Cooking Methods

What does heat do to food?

• Reduces flavor and aroma

• Brings out flavor and aroma

• Causes food to spoil

• Turns food into liquid

Which type of browning happens when cutting fresh fruit and vegetables?

• Enzymatic browning

• Vitamin C browning

• Caramelization

• Lipid browning

The Maillard reaction produces all of the following EXCEPT

• Lysine

• Antioxidants

• Toxic products

• Flavor and color

What happens to proteins when they are exposed to heat, salt, or acid?

• They lose their color

• They become harder to digest

• They denature and unwind

• They become less nutritious

What happens to proteins when they coagulate?

• They lose their capacity to hold water

• They become less nutritious

• They become transparent

• They become harder to digest

Which method of cooking involves foods being cooked in hot liquid?

• Roasting

• Broiling

• Boiling

• Pan-frying

What is the main difference between roasting and baking?

• Roasting involves cooking breads, while baking involves cooking meats

• Roasting usually involves cooking large tender cuts of meat, while baking is used for breads and casseroles

• Roasting uses a conventional oven, while baking uses a convection oven

• Roasting is a dry heat method, while baking is a moist heat method

What is the main characteristic of broiling?

• It involves cooking food in oil or solid fat

• It cooks food in a conventional oven

• It works well with tough cuts of meat

• It refers to food under intense direct heat

Which method of cooking involves immersing food in hot fat and cooking until done?

• Stir-frying

• Deep-fat frying

• Pan-frying

• Sautéing

What is the main characteristic of braising?

• It involves frying and then simmering to tenderize food

• It is used for cooking large tender cuts of meat

• It is a dry heat method of cooking

• It happens at very high heat