Quia Culinary Arts I Review

1. What happens to the texture of protein in food when heat is applied?

• A. Becomes crisp and flavorful with overcooking

• B. Becomes hard and tough and forms strings

• C. Becomes tender if heat is moderate, long, and slow

• D. Coagulates or becomes unfit to eat

2. What can be added to the cooking water to prevent red and white vegetables from changing color?

• A. Baking powder or baking soda

• B. Cream of tartar or oil

• C. Pepper or salt

• D. Vinegar or lemon juice

3. What cooking method minimizes nutrient loss?

• A. Broiling

• B. Parboiling

• C. Steaming

• D. Stewing

4. What quick, dry cooking technique uses a small amount of fat or oil in a shallow pan?

• A. Bake

• B. Deep-fry

• C. Sauté

• D. Simmer

5. What combination cooking technique covers food completely with liquid, and the cooking time is usually shorter than the time for braising?

• A. Baking

• B. Roasting

• C. Simmering

• D. Stewing

6. What moist cooking technique partially cooks food using the boiling method?

• A. Baking

• B. Blanching

• C. Boiling

• D. Steaming

7. Which is TRUE concerning cooked vegetables?

• A. Add butter and seasonings after cooking

• B. Cook in large quantities rather than small quantities

• C. Drain and discard cooking liquid

• D. Holding for an extended period of time does not affect quality

8. Vegetables cooked in a small amount of butter or oil are called sautéed or:

• A. Braised.

• B. Deep-fat fried.

• C. Steamed.

• D. Stir-fried.

9. What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

• A. Braise

• B. Deep-fry

• C. Sauté

• D. Steam

10. Green vegetables retain flavor and nutrients if cooked until they:

• A. Are fork tender.

• B. Are steaming.

• C. Change color.

• D. Lose their shape.