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Culinary Arts HTC > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q 
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
A

Poach

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2
Q 
To partially cook by boiling
A. Blanch / parboil
B. Steam
C. Poach
D. Simmer
A

Blanch / parboil

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3
Q 
To cook covered in a small amount of liquid, after first browning the item
A. Roast
B. Braise
C. Poach
D. Saute
A

Braise

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4
Q 
The transfer of heat by the movement of steam, air or liquid
A. Conduction
B. Coagulation
C. Convection
D. Deregulation
A

Convection

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5
Q 
The firming and shrinking of proteins due to exposure to heat
A. Conduction
B. Convection
C. Caramelization
D. Coagulation
A

Coagulation

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6
Q 
To quickly in a small amount of fat over high heat
A. Pan fry
B. Deep fry
C. Roast
D. Saute
A

Saute

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7
Q 
To cook submerged in hot fat
A. Pan Fry
B. Deep fry
C. Sear
D. Saute
A

Deep Fry

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8
Q 
To cook by wrapping food in paper
A. Ala carte
B. Au jus
C. Ala  mode
D. En Pappilote
A

En Pappilote

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9
Q 
The browning of sugars due to heat
A. Camelization
B. Convection
C. Gelatinization
D. Infrared
A

Caramelization

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10
Q 
To cook with radiant heat from above
A. Grill
B. Barbeque
V. Broil
D. Roast
A

Broil

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11
Q 
The leaves of certain plants used for seasoning food
A. Spices
B. Extracts
C. Cellulose
D. Herbs
A

Herbs

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12
Q 
The colored outer portion of citrus peel
A. Zest
B. Rind
C. Pulp
D. Membrane
A

Zest

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13
Q 
To cook uncovered in a skillet of saute pan without added fat
A. Pan broil
B. Parboil
C. Pan fry
D. Pancake
A

Pan broil

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14
Q 
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
A

Smoke / Barbeque

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15
Q 
To cook large cuts of meat of poultry by surrounding them with hot, dry air
A. Bake
B. Broil
C. Roast 
D. Braise
A

Roast

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16
Q 
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
A

Microwave and infrared

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17
Q 
To cook in water if liquid that is bubbling gently
A. Poach
B. Blanch
C. Simmer
D. Boil
A

Simmer

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18
Q 
The process by which starch granules absorb water and swell in size
A. Caramelization
B. Coagulation
C. Gelatinization
S. Convection
A

Gelatinization

19
Q 
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
A

Conduction

20
Q 
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
A

Moist heat method

21
Q 
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
A

Smoke Point

22
Q 
To cook by direct contact with steam
A. Boil
B. Poach
C. Simmer
D. Steam
A

Steam

23
Q 
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
A

De-glaze

24
Q 
To enhance the natural flavor of food by adding small amounts of ingredients like salt
A. Season
B. Preserve
C. Cure
D. Zest
A

Season

25
Q 
To cook in a moderate amount of fat, uncovered, over moderate heat
A. Saute
B. Blanch
C. Pan-fry
D. Deep fry
A

Pan-fry

26
Q 
What important quality must a fat possess to be good for deep frying?
A. Viscosity
B. High smoke point
C. Clarity
D. Rich flavor
A

Pan-fry

27
Q 
What is the normal temperatures for deep frying? ( In Fahrenheit)
A. 300--330
B. 375--400
C. 250--335
D. 350--375
A

350–375

28
Q 
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
A

3-5 min

29
Q 
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
A

In a bain marie

30
Q

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?

A

It lowers the temperature of fat

31
Q 
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
A

Four of the above

Crispy coating
No flavor transfer
Moist steamy inside
Golden brown color

32
Q

How do you protect the fat in the deep fryer from Food particles?

A

Shake excess crumbs off before frying

33
Q

How do you protect fat in the deep fryer from Detergent

A

Rinse the kettle thoroughly after cleaning

34
Q

How do you protect fat in the deep fryer from Excess heat??

A

Turn the fryer down or off during slow times

35
Q

How do you protect fat in the deep fryer from Salt?

A

Never salt foods over the fat

36
Q

How do you protect fat in the deep fryer from water

A

Remove excess ice crystals and water from food

37
Q

How do you protect fat in the deep fryer from Oxygen

A

Cover the fryer when not in use

38
Q

True or False:

Microwave ovens cook the food from the inside out?

A

False

39
Q

True or False:

Microwave ovens are never used in High end restaurants

A

False

40
Q

True or False:

Microwave ovens do not penetrate aluminum foil

A

True

41
Q

True or False:

Microwave ovens are primarily used for reheating single portions of cooked food

A

True

42
Q

True or False:

Accurate timing is extremely important when using a microwave oven

A

True

43
Q

True or False:

If you cook food in a microwave, it is not necessary to check the internal temp with a thermometer

A

False

44
Q

A microwave with a rotating platform will heat more evenly than one with a stationary platform

A

True

Culinary Arts HTC (10 decks)

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