Deck 5: Food Preparation Basics

Question 1

In microwave cooking, heat is transferred by

A) convection.
B) radiation.
C) induction.
D) conduction.

Answer 1

B

Question 2

In dry-heat preparation, heat is transferred by all of the following ways, except

A) air.
B) radiation.
C) fat.
D) metal.
E) steam.

Answer 2

E

Question 3

The volume of four large eggs is approximately _____ ounce(s).

A) 7
B) 2
C) 3
D) 4

Answer 3

A

Question 4

Heat is transferred by __________ in broiling, grilling, and microwaving.

A) induction
B) radiation
C) convection
D) microwaving

Question 5

The surface of a liquid in a measuring cup should be read at the

A) marked line on the cup.
B) next highest marked line because of wicking.
C) meniscus, or curved line (arc) seen in the cup.
D) maximus, a perceived or estimated line on the cup.

Question 6

The direct transfer of heat from one substance to another that it is contacting is called

A) conduction.
B) convection.
C) radiation.
D) induction.

Question 7

For the best outcome, when baking foods on a cookie sheet, the foods should be placed

A) in the middle of the top oven rack.
B) in the middle of the center oven rack.
C) at the front on the bottom oven rack.
D) at the back of any oven rack.

Question 8

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

A) boiled
B) scalded
C) simmered
D) steamed

Question 9

Which of the following moist-heat cooking methods results in the largest bubble size and movement?

A) poaching
B) simmering
C) boiling
D) deep-fat frying

Question 10

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

A) boiling
B) poaching
C) simmering
D) pressure steaming
E) scalding

Question 11

Some meats are initially seared in which of the following dry-heat cooking methods?

A) roasting
B) broiling
C) grilling
D) barbequing
E) frying

Question 12

________ means cooking food above an intense heat source, while _______ refers to foods being slow-cooked, covered in a zesty sauce, over a long period.

A) Grilling; braising
B) Grilling; barbequing
C) Baking; barbequing
D) Baking; braising
E) Grilling; roasting
F) Roasting; grilling

Question 13

Scalding water reaches a temperature of _______°F.

A) 150
B) 211
C) 212
D) 140

Question 14

Select the most frequently used knife in the kitchen from the following list.

A) butcher
B) cleaver
C) paring
D) serrated
E) chef's or French

Question 15

It is best to allow at least a __________ barrier of food between the blade and the fingers holding the food.

A) 2-inch
B) ½-inch
C) ¼-inch
D) 1-inch

Question 16

Darker, duller metal pans (including anodized and satin-finish) are ideal for

A) pie crusts or bread baking.
B) meats and poultry.
C) cookies and cakes.
D) All of these are correct.

Question 17

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

A) color
B) flavor compounds
C) vitamins and minerals
D) All of these are correct.

Question 18

Amounts measuring less than __________ should be measured with measuring spoons.

A) ¼ cup
B) ½ cup
C) ⅓ cup
D) ⅕ cup

Question 19

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

A) dice
B) julienne
C) mince
D) shred
E) slice

Question 20

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

A) 2
B) 3
C) 5
D) 1

Question 21

When the size of egg is not specified by a recipe, you may assume it is a large egg.

Question 22

The single-stage (or quick-mix) method of mixing is most often used when making cakes.

Question 23

________ are any compound that enhances flavor already found naturally in food, while ________ are any substance that add a new flavor to food.

A) Seasonings; essences
B) Essences; seasonings
C) Extracts; spices
D) Flavorings; seasonings
E) Seasonings; flavorings

Question 24

When measuring shortenings at room temperature for cakes, you may use

A) a liquid measuring cup and melt the shortening.
B) the water displacement method.
C) the markings on the sides of the stick.
D) a rounded spoonful for every ¼ cup.

Question 25

The mixing technique creaming occurs when

A) the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth.
B) ingredients are mixed so thoroughly that they become one.
C) fat and sugar are beaten together until they take on a light, airy texture.
D) one ingredient is gently incorporated into another by hand with a large spoon or spatula.

Question 26

Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

A) sea
B) rock
C) table
D) kosher

Question 27

The number one cause of kitchen fires is using frying oils to cook foods.

Question 28

Lump-free or free-flowing brown sugar weighs ___% less than regular brown sugar.

A) 25
B) 50
C) 75
D) 95

Question 29

An herb is a

A) flavoring that is derived from the fruit, bark, seeds, or root of a plant.
B) plant leaf valued for its flavor or scent.
C) plant leaf with medicinal value only.
D) plant extract that is oil based.

Question 30

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

Question 31

Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

A) biscuit method
B) muffin method
C) pastry-blend method
D) single-stage method
E) conventional sponge method
F) conventional creaming method

Question 32

Use the base of a knife blade to best cut small foods.

Question 33

Overmixing when using the muffin method will result in a tough, rubbery, and tunneled product.

Question 34

In food preparation, the two categories of heat-transfer methods are moist heat and dry heat.

Question 35

The mixing method that is used in breading fish is

A) folding.
B) battering.
C) binding.
D) None of these are correct.

Question 36

Heating destroys microorganisms without changing the molecular structure of foods.

Question 37

All of the following flours should be sifted, except

A) all-purpose flour.
B) cake flour.
C) rice flour.
D) whole wheat flour.

Question 38

Canned, frozen, cured, or pickled food items provide about 50% of all the sodium ingested in the United States.

Question 39

One cup of granulated sugar is equivalent to how many cups of confectioners' sugar?

A) ¾ cup
B) 1 cup
C) 1 ½ cups
D) 1 ¾ cups

Question 40

Food should be placed in the middle of the center rack in the oven.

Question 41

Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction.

Question 42

Oil extracts are not safe to use in home cooking. They should only be added by food production companies where quality control can be strictly monitored.

Question 43

A friend of yours has decided that she would like to prepare (1) battered deep-fried chicken and (2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?

Question 44

Coq au vin is a French dish of chicken braise with wine and mushrooms. One of the first steps of the recipe calls for browning the chicken. Explain what browning the meat before braising accomplishes. How will the vegetables in the recipe contribute to the flavor development?

Question 45

Not all fried foods are created in the same way. Explain the difference between stir-frying, pan-frying, and deep-frying, and give an example of one type of food or dish you would prepare using each method.

Question 46

Discuss the importance of plasticity when making frostings and fillings for cakes. Why would using butter be a problem when the cake is being featured at an outdoor summer wedding? Any substitutes?

Question 48

Why is frying with fat considered a dry-heat cookery method?

Question 49

Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

Question 50

Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing. There are five rack positions in an oven. List what each rack might be used for.

Question 51

Describe the various mixing techniques and indicate the advantages and/or disadvantages of each. For each technique, provide an example of a food product for which it would be used.

Question 52

Explain why certain culinary techniques are used in food preparation. Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product. Provide specific instructions for each technique. Provide the positive and negative nutritional aspects of each cooking method.

Question 53

One teaspoon of salt contains 2,300 milligrams of sodium.

Question 54

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

Question 55

Herbs are derived from leaves, while spices are derived from other parts of the plant.