Chapter 12 Foundations of Successful Food Preparation

The process of preparing food for eating by applying heat

• cooking

• baking

• caramelizing

• poaching

Select all the following that are reasons we cook food?

• to make it safer to eat

• to make it more digestible

• to make it more appealing

• to make it more nutritious

When food is cooked, microorganisms are

(a)  

Cooking breaks down the __________ __________ of foods.

(a)  

Egg whites changing in color from clear to white is an example of which effect of cooking?

• fibers breaking down

• flavors blending and changing

• proteins coagulating

• microorganisms being destroyed

Pasta softening in boiling water is an example of which effect of cooking?

• fibers breaking down

• flavors blending and changing

• proteins coagulating

• microorganisms being destroyed

Flour thickening a gravy or sauce is an example of which effect of cooking?

• Proteins coagulating

• Connective tissue breaking down

• Flavors blending and changing

• Starches absorbing liquid

Caramelization and the maillard reaction are examples of how cooking can cause (a)   to blend and change.

Undesirable cooking results, such as nutrient loss, burning, and poor texture, are a result of what?

(a)  

The transfer of heat energy from one object to another through direct contact.

• Conduction

• Convection

• Radiation