Basic Concepts of Cooking

Question 1

Provides the skills needed to manage a restaurant.

Answer 1

Food Service Management

Question 2

Preparing Food by using heat: involves manipulating the chemical properties of the ingredients.

Answer 2

Cooking

Question 3

Using dry heat or oven and precise measurement.

Answer 3

Baking

Question 4

The transfer of heat.

Answer 4

Cooking

Question 5

Too much heat transfer can cause what?

Answer 5

-Overcooking
-Dry and burnt food
-Loose flavor of food

Question 6

How does heat transfer to food?

Answer 6

-Conduction
-Convection
-Radiation

Question 7

Transfers through fire or a medium such as hot plate, a griddle or grill.

Answer 7

Conduction

Question 8

Transfers by hot air, water, and oil through steamer or convection oven.

Answer 8

Convection

Question 9

Transfers by infrared heat or microwave through a broiler or a microwave oven.

Answer 9

Radiation

Question 10

What are the two types of cooking methods?

Answer 10

-Dry heat method
-Moist Heat Method

Question 11

Give me ALL career opportunities in cookery.

Answer 11

-The Chef
-Resturant Manager
-Sales Coordinator
-Food Stylist
-Food Writer

Question 12

Cooking is conducted through moisture such as hot air, metal or radiation.

Answer 12

Dry Heat Method

Question 13

Pertains to cooking that uses water or steam.

Answer 13

Moist Heat Method