Chapter 4 Flashcards
To cook gently in a small amount of water or liquid which is hot vr not bubbling A. Blanch B. Boil C. Poach D. simmer
Poach
To partially cook by boiling A. Blanch / parboil B. Steam C. Poach D. Simmer
Blanch / parboil
To cook covered in a small amount of liquid, after first browning the item A. Roast B. Braise C. Poach D. Saute
Braise
The transfer of heat by the movement of steam, air or liquid A. Conduction B. Coagulation C. Convection D. Deregulation
Convection
The firming and shrinking of proteins due to exposure to heat A. Conduction B. Convection C. Caramelization D. Coagulation
Coagulation
To quickly in a small amount of fat over high heat A. Pan fry B. Deep fry C. Roast D. Saute
Saute
To cook submerged in hot fat A. Pan Fry B. Deep fry C. Sear D. Saute
Deep Fry
To cook by wrapping food in paper A. Ala carte B. Au jus C. Ala mode D. En Pappilote
En Pappilote
The browning of sugars due to heat A. Camelization B. Convection C. Gelatinization D. Infrared
Caramelization
To cook with radiant heat from above A. Grill B. Barbeque V. Broil D. Roast
Broil
The leaves of certain plants used for seasoning food A. Spices B. Extracts C. Cellulose D. Herbs
Herbs
The colored outer portion of citrus peel A. Zest B. Rind C. Pulp D. Membrane
Zest
To cook uncovered in a skillet of saute pan without added fat A. Pan broil B. Parboil C. Pan fry D. Pancake
Pan broil
To cook with dry heat created by the burning of hard wood or the hot coals A. Roast B. Smoke / Barbeque C. Broil D. Braise
Smoke / Barbeque
To cook large cuts of meat of poultry by surrounding them with hot, dry air A. Bake B. Broil C. Roast D. Braise
Roast
Two types of radiant energy used for cooking A. Molecular infusion and Microwave B. Solar Dutch Oven and Infrared C. Infrared and Direct Current D. Microwave and Infrared
Microwave and infrared
To cook in water if liquid that is bubbling gently A. Poach B. Blanch C. Simmer D. Boil
Simmer
The process by which starch granules absorb water and swell in size A. Caramelization B. Coagulation C. Gelatinization S. Convection
Gelatinization
The transfer of heat directly from one item to another item touching it, of form one part of an item to another A.Convection B. Conduction C. Caramelization D. Gelatinization
Conduction
Cooking methods in which heat is transferred to food by water, steam or other liquids A. Moist heat method B. Dry heat method C. Variable heat method D. Hot Fat Method
Moist heat method
The temperature at which fat begins to smoke and break down rapidly A. Smoke point B. Flash Point C. Cooking Point D. Point of no return
Smoke Point
To cook by direct contact with steam A. Boil B. Poach C. Simmer D. Steam
Steam
To swirl a liquid in a cooking pan to dissolve food particles on the bottom A. Simmer B. De-glaze C. Jus Lie D. Sachet garni
De-glaze
To enhance the natural flavor of food by adding small amounts of ingredients like salt A. Season B. Preserve C. Cure D. Zest
Season
To cook in a moderate amount of fat, uncovered, over moderate heat A. Saute B. Blanch C. Pan-fry D. Deep fry
Pan-fry
What important quality must a fat possess to be good for deep frying? A. Viscosity B. High smoke point C. Clarity D. Rich flavor
Pan-fry
What is the normal temperatures for deep frying? ( In Fahrenheit) A. 300--330 B. 375--400 C. 250--335 D. 350--375
350–375
How long do deep fried foods hold after being cooked? A. 15-20 min B. 30-40 min C. 3-5 min D. 1 min
3-5 min
What is the best method for holding deep fried foods? A. In a bain marie B. Under heat lamps C. In a 400 degree oven D. In the fry basket
In a bain marie
Why should fry baskets never be overloaded?
A. It lowers the temperature of the fat
B. You cook more food than you need
C. French fries may stick together
D. Trick Question. Fry baskets should be overloaded Yes or No?
It lowers the temperature of fat
Which of the following characteristics indicate high quality in deep fried foods? A. Crispy coating B. No flavor transfer C. Moist, steamy inside D. Heavy fat absorption E. Golden brown color F. none of the bove G. Four of the above
Four of the above
Crispy coating
No flavor transfer
Moist steamy inside
Golden brown color
How do you protect the fat in the deep fryer from Food particles?
Shake excess crumbs off before frying
How do you protect fat in the deep fryer from Detergent
Rinse the kettle thoroughly after cleaning
How do you protect fat in the deep fryer from Excess heat??
Turn the fryer down or off during slow times
How do you protect fat in the deep fryer from Salt?
Never salt foods over the fat
How do you protect fat in the deep fryer from water
Remove excess ice crystals and water from food
How do you protect fat in the deep fryer from Oxygen
Cover the fryer when not in use
True or False:
Microwave ovens cook the food from the inside out?
False
True or False:
Microwave ovens are never used in High end restaurants
False
True or False:
Microwave ovens do not penetrate aluminum foil
True
True or False:
Microwave ovens are primarily used for reheating single portions of cooked food
True
True or False:
Accurate timing is extremely important when using a microwave oven
True
True or False:
If you cook food in a microwave, it is not necessary to check the internal temp with a thermometer
False
A microwave with a rotating platform will heat more evenly than one with a stationary platform
True
