On Cooking Chapter 9: & cul 1 Chp 7 & 8

What is the allowable fat content of nonfat milk?

.5% or less

What is the correct order of the standard breading procedure?

flour, egg wash, crumbs

What has been removed in concentrated milks?

water

A marinade is rubbed on meat or poultry to add flavor and form a crust.

False

Cultured dairy products are too acidic to use in baking.

False

Foods cooked with moist-heat methods will caramelize.

False

Fresh bread makes the best bread crumbs.

False

Grade A butter is preferred over Grade AA butter because it has a superior quality, sweet flavor and aroma.

False

In order for it to melt properly, cheese should be added to sauces and soups then boiled.

False

Milk and cream can be frozen for up to three months.

False

Stir-frying is another name for pan-frying.

False

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

False

When using a balance scale, use a counterbalance to set the weight of the ingredient being measured.

False

Whole milk can be substituted for water in any recipe.

False

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

Mailard reaction

What is the best tool for measuring small quantities of ingredients?

measuring spoons

What is the process that all Grade A milk must go through to destroy pathogenic bacteria?

pasteurization

What type of milk requires refrigeration?

reduced-fat whole milk

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

salt

How does parcooking assist in food preparation?

soften firm foods,set colors,remove undesirable flavors

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

streaming

Which of the following is not an appropriate use of a meat marinade?

to use as a dipping sauce

Broiling uses radiant heat from an overhead source.

true

Yogurt contains as much milkfat as the milk it was made from.

true

What is the difference between clarified butter and ghee?

when making ghee, the milk solids remain with the fat, which is allowed to brown

Which of the following cheeses is not made from cow's milk

Chèvre

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

poêléing

Clarified butter will keep for extended periods in either the freezer or the refrigerator.

True

Dry milk powder does not need to be refrigerated until it is reconstituted.

True

Which of the following describes a measurement in terms of the number of items in a given package?

count

Which of the following milk products is not fermented

cream

Poached items should first be browned to caramelize the surface.

false

Sauteing is a dry-heat cooking method that uses stock for moisture and tenderness

false

Whipped butter can be substituted volume for volume with stick butter

false

Which statement is not true of fats?

fats evaporate

Baking and roasting are the same cooking method

True

Evaporated milk is a type of concentrated milk.

True

Foods can be blanched in boiling water, hot oil or fat.

True

Foods heat faster and more evenly when stirred.

True

Gelatinization occurs at different temperatures depending on the type of starch

True

Good mise en place considers not only cooking preparation but also food safety issues, such as time and temperature controls.

True

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

True

Margarine contains more emulsifiers and preservatives than pure butter.

True

Natural cheese contains cholesterol because it is an animal product.

True

Poultry, veal and pork generally require less marinating time than game, beef or lamb.

True

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

True

Roquefort cheese is made in France using only sheep's milk

True

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

True

The higher the moisture content in cheese, the more perishable it will be

True

The standard breading procedure is used to give fried foods a thick, crisp coating.

True

What is the temperature range for poaching?

160° F-185° F

What is the boiling point of water?

212° F

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

Swimming method

Which of the following would be most useful for measuring 2 pounds of flour?

a balance beam scale

What is the fat content of whipping cream?

at least 30%

What is the bundle of herbs and aromatics used for flavoring soups or stews called?

bouquet garni

What is the desired end product of clarifying butter?

butterfat