Cooking Methods/Techniques

Which is NOT a reason why Kosher salt is preferred over Iodized salt in seasoning food?

• It has a more pure flavor- Iodine tastes bad

• It is always blessed by a Rabbi

• It is harder to over salt your food, because there is technically less salt in a 'pinch' as you are salting food.

• Using the correct salting technique, it disperses more evenly.

Which of the following is NOT true about herbs and spices?

• Herbs are the woody parts of the plant, such as a root or bark

• Spices are most commonly used dried, not fresh

• Ginger root is an example of a fresh spice

• Cilantro is an herb that grows from the seed of coriander

Which is NOT true about herbs?

• Fresh herbs are often preferred because the flavor is more pungent and pure.

• There is no way to save fresh herbs from spoiling.

• Herbs are often used to garnish foods.

Which is NOT a good practice for learning how to use appropriate flavor combinations?

• Experiment and taste your food after each addition of an herb or spice

• Salt the food you are flavoring a little bit at the beginning of the cooking process.

• Use as many herbs and spices in a dish, no matter what you are cooking.

Which is NOT a FUNCTIONAL ingredient in a marinade?

• Acidic Ingredients

• Salt

• A Sweetener

• Cornstarch

Which of the following is a common thickener and requires that you make a slurry by combining with cold water?

• 
• 
• 
• 

Which of the following is NOT an ingredient that is typically milled to make a flour for cooking and baking?

• Peas

• Tomatoes

• Wheat

• Potatoes

What is the process called that ingredients go through to make vinegar?

• Coagulation

• Acidulation

• Fermentation

• Spoilage

True or False: Tomato Paste is a flavorful ingredient made from reduced and dehydrated tomato sauce used to add depth of flavor and as a thickener?

• True

• False

Mustard is made from what?

• The fruit of the mustard plant

• The root of the mustard plant

• The seeds of the mustard plant

• Ginger