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

Cooking breaks down the __________ __________ of foods.

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 __________ to blend and change.

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

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

• Conduction

• Convection

• Radiation