Exam 6: Nutrition

When starches are heated dry, they break down into simpler compounds 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 on a heated flat surface, with or without fat

Fruit and vegetable fiber becomes softer when cooked.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook in water or other liquid that is bubbling rapidly

Which of the following sets of words completes this sentence correctly? To ___________ means to cook with heat from ___________.

A cook's judgment is based on his or her __________.

When you are cooking large items in a microwave oven, it is important to cook them until completely done without disturbing them.

Gelatinization is the process by which gelatin changes a liquid into a soft solid.

If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be ___________ so that it does not fall apart.

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

Lemon juice is used as a seasoning for some sauces.

The Maillard reaction is the name given to what cooking reaction?