chapter 6: Basic Principles Of Cooking And Food Science

Question 1

cooking

Answer 1

the art or practice of preparing edible food by applying heat and/or combining select measured ingredients in an ordered process.

Question 2

caramelization

Answer 2

the browning of sugar caused by heat

Question 3

gelatinization

Answer 3

the process by which starch granules absorb water and swell in size

Question 4

fiber

Answer 4

a group of indigestible carbohydrates found in grains, fruits, and vegetables.

Question 5

denature

Answer 5

to change the structure of protein molecules by means of heat or chemicals

Question 6

coaglation

Answer 6

the process by which protein become firm, usually when heated

Question 7

maillard reaction

Answer 7

a complex chemical reaction that occurs when heated proteins react with carbohydrate molecules, resulting in browning and flavor changes.

Question 8

connective tissues

Answer 8

certain proteins in meat, poultry, and fish that contribute to toughness; some are broken down by heat and some are not.

Question 9

smoke point

Answer 9

the temperature at which fat begin to deteriorate rapidly and smoke when heated

Question 10

evaporation

Answer 10

the process by which water turns from a liquid to gas at any temperature

Question 11

emulsion

Answer 11

a uniform mixture of two unmixable substances-in the kitchen, usually liquids.

Question 12

temporary emulsion

Answer 12

an unstable emulsion whose components will eventually separate.

Question 13

conduction

Answer 13

the transfer of heat from one item to something touching it or to a cooler part of the first item.

Question 14

radiation

Answer 14

the transfer of energy by waves, such as infrared or light waves.

Question 15

infrared

Answer 15

a type of radiation used to cook food, such as when broiling.

Question 16

microwave

Answer 16

radiation generated in special ovens and used to cook or heat foods.

Question 17

dry-heat methods

Answer 17

cooking methods in which heat is conducted to foods without the use of moisture.

Question 18

moist-heat methods

Answer 18

cooking methods in which heat is conducted to foods by water or other liquids or by steam.

Question 19

roast

Answer 19

to cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire.

Question 20

bake

Answer 20

to cook foods by surrounding them with hot, dry air. similar to roast, but the term bake usually applies to breads, pastries, vegetables, and fish.

Question 21

barbecue

Answer 21

to cook with dry heat created by the burning of hardwood or by the hot coals of this wood.

Question 22

broil

Answer 22

to cook in water or other liquids that is bubbling rabidly, about 212F (100C) at sea level and at normal pressure.

Question 23

grilling

Answer 23

to cook on an open grid over a heat source.

Question 24

griddling

Answer 24

to cook on a flat, solid cooking surface. the surface itself.

Question 25

pan-broiling

Answer 25

to cook uncovered in a saute pan or skillet without fat.

Question 26

saute

Answer 26

to cook quickly in a small amount of fat.

Question 27

pan-fry

Answer 27

to cook in a moderate amount of fat in an uncovered pan.

Question 28

deep-fry

Answer 28

to cook submerged in hot fat.

Question 29

simmer

Answer 29

to cook in water or other liquid that is bubbling gently, 185-200F (85-93C).

Question 30

poach

Answer 30

to cook gently in water or other liquid that is hot but not actually bubbling, 160-180F (71-82C).

Question 31

steam

Answer 31

to cook by direct contact with steam.

Question 32

braise

Answer 32

to cook covered in a small amount of liquid, usually after preliminary browning. to cook (certain vegetable) slowly in a small amount of liquid without preliminary browning.

Question 33

stewing

Answer 33

cooking small pieces of meat by simmering or braising.

Question 34

sous vide

Answer 34

french for “under vacuum”; a technique for cooking vacuum-packed foods at precise temperature.

Question 35

molecular gastronomy

Answer 35

the study of the chemical and physical process that occur in cooking and the application of this science to food preparation. in general, range of techniques used by avant-grade chefs.

Question 36

flavor profile

Answer 36

the combination of flavors and aromas that make up the total taste impression of a dish.

Question 37

umami

Answer 37

known as the fifth taste, often described as the perception of meatiness.

Question 38

primary flavor

Answer 38

the basic flavor of a main ingredient of a dish; one of the components of a flavor profile.

Question 39

supporting flavor

Answer 39

flavors of seasoning and flavouring ingredients and other secondary ingredients of a dish; flavors that support and enhance the primary flavors.

Question 40

seasoning

Answer 40

enhancing the natural flavor of a food without significantly changing its flavor. any ingredient, such as salt, used for this purpose.

Question 41

flavoring

Answer 41

adding a new flavor to a food, therefore changing or modifying the original flavor.

Question 42

volatile

Answer 42

evaporating quickly when heated.

Question 43

condiment

Answer 43

any edible substance that can be added to a food to contribute flavouring.

Question 44

herbs

Answer 44

the leaves of certain plants, used in flavouring. these plants usually grow in temperate climates.

Question 45

spices

Answer 45

any part of a plant, other than the leaves, used in flavouring foods.