Extra 1

Question 1

Explain why conduction is considered a fairly slow method of heat transfer

Answer 1

It is the movement of heat through a substance by the collision of molecules the slower molecules gain more thermal energy and collide with molecules in cooler objects. This process continues until he energy from warm objects spread to cool object

Question 2

Which two types of cookware will not work for induction cooking why

Answer 2

Aluminum and copper because they have no magnetic energy

Question 3

Explain the difference between natural and mechanical convection

Answer 3

Natural: it occurs when molecules at the bottom of a cooking vessel and warm while cooler and heavier molecule sink

Mechanical: It occurs went outside forces circulate the heat, which shortens cooking time and cooks food more evenly

Question 4

Infrared

Answer 4

Uses electric or ceramic heating element that gives off electromagnetic energy waves

Question 5

Which method of heat transfer are you using when you sauté

Answer 5

It is a dry method/conduction

Question 6

What types of foods do best when sautéed

Answer 6

Delicate food that cooks quickly

Question 7

What three things past you do to the grill Before placing food on the grill

Answer 7

Preheat grill, preparation, clean and oil grill

Question 8

Which methods of heat transfer using when you grill

Answer 8

Mainly radiation, heat waves from fire in coal

Question 9

Explain what it means to Truss a roast

Answer 9

Tie meat with string

• holds shape for even cooking
• holds in stuffing
• improves appearance

Question 10

What are two ways to elevate a roast

Answer 10

Gyro vertical rotisserie

Rotisserie wood oven

Question 11

What are the three sauce options that should be developed from the fond in the roasting pan

Answer 11

Au jus
Jus lie
Pan gravy

Question 12

What types of foods are ideal for braising

Answer 12

Call large cuts of meat: pork shoulder chicken legs Shanks chuck roast

Question 13

BRaising and stewing go beyond the usual internal done is cooking Tim: explain how you should know if the braise is finished cooking

Answer 13

Tough cuts: fork method or thermometer at 1:80 to 200°

Question 14

How do you brazen is doing break down the connective tissues of the foods that are cooked in this way

Answer 14

Causes the muscle fibers to absorb moisture from liquid and as connective tissue breaks down they dissolve in form gelatin which the