Chapter 4 - Food Preparation

Question 1

double broiler

Answer 1

two-part pan and lid designed to hold water in the bottom pan and the food in the top; its French name is bain-marie

Question 2

heat of solidification

Answer 2

heat given off when water is transformed into ice; 80 kilocalories per gram of water

Question 3

lukewarm

Answer 3

approximately body temperature; about 100 degrees F

Question 4

scalding

Answer 4

temperature used to loosen fruit skins; about 150 degrees F

Question 5

simmering

Answer 5

range of temperatures between 180 and 211 degrees F; bubbles form and rise, but rarely break the surface; more gentle heat treatment than boiling

Question 6

boiling

Answer 6

active agitation of liquid and transition of some liquid to the vapor state; occurs when vapor pressure just exceeds atmospheric pressure

Question 7

vapor pressure

Answer 7

pressure within a liquid for individual molecules to escape from the liquid; varies with the temperature of the liquid and with dissolved substances

Question 8

atmospheric pressure

Answer 8

pressure of the atmosphere pressing downward on the surface of the liquid; varies with elevation

Question 9

heat of vaporization

Answer 9

energy required to convert boiling water into steam; 540 kilocalories per gram of water

Question 10

colloidal dispersion

Answer 10

system containing protein or other molecules or particles between 1 and 100 millimicrons in size dispersed in a continuous phase, in this case in water

Question 11

coarse suspension

Answer 11

dispersion of particles larger than colloidal size mixed in water or other liquid

Question 12

freezing
refrigerator zone

Answer 12

32 degrees F or lower
32 - 40 degrees F

Question 13

lukewarm

Answer 13

100 degrees F

Question 14

scalding

Answer 14

150 degrees F

Question 15

simmering zone

Answer 15

180 - 211 degrees F

Question 16

boiling water

Answer 16

212 degrees F

Question 17

candy making zone

Answer 17

234 - 300 degrees F

Question 18

pressure canning

Answer 18

240 degrees F

Question 19

baking zone

Answer 19

300 - 425 degrees F

Question 20

deep-fat frying

Answer 20

375 degrees F

Question 21

conduction

Answer 21

transfer of heat from one molecule to the next

Question 22

convection

Answer 22

transfer of heat throughout a system by movement of currents of heated air, water, or other liquid

Question 23

radiation

Answer 23

transfer of energy directly from the source to the food being heated

Question 24

microwave oven

Answer 24

special type of oven that can heat food by sending waves of 915 or 2,450 MHz from a magnetron tube directly into foods, where water and/or fat molecules vibrate and heat foods

Question 25

magnetron tube

Answer 25

tube generating microwaves in a microwave oven

Question 26

microwave

Answer 26

form of electromagnetic energy