Question 1

Stir-frying is another name for pan-frying.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following refers to the process of sugar breaking down in the presence of protein?

Accepted Answer

A)   denaturing
B)   gelatinization
C)   Maillard reaction
D)   evaporationE) None of the above
F) All of the above

Question 3

Foods heat faster and more evenly when stirred.

Accepted Answer

A) True 
 B)False

Question 4

What is the temperature at which oils or fats begin to break down?

Accepted Answer

The answer of What is the temperature at which oils...

Question 5

Heat, but not cold, can be transferred from one substance to another.

Accepted Answer

A) True 
 B)False

Question 6

The difference between stewing and braising is the amount of liquid used.

Accepted Answer

A) True 
 B)False

Question 7

Which statement is NOT true of fats?

Accepted Answer

A)   fats are smooth and greasy
B)   fats do not dissolve in water
C)   fats melt
D)   fats evaporateE) None of the above
F) A) and B)

Question 8

Which procedures should be followed when flambéing foods?

Accepted Answer

A)   heat the alcohol or liquor in the bottle before adding it to the pan
B)   tilt the pan away from the heat before adding the alcohol or liquor
C)   tilt the pan away from the het before igniting the alcohol or liquor
D)   all of the aboveE) A) and D)
F) A) and C)

Question 9

Which combination cooking method resemble both braising and poaching?

Accepted Answer

The answer of Which combination cooking method resemble both braising...

Question 10

Baking and roasting are the same cooking method.

Accepted Answer

A) True 
 B)False

Question 11

Gelatinization occurs at different temperatures depending on the type of starch.

Accepted Answer

A) True 
 B)False

Question 12

What do poaching and simmering have in common?

Accepted Answer

foods are ...

Question 13

Which side of a piece of meat, poultry or fish should be placed on a grill first?

Accepted Answer

The answer of Which side of a piece of meat,...

Question 14

What is a combination cooking method?

Accepted Answer

one that uses any tw...

Question 15

Why is microwaving not a preferred technique for cooking meats?

Accepted Answer

The answer of Why is microwaving not a preferred technique...

Question 16

Broiling uses radiant heat from an overhead source.

Accepted Answer

A) True 
 B)False

Exam 10: Principles of Cooking

What is the temperature at which oils or fats begin to break down?

Correct Answer
verified

Gelatinization occurs at different temperatures depending on the type of starch.

Correct Answer
verified

Broiling uses radiant heat from an overhead source.

Correct Answer
verified

Which procedures should be followed when flambéing foods?

Correct Answer
verified

Which statement is NOT true of fats?

Correct Answer
verified

The difference between stewing and braising is the amount of liquid used.

Correct Answer
verified

Which combination cooking method resemble both braising and poaching?

Correct Answer
verified

Which side of a piece of meat, poultry or fish should be placed on a grill first?

Correct Answer
verified

What is a combination cooking method?

Correct Answer
verified
one that uses any tw...
View Answer

Stir-frying is another name for pan-frying.

Correct Answer
verified

Heat, but not cold, can be transferred from one substance to another.

Correct Answer
verified

Which of the following refers to the process of sugar breaking down in the presence of protein?

Correct Answer
verified

What do poaching and simmering have in common?

Correct Answer
verified
foods are ...
View Answer

Foods heat faster and more evenly when stirred.

Correct Answer
verified

Baking and roasting are the same cooking method.

Correct Answer
verified

Why is microwaving not a preferred technique for cooking meats?

Correct Answer
verified

Exam 10: Principles of Cooking

What is the temperature at which oils or fats begin to break down?

Correct AnswerverifiedShow Answer

Gelatinization occurs at different temperatures depending on the type of starch.

Correct AnswerverifiedShow Answer

Broiling uses radiant heat from an overhead source.

Correct AnswerverifiedShow Answer

Which procedures should be followed when flambéing foods?

Correct AnswerverifiedShow Answer

Which statement is NOT true of fats?

Correct AnswerverifiedShow Answer

The difference between stewing and braising is the amount of liquid used.

Correct AnswerverifiedShow Answer

Which combination cooking method resemble both braising and poaching?

Correct AnswerverifiedShow Answer

Which side of a piece of meat, poultry or fish should be placed on a grill first?

Correct AnswerverifiedShow Answer

What is a combination cooking method?

Correct Answerverifiedone that uses any tw...View AnswerShow Answer

Stir-frying is another name for pan-frying.

Correct AnswerverifiedShow Answer

Heat, but not cold, can be transferred from one substance to another.

Correct AnswerverifiedShow Answer

Which of the following refers to the process of sugar breaking down in the presence of protein?

Correct AnswerverifiedShow Answer

What do poaching and simmering have in common?

Correct Answerverifiedfoods are ...View AnswerShow Answer

Foods heat faster and more evenly when stirred.

Correct AnswerverifiedShow Answer

Baking and roasting are the same cooking method.

Correct AnswerverifiedShow Answer

Why is microwaving not a preferred technique for cooking meats?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
one that uses any tw...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
foods are ...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified