PHYSICS AND FOOD

Question 1

Physics

Answer 1

The science of matter and energy and their interactions.

Question 2

What do knives damage as they cut through food?

Answer 2

Cell structure (much like cooking and freezing) and that can affect color, texture and flavor.

Question 3

Do onions have the same pungency when sliced in different directions?

Answer 3

No, they are less pungent when cut pole to pole (with the grain) as opposed to through the equator (against the grain); less cell damage pole to pole.

Question 4

When cut, where does the intense flavor and acrid odor of onions come from?

Answer 4

Substances called thiosulfinates.

Question 5

How are thiosulfinates (from onion) created?

Answer 5

When enzymes known as alliinases contained in the onion’s cells interact with an amino acid called isoalliin that is also present in the vegetable.

Question 6

Example of how cutting affects cooked food.

Answer 6

If you slice a grilled flank steak across the grain (that is, from side to side rather than end to end), you are i effect making these long fibers much shorter and thus easier to chew.

Question 7

Chiffonade

Answer 7

Cut into very thin strips. Usually applies to fresh herbs, especially basil.

Question 8

Fine chop

Answer 8

Cut to 1/8 to 1/4 inch pieces.

Question 9

Medium chop

Answer 9

Cut into 1/4 to 1/2 inch pieces

Question 10

Coarse chop

Answer 10

Cut into 1/2 to 3/4 inch pieces

Question 11

Cut crosswise

Answer 11

To cut across food, perpendicular to its length.

Question 12

Cut lengthwise

Answer 12

To cut with the length of the food, from end to end.

Question 13

Cut on the bias

Answer 13

To cut across the food with the knife held at 45º angle to the food. Used for long, slender items such as asparagus.

Question 14

Dice

Answer 14

To cut into uniform cubes with straight, even sides.

Question 15

Julienne

Answer 15

To cut into matchstick-size pieces, usually 2 inches long and 1/8 inch thick.

Question 16

Mince

Answer 16

To cut into 1/8 inch or smaller pieces.

Question 17

Slice

Answer 17

To cut into flat pieces.

Question 18

Thin slice

Answer 18

To cut into flat pieces 1/8 inch thick or less.

Question 19

Can foods be changes without being heated or chilled? Examples.

Answer 19

Yes, balloon whisks can incorporate air; meat pounders can turn thick meats into thin cutlets; spice grinders can transform whole spices into fine, flavorful powders; wooden spoons can transform water, flour and yeast into dough.

Question 20

What do we typically reserves nonstick pans for?

Answer 20

Delicate foods, such as fish and eggs, which are prone to stick.

Question 21

Do nonstick pans brown food well as conventional pans?

Answer 21

No, don’t use one unless recipe calls for it.

Question 22

Correlation between fond and nonstick pans.

Answer 22

There often are no browned bits left in the pan once something has been cooked, and thus nothing to use for building a pan sauce.

Question 23

How should skillets be measured?

Answer 23

From lip to lip but they’re generally measured by volume.

Question 24

What is meant by “crowd the pan?”

Answer 24

Putting too much food in one pan without enough surface area; could cause meats to steam instead of brown.

Question 25

Why is following recipe cookware/bakeware sizes a good idea?

Answer 25

Simple changes can prolong cooking and cause food to become insufficiently cooked. Even something as simple as the presence or absence of rims on the edges of a baking sheet can affect the outcome.

Question 26

What happens when replacing table salt with kosher?

Answer 26

You get half the salt.

Question 27

Percentage of fat and water in butter.

Answer 27

80% fat, 16 to 18% water

Question 28

Percentage of fat and water in vegetable shortening.

Answer 28

100% fat

Question 29

Is substituting with savory foods a better bet than baking?

Answer 29

Yes, with baking you can’t judge the outcome until the dish is finished. In savory recipes, you can often taste as you go.