - which of the following is a good rule to follow when making an emulsified salad dressing?

Have ingredients at room temp to form a better emulsion

Question 15 - which of the following terms is associated with broiling?

High heat from above

Question 28 - when water is already boiling, turning the heat higher will

Increase the speed of evaporation

Question 24 - which of the following combinations is incorrect

Marjoram - root

Question 6 - stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of ________ convection.

Mechanical

Question 7 - which of the following heating methods will fail to heat a material that has no moisture content?

Microwave

____________acts on the tastes buds rather than changing the actual flavor of the food to which it has been added

Msg

Question 11 - a blanched green bean is a bean that has been

Partially cooked

Question 10 - if a very delicate food is cooked in water or a seasoned or flavored liquid, it should be ___________ so that it does not fall apart.

Poached

Question 5 -heat can be transferred by

Radiation Convection Conduction Aka All of these

Question 23 - in order to assemble a sachet, you must have __________

String Cheesecloth Herbs and spices Aka All of these

Question 3 - which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when ___________ Browns, and gelatinization occurs when ____ absorbs water and swells

Sugar, starch

Question 27 - when a food is simmered in a saucepan, the pan should be uncovered when

The liquid must be reduced You are cooking green vegetables You must watch the food as it cooks Aka All of these

Question 26 - the Maillard reaction is the name given to what cooking reaction

The process that is responsible for the browning of the surface of meat when it is cooked

Question 4 - tying herbs and spices into a sachet is a useful technique because

The sachet can be removed when the desired flavors and aromas have been extracted

Question - 40 - a griddle cooks a lower temp than a grill or broiler

True

Question 32 - fruit and vegetable fiber becomes softer when cooked

True

Question 35 - over cooking is a common problem in microwave cooking because of the high energy levels

True

Question 38 - flour that has been browned in a dry pan has less thickening power than raw flour

True

Question 38 - the air in an oven transfers heat energy from the gas or electric element to the food being cooked by means of convection

True

Question 42 - after 6 months, dried herbs lose much of their flavor and should be replaced

True

Question 44 - wasabi is a type of Japanese horseradish

True

Question 45 - in a vinaigrette, the tiny droplets of vinegar that are mixed evenly in the oil are called the dispersed phase

True

Question 45 - sautéing requires high heat

True

Question 48 - only the colored part of lemon peel should be used for flavoring

True

Question 51 - prepared mustard is one of the few flavoring ingredients that can be added at the end of cooking

True

Question 52 - lemon juice is used as a seasoning for some sauces

True

Question 53 - white and black pepper are harvested from the same plant

True

Question 54 - in general, moist foods heat more quickly in a microwave oven than dry foods do

True

Question 56 - microwaves do not go through metal, such as aluminum foil.

True

Question 58 - a standard vinaigrette is an example of a temporary emulsion

True

Question 21 - although spices, herbs, and seasonings are important parts of a cooks job, it is crucial to remember that ____________

Your main ingredients are your main sources of flavor

Question 2 - adding an acid to meat during the cooking process

helps to dissolve some of its connective tissue

Question 29 - fish cooked sous vide would most likely be cooked at a temperature of __________

140

Question 25 - salted water freezes at ___________ compared with pure water

A lower temp

Question 20 - which of the following items would be least suitable for microwave cooking

A thin slice of rare steak