COOKING METHODS

Question 1

why cook food?

Answer 1

1. kill bacteria
2. easier to digest
3. changes taste, aroma, and appearance of food

Question 2

food is made up of

Answer 2

1. water
2. fat
3. protein
4. nutrients
5. carbohydrates (sugars & starches)

Question 3

what happens to water in food when cooked

Answer 3

evaporate

Question 4

what happens to fat in food when cooked

Answer 4

melt

Question 5

what happens to protein in food when cooked

Answer 5

coagulate or become firm

Question 6

what happens to nutrients in food when cooked

Answer 6

destroyed

Question 7

what happens to sugar in food when cooked

Answer 7

caramelize

Question 8

what happens to starches in food when cooked

Answer 8

gelatinize

Question 9

3 types of heat transfer

Answer 9

1. convection
2. conduction
3. radiation

Question 10

heat travels through water, steam, air or fat

Answer 10

convection

Question 11

something hot directly touches the food

Answer 11

conduction

Question 12

heat radiates from a heat source to the food

Answer 12

radiation

Question 13

3 classification of cooking methods

Answer 13

1. dry heat
2. moist heat
3. combination

Question 14

cooking method with no added moisture or minimal oil

Answer 14

dry heat

Question 15

cooking techniques under dry heat

Answer 15

broil, grill, roast, bake
pan fry & saute (with fat)
pan broil & griddle (no fat)

Question 16

cooking method involve with the addition of water

Answer 16

moist heat

Question 17

to cook in rapidly bubbling water

Answer 17

boiling

Question 18

cook food in gently bubbling water

Answer 18

simmering

Question 19

cut food into bite sized,brown it then cook it covered with moisture added

Answer 19

stewing

Question 20

brown food then cook it covered with moisture added; larger pcs of meat

Answer 20

braising

Question 21

why braising should be covered

Answer 21

to keep moisture in

Question 22

cook food in hot water but not bubbling; for tender delicate foods

Answer 22

poaching

Question 23

cook food by exposing to steam

Answer 23

steaming

Question 24

cooking by placing in a measured distance below direct dry heat

Answer 24

broiling

Question 25

toss quickly in a pan with little fat and fairly high heat

Answer 25

saute

Question 26

cook something in a pan with no added fat

Answer 26

pan broil

Question 27

cook on a flat, hot surface

Answer 27

griddle

Question 28

Cooking first in dry heat then with liquid or steam

Answer 28

combination method

Question 29

why use combination method

Answer 29

used to tenderize tough cuts of meat

Question 30

Use of infrared rangers, broilers, and ovens such as microwave

Answer 30

Electromagnetic energy

Question 31

means to simmer a liquid so some of it evaporates. This concentrates the flavors.

Answer 31

reduce

Question 32

partly cook food

Answer 32

parcook

Question 33

partly cook by boiling

Answer 33

parboil

Question 34

partly cook by baking

Answer 34

parbake

Question 35

to partly cook by boiling or steaming.

Answer 35

blanch

Question 36

means to add a shine to the food.

Answer 36

glaze

Question 37

means to swirl a liquid in a pan to dissolve cooked particles of food.

Answer 37

deglaze

Question 38

means to cook in fat over low heat.

Answer 38

sweat

Question 39

means to brown the surface of a food quickly, usually by

Answer 39

sear

Question 40

means to enhance the natural flavors.

Answer 40

season

Question 41

means to add a new taste to food.

Answer 41

flavor