COOKING PRINCIPLES

Multiple Choice

Which of the following is NOT a reason why foods are cooked?

• Cooked food is safer to eat

• Cooked food is more digestible

• Cooked food improves texture, taste, aroma, and appearance

• Cooked food increases the risk of disease

Open Ended

Why do you think cooking became an important part of human life after the discovery of fire?

Multiple Choice

Which of the following is a result of cooking foods at temperatures above 135°F (57°C)?

• Microorganisms are destroyed

• Proteins coagulate

• Starches absorb liquid

• Sugars caramelize

Open Ended

Explain how cooking affects both the connective tissue in meats and the fibers in vegetables.

Fill in the Blanks

When starches combine with hot liquid,

occurs.

Multiple Select

Which of the following changes occur to foods when they are cooked?

• Proteins coagulate

• Fibers in vegetables break down

• Starches absorb liquid

• All of the above

Open Ended

What are two ways in which flavors change during the cooking process?

Open Ended

List three problems that can occur when foods are overcooked.

Multiple Choice

Which method of heat transfer involves heat energy traveling through solid substances from one molecule to adjacent molecules by means of the vibration of electrons?

• Conduction

• Convection

• Radiation

• Evaporation

Open Ended

Explain how convection works in cooking and provide an example of a situation where convection is used.

Multiple Choice

Which of the following statements about radiation as a method of heat transfer is correct?

• Radiation requires a conductor to transfer heat.

• Radiation is used in microwave cooking to heat water molecules in food.

• Radiation is only used in ovens.

• Radiation involves the vibration of electrons in solid substances.

Fill in the Blanks

Cooking methods can be classified as dry-heat methods, moist-heat methods, and

methods.

Multiple Choice

Which of the following dry-heat cooking methods uses the highest temperature range?

• Sauté

• Pan-fry/Deep-fry

• Grill/Broil

• Roast/Bake

Open Ended

Compare dry-heat methods and moist-heat methods in terms of the temperatures used and the types of food products best suited for each.

Multiple Choice

Which dry-heat cooking method requires only enough fat to coat the bottom of the pan and is often used with onions, mirepoix, and garlic?

• Sautéing

• Grilling

• Roasting

• Deep frying

Fill in the Blanks

The Maillard Reaction is most likely to occur during

and panfrying.

Open Ended

Compare and contrast panfrying and deep frying in terms of the amount of fat used and the types of food best suited for each method.

Open Ended

Explain how the position of the heat source differs between grilling and broiling, and how this affects the cooking process.

Fill in the Blanks

Most roasting is done in the

, and food is left uncovered so moisture can evaporate.

Multiple Select

Select all dry-heat cooking methods that use temperatures above 400°F (204°C).

• Grilling

• Broiling

• Roasting

• Sautéing

Multiple Choice

Which cooking method uses dry heat and often involves covering food to retain moisture?

• Baking

• Boiling

• Steaming

• Poaching

Open Ended

Explain the difference between dry-heat and moist-heat cooking methods, including examples from the slides.

Multiple Choice

Which of the following moist-heat methods involves cooking food in liquid that covers it less than halfway?

• Deep poaching

• Shallow poaching

• Simmering

• Boiling

Fill in the Blanks

Simmering is used to make

and broths as well as to cook tough cuts of meat and poultry.

Multiple Select

Select all the statements that are true about boiling as a cooking method.

• Boiling is best for vegetables, starches, and grains.

• Boiling should be used for meats and poultry.

• Boiling makes eggs tender.

• Boiling can make some foods tough due to high temperature.

Open Ended

Describe how steaming differs from boiling in terms of temperature and the way heat is transferred to the food.

Multiple Choice

Cooked food is generally considered safer to eat because it:

• Destroys harmful microorganisms

• Adds more calories

• Removes all nutrients

• Makes food taste bland

Open Ended

Reflecting on today's lesson, what do you think is the most important reason why humans began cooking food?