Deck 6: Nutrition

Question 1

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

A) experience
B) knowledge of basic cooking principles
C) understanding of the raw materials available
D) all of these

Answer 1

all of these

Question 2

Adding an acid to meat during the cooking process __________.

A) speeds up the gelatinization process
B) tends to slow the coagulation of its protein
C) helps to dissolve some of its connective tissue
D) all of these

Answer 2

helps to dissolve some of its connective tissue

Question 3

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.

A) sugar, starch
B) starch, sugar
C) protein, carbohydrate
D) carbohydrate, protein

Answer 3

sugar, starch

Question 4

Tying herbs and spices into a sachet is a useful technique because ___________________.

A) the sachet can be removed when the desired flavors and aromas have been extracted
B) the sachet can be removed and used over again
C) the sachet can be stored more easily
D) the sachet helps maintain portion control

Question 5

Heat can be transferred by __________.

A) radiation
B) convection
C) conduction
D) all of these

Question 6

Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection.

A) natural
B) thermal
C) conductive
D) mechanical

Question 7

Which of the following heating methods will fail to heat a material that has no moisture content?

A) infrared
B) microwave
C) conduction
D) convection

Question 8

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

A) are too small
B) contain almost no water
C) explode before they finish cooking
D) consist of all carbohydrates and no proteins

Question 9

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?

A) boil $\rightarrow$ simmer $\rightarrow$ poach
B) simmer $\rightarrow$ poach $\rightarrow$ boil
C) poach $\rightarrow$ boil $\rightarrow$ simmer
D) none of these

Question 10

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.

A) boiled
B) poached
C) blanched
D) simmered

Question 11

A blanched green bean is a bean that has been ___________.

A) partially cooked
B) cooked at an altitude above sea level
C) cooked until its natural color has disappeared
D) cooked for a long period of time at a low temperature

Question 12

Which of the following is a combination of both moist and dry heat cooking?

A) braising
B) roasting
C) blanching
D) en papillote

Question 13

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

A) grill, above
B) broil, below
C) grill, below
D) none of these

Question 14

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

A) gelation
B) gelatinization
C) dextrinization
D) coagulation

Question 15

Which of the following terms is associated with broiling?

A) slow
B) low heat
C) high heat from above
D) all of these

Question 16

When starches are heated dry, they break down into simpler compounds called ___________.

A) simple sugars
B) dextrins
C) gels
D) Maillard particles

Question 17

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

A) Keep all ingredients chilled to avoid bacterial growth.
B) Have ingredients at room temperature to form a better emulsion.
C) Mix the ingredients only as much as necessary to mix them, because the emulsion will fail of beaten too much.
D) none of these

Question 18

The ingredient in mayonnaise that makes it a permanent emulsion comes from the ___________.

A) oil
B) vinegar
C) egg yolk
D) mustard

Question 19

Vinegar is made from __________________.

A) grain alcohol
B) wine
C) apple cider
D) all of these

Question 20

Which of the following items would be least suitable for microwave cooking?

A) a fillet of sole
B) an acorn squash
C) a bowl of chicken broth
D) a thin slice of rare steak

Question 21

Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that ___________.

A) most customers prefer their foods without additives
B) your main ingredients are your main sources of flavor
C) even the most subtle use of these ingredients can diminish the flavor of foods
D) all of these

Question 22

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

A) Salt
B) MSG
C) Pepper
D) Wine and brandy

Question 23

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

A) string
B) cheesecloth
C) herbs and spices
D) all of these

Question 24

Which of the following combinations is incorrect?

A) clove $\rightarrow$ bud
B) cumin $\rightarrow$ seed
C) marjoram $\rightarrow$ root
D) cinnamon $\rightarrow$ bark

Question 25

Salted water freezes at ________________ compared with pure water.

A) a higher temperature
B) a lower temperature
C) the same temperature
D) none of these. Salted water does not freeze.

Question 26

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

A) The coagulation of proteins in the presence of an acid.
B) The loss of water-soluble vitamins and minerals due to shrinkage during cooking.
C) The process that is responsible for the browning of the surface of meat when it is cooked.
D) The process by which starch granules absorb water and expand.

Question 27

When a food is simmered in a saucepan, the pan should be uncovered when _________________________________.

A) the liquid must be reduced
B) you are cooking green vegetables
C) you must watch the food as it cooks
D) all of these

Question 28

When water is already boiling, turning the heat higher will _____________________________________.

A) bring the temperature closer to the smoke point
B) increase the speed of evaporation
C) raise the temperature of the boiling water
D) force you to remove the lid

Question 29

Fish cooked sous vide would most likely be cooked at a temperature of ________.

A) 100°F (38°C)
B) 140°F (60°C)
C) 185°F (85°C)
D) 212°F (100°C)

Question 30

Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ____________________ is especially important.

A) high vacuum pressure
B) vitamin loss
C) anaerobic bacteria
D) excessive drying of food

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 quickly in a small amount of fat.

Question 32

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

Question 33

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 radiant heat from above

Question 34

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

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

Question 36

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook small pieces of food by braising or simmering

Question 37

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook uncovered in a skillet or sauté pan without fat

Question 38

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

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 in a moderate amount of hot fat in a pan

Question 40

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 gently, about 185°-205°F (85°-96°C

Question 41

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook covered in a small amount of liquid, usually after preliminary browning

Question 42

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 liquid, usually a small amount, that is hot but not actually bubbling

Question 43

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

Question 44

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

Question 45

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

Question 46

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

Question 47

Fruit and vegetable fiber becomes softer when cooked.

Question 48

The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.

Question 49

In a microwave oven, the microwaves penetrate to the center of a large roast and cook the item rapidly.

Question 50

Overcooking is a common problem in microwave cooking because of the high energy levels.

Question 51

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

Question 52

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

Question 53

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

Question 54

Coagulation of egg protein stabilizes the emulsion in mayonnaise.

Question 55

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

Question 56

After 6 months, dried herbs lose much of their flavor and should be replaced.

Question 57

Tamari is a special kind of Japanese vinegar.

Question 58

Wasabi is a type of Japanese horseradish.

Question 59

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

Question 60

Sautéing requires high heat.

Question 61

Mint, parsley, celery seed, and oregano are examples of herbs.

Question 62

It is important to be able to distinguish the tastes of the spices in a finished dish.

Question 63

Only the colored part of lemon peel should be used for flavoring.

Question 64

Most dried spices should not be added until near the end of cooking.

Question 65

So that they can be easily removed, whole herbs and spices for flavoring a liquid are tied in a2piece of cheesecloth called a zest.

Question 66

Prepared mustard is one of the few flavoring ingredients that can be added at the end of cooking.

Question 67

Lemon juice is used as a seasoning for some sauces.

Question 68

White and black pepper are harvested from the same plant.

Question 69

In general, moist foods heat more quickly in a microwave oven than dry foods do.

Question 70

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

Question 71

Microwaves do not go through metal, such as aluminum foil.

Question 72

A standard vinaigrette is an example of a temporary emulsion.