CA Chapters 15 and 16 Test Review

Moist cooking uses oil to generate the heat energy needed to cook food.

• True

• False

Sautéing is generally done with delicate, fragile foods that cook relatively quickly.

• True

• False

Fried foods must be cooked until they appear done on the outside.

• True

• False

There is less recovery time with stove top pots than with commercial deep fryers.

• True

• False

Parboiling and blanching are similar, but blanched food is cooked longer than parboiled food.

• True

• False

Cooking time for stewing is generally shorter than for braising.

• True

• False

Nerve endings are responsible for detecting flavor.

• True

• False

What is the process by which liquid turns into vapor?

• evaporation

• coagulation

• pigmentation

• carmelization

Which of these cooking techniques is a two step process?

• dry

• moist

• wet

• combination

What is the process by which proteins turn from liquid to a solid state?

• evaporation

• coagulation

• pigmentation

• caramelization