Copy of Chapter 18 Cooking Priniciples

Multiple Choice

What is one benefit of cooking food?

• It makes food less nutritious

• It makes food more digestible

• It makes food harder to eat

• It reduces the taste of food

Multiple Choice

How does cooking affect the texture, taste, aroma, and appearance of foods?

• It makes them worse

• It does not change them

• It improves them

• It makes them disappear

Multiple Choice

What is the objective mentioned in the learning material?

• To explain what happens to food when it is cooked and overcooked.

• To list different types of food.

• To describe how to serve food.

• To identify ingredients in a recipe.

Multiple Choice

What effect does proper cooking have on the connective tissue in meats?

• It makes the tissue tougher

• It causes the tissue to dry out

• It makes most connective tissue tender

• It leaves the tissue unchanged

Multiple Choice

What does coagulation cause in many foods when they are cooked?

• The texture of foods to change

• The color of foods to fade

• The flavor of foods to disappear

• The size of foods to increase

Multiple Choice

What is the process called when starches absorb liquid and combine with hot liquid?

• Gelatinization

• Evaporation

• Condensation

• Emulsification

Multiple Choice

In which areas is the process of starch gelatinization commonly used?

• Kitchen and bakeshop

• Laboratory and classroom

• Garden and greenhouse

• Factory and warehouse

Multiple Choice

What happens to green vegetables when they are overcooked?

• They lose their color and turn brown

• They become more green

• They taste sweeter

• They become crunchy

Multiple Choice

Why is it important to understand the methods of heat transfer in cooking?

• It helps distinguish between different cooking methods.

• It makes food taste better.

• It reduces the need for utensils.

• It increases the speed of cooking.

Multiple Choice

What is conduction?

• The process where heat energy travels through solid substances from one molecule to adjacent molecules by means of the vibration of electrons

• The process where heat energy travels through liquids by convection currents

• The process where heat energy is transferred by radiation

• The process where heat energy is absorbed by gases

Multiple Choice

What is natural convection?

• When warm air rises to the top of an oven or warmer liquid rises to the top of a pot

• When cold air rises to the top of an oven

• When warm air stays at the bottom of a pot

• When liquid freezes at the top of a pot

Multiple Choice

What happens to cooler air or liquid during convection?

• It descends to the bottom and creates a circular flow

• It rises to the top and stays there

• It evaporates into the atmosphere

• It mixes with warmer air at the top

Multiple Choice

How do the flames of a broiler transfer heat to food?

• By means of radiation

• By means of conduction

• By means of convection

• By means of evaporation

Multiple Choice

What is the objective mentioned in the learning material?

• Explain basic cooking methods.

• List famous chefs.

• Describe kitchen safety rules.

• Identify types of kitchen equipment.

Multiple Choice

Which dry-heat cooking method uses the highest temperature range, up to 550°F (288°C)?

• Grill/broil

• Roast/bake

• Sauté

• Pan-fry