Exam 6: Nutrition

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In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook on an open grid over a heat source

(Short Answer)

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Question 21

Which of the following combinations is incorrect?

(Multiple Choice)

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Question 22

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook by direct contact with steam

(Short Answer)

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Question 23

___________ act(s) on the tastes buds rather than changing the actual flavor of the food to which it has been added.

(Multiple Choice)

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Question 24

Dried beans cannot be successfully cooked in a microwave because they ___________.

(Multiple Choice)

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Question 25

Heat can be transferred by __________.

(Multiple Choice)

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Question 26

As proteins are heated, they coagulate. This means they become firmer and absorb moisture.

(True/False)

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Question 27

In order to assemble a sachet, you must have ___________.

(Multiple Choice)

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Question 28

A griddle cooks at a lower temperature than a grill or broiler.

(True/False)

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Question 29

Flour that has been browned in a dry pan has less thickening power than raw flour.

(True/False)

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Question 30

Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when browns, and gelatinization occurs when absorbs water and swells.

(Multiple Choice)

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Question 31

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire

(Short Answer)

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(80)

Question 32

Tamari is a special kind of Japanese vinegar.

(True/False)

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Question 33

The air in an oven transfers heat energy from the gas or electric element to the food being cooked by means of convection.

(True/False)

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Question 34

Which of the following is a good rule to follow when making an emulsified salad dressing?

(Multiple Choice)

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Question 35

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook with dry heat created by the burning of hardwood

(Short Answer)

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(69)

Question 36

In a vinaigrette, the tiny droplets of vinegar that are mixed evenly in the oil are called the dispersed phase.

(True/False)

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Question 37

White and black pepper are harvested from the same plant.

(True/False)

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Question 38

Some starch-thickened liquids get thicker as they cool, until they form a soft but solid gel. This process is called _______________.

(Multiple Choice)

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Question 39

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook submerged in hot fat

(Short Answer)

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Question 40

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Exam 6: Nutrition

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook on an open grid over a heat source

Which of the following combinations is incorrect?

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook by direct contact with steam

___________ act(s) on the tastes buds rather than changing the actual flavor of the food to which it has been added.

Dried beans cannot be successfully cooked in a microwave because they ___________.

Heat can be transferred by __________.

As proteins are heated, they coagulate. This means they become firmer and absorb moisture.

In order to assemble a sachet, you must have ___________.

A griddle cooks at a lower temperature than a grill or broiler.

Flour that has been browned in a dry pan has less thickening power than raw flour.

Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when __________ browns, and gelatinization occurs when __________ absorbs water and swells.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire

Tamari is a special kind of Japanese vinegar.

The air in an oven transfers heat energy from the gas or electric element to the food being cooked by means of convection.

Which of the following is a good rule to follow when making an emulsified salad dressing?

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook with dry heat created by the burning of hardwood

In a vinaigrette, the tiny droplets of vinegar that are mixed evenly in the oil are called the dispersed phase.

White and black pepper are harvested from the same plant.

Some starch-thickened liquids get thicker as they cool, until they form a soft but solid gel. This process is called _______________.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook submerged in hot fat

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Basic Principles of Cooking and Food Science

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Understanding Meats and Game

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Cooking Poultry and Game Birds

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Cooking Fish and Shellfish

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Cooking Vegetables

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Bakeshop Production: Basic Principles and Ingredients

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Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when browns, and gelatinization occurs when absorbs water and swells.