Cooking Methods Review

To cook a large cut of meat covered in a small amount of liquid, usually after a preliminary browning.

Braising

Which of the following is a combination of both moist and dry heat cooking?

Braising

T or F;Foods to be sautéed should be started in a cold pan.

False

Which of the following is not a moist heat method ?

Frying

What is a moist heat cooking method that uses liquid at a temperature of 160 - 180 degrees ?

Poaching

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?

Boil; simmer; poach

A moist heat cooking method that uses liquid at a temperature of 212 degrees is -

Boiling

When egg whites are heated and change from a clear liquid into a white solid, what is this an example of?

Coagulation

T or F; A pot roast is a large cut of meat cooked in a covered pan by the roasting method-

False

T or F; Fruits and vegetable fiber becomes tougher when cooked -

False

T or F; Frying is a moist heat cooking method.

False

T or F; Mint, parsley, celery seed, and oregano are examples of herbs.

False

T or F; Most dried spices should not be added until near the end of cooking

False

T or F; Naturally tender meat products are good candidates for roasting.

False

T or F; The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.

False

Adding an acid to meat during the cooking process _________

Helps dissolve some of its connective tissue

Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection

mechanical

A blanched green bean is a bean that has been ___________.

partially cooked

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

poached

When water is already boiling, turning the heat higher will-

raise the temperature of the boiling water

To sweat means to cook ____________-

slowly ;without browning ;in a small amount of fat

To cook by simmering or boiling until the quantity of liquid is decreased.

to reduce

When food is sauteed, it is important ___________.

to sear the food quickly ; not to overcrowd the pan ; to preheat the pan before sauteing

To cook foods by surrounding them with hot, dry air in an oven:

Baking

Where should raw poultry be placed in a cooler?

Bottom shelf

Which of the following sets of words completes this sentence correctly? To ___________ means to cook with heat from ___________.

Grill; below

A cook's judgement is based on his or her ____________.

experience ; knowledge of basic cooking principles ; understanding of the raw materials available

Heat can be transferred by-

radiation, convection, conduction

Which if these practices can help prevent cross-contamination?

using a designated cutting board when prepping raw meat

Conduction occurs when heat is transferred -

directly from one item to something touching it ; from one part of an item to an adjacent part of the same item

Which of the following terms is associated with broiling?

high heat from above

Which of the following characteristics of a fat should be considered when evaluating it for deep frying?

high smoke point ;aroma ;flavor

T Or F; As proteins are heated, they coagulate. This means they become firmer and absorb moisture.

True

T or F; A griddle cooks at a lower temperature than a grill or broiler-

True

T or F; If the fat in a deep fryer starts to smoke, it means that the fat is breaking down and may have to be discarded-

True

T or F; Salt, detergent, moisture, excessively low cooking temperatures, and exposure to air will shorten the life of frying fat.

True

T or F; Sautéing requires high heat-

True

T or F; Steam is a better conductor of heat than air is-

True

T or F; The air in an oven transfers heat energy from the gas or electric element to the food being cooked by means of convection.

True

When food is being braised, the preferred heat source is ______________.

in the oven, because more even heat means less chance of scorching

Most proteins complete coagulation at what temperature?

160-185 degrees

Deglazing takes place after ___________.

Sautéing

To cook quickly in a small amount of fat is:

Sautéing

A moist heat cooking method that uses liquid at a temperature between 185 - 200 degrees is-

Simmering

The temperature at which fat begins to break down is the-

Smoke Point

Which of the following is a moist heat cooking method? A sauteing B frying C steaming D roasting

Steaming

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

The mallard reaction is the name given to what cooking reaction ?

The process that is responsible for the browning of meat when it is cooked using a dry heat cooking method.

To cook partially and very briefly in boiling water or in hot fat.

blanch

To prevent food allergens from being transferred to food,

clean and sanitize utensils before use.