Questions and Answers
1. Sauteed meats should be turned rather frequently during the cooking process to ensure even
cooking.
A. True B. False
2. The primary purpose of heating the saute pan is to cut down on the overall cooking time.
A. True B. False
3. Sweating typically uses a lower cooking temperature than that of saute.
A. True B. False
4. Coated saute pans are ideal for creating a nice crust on meat items.
A. True B. False
5. Recovery time is the amount of time it takes oil to the correct cooking temperature after food
is added.A. True B. False
6. Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor
and moisture.A. True B. False
7. Larding means to insert long, thin strips of fat into an item before cooking to add and maintain
to moisture to the interior of the item being cooked.
A. True B. False
8. Broiling is a rapid cooking method that uses high heat from a source located above the food.
A. True B. False
9. The primary point of basting id to prevent foods from drying out during the cooking process
and to add flavor to the foods being cooked.
A. True B. False
10. Steaming can be defined as a moist-heat cooking method in which foods are cooked by
direct contact to vapors created by broiling water.
A. True B. False
11. Par-cooking is designed to shorten the finishing time of the food items during service meal
service.A. True B. False
12. Combination cooking is the use of both dry-heat and moist-heat cooing methods to produce
a single dish. A. True B. False
13. Steaming can take place with or without pressure.
A. True B. False
14. Blanching is often referred to as shocking.
A. True B. False
15. Sauces for stir-fried items are typically made directly in the wok or pan in which the food
items were cooked.
A. True B. False
16. Allowing cooked meats time to rest allows the natural juices, which are being drawn out to
the edges of the meat during the roasting process, to return to the center of the food item
making it juicier when cut.
A. True B. False
17. Foods are at risk of losing moisture and producing dry results when cooked using dry-heat
cooking methods.
A. True B. False
18. Standard poaching is a last minute cooking method best suited to food that is cut into
portion-sized or smaller pieces.
A. True B. False
19. Scoring can be used with dough to release steam that builds up during the baking process.
On this process, slashes are cut into the tops of the dough being baked.
A. True B. False
20. The high heat rowning reaction that occurs when an amino acid and sugar coexist, evolving
a characteristic flavor useful in food preparations is known as _________________.
A. Warming Reaction B. Mallard Reaction C. Reckon Reaction
D. None of the above