2.2 Cooking Methods and Heat Transfer

Which of the following changes can occur when cooking

• appearance

• flavor

• texture

• all of these

• none of these

Cooking makes it easier to digest high quality protein.

• True

• False

Calorie and Joule are units of

• mass

• volume

• energy

• none of these

Heat flows from cold to hot.

• true

• false

Heat can be measured directly.

• true

• false

On a food label, Calorie actually stands for Kilocalorie.

• true

• false

Which cut of poultry would have a higher capacity to hold heat?

• chicken tenders

• chicken thighs

• chicken wings

• whole chicken

When meat continues to cook even after it has been removed from the heat source, it is called

• specific heat

• carry over cooking

• mis en place

• none of these

______ is a measure of the hotness or coldness of a substance.

• heat

• calorie

• temperature

• heat capacity

At high altitude, boiling point _________.

• increases

• decreases