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

3. What cooking method minimizes nutrient loss?

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

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

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

7. Which is TRUE concerning cooked vegetables?

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

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

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

11. What moist cooking method can be used to cook vegetables or reduce a sauce, heats the liquid between 185 and 200º F?

12. What moist cooking method partially cooks food for a longer time than blanching and is often used for meats that will complete cooking on a grill?

13. What cooking process browns the food at a high temperature and creates a flavorful aroma?

14. What moist cooking technique cooks by bringing water or stock to the boiling point and keeping it at this temperature while the food cooks?

15. What combination cooking method is often used to cook tougher cut of meat, involves searing meat first, then cooking in the oven or on top of the stove with a small amount of liquid for a long period of time?

16. What moist cooking method cooks the food when water reaches the boiling point and it turns into vapor and disperses tiny drops in the air. Although the food never touches the liquid, the temperature inside the closed environment rises high enough to cook the food.

17. Raw foods lose more nutritive value when they are:

18. What aspect of dry cooking can be done on the range top or in the oven and involves quickly browning the food product at the beginning of the cooking process?

19. What dry cooking method takes place after food is removed from the heat source, and occurs because the outside of the food is hotter than the inside of the food?

20. Searing the product prior to cooking in the oven helps to seal in the juices for what dry heat technique?

21. What is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?

22. What technique uses dry heat in an enclosed environment, usually in an oven and does not use fat or liquid?

23. When deep frying shrimp, the fry basket should be filled:

24. Searing roast beef before roasting helps to:

25. What is the purpose of a rack in a roasting pan when preparing Cornish hens?

26. To sauté a filet of sole, first:

27. After removing a leg of lamb from the oven, carryover cooking will raise the temperature by:

28. 28. Boiling and simmering both require: (1 point)

29. 29. To retain the nutrients when boiling green beans, it is best to use: (1 point)

30. 30. Green beans for Salad Nicoise should be partially cooked. How is the cooking process stopped? (1 point)

31. 31. During the steaming process, the temperature should: (1 point)

32. 32. What water temperature should be used to begin the cooking process for boiled potatoes? (1 point)

33. 33. When steaming, what does the food never touch? (1 point)

34. 34. The proper temperature needed for simmering is: (1 point)

35. 35. When boiling at sea level, the temperature will reach: (1 point)

36. 36. To keep the bright green color when preparing broccoli: (1 point

37. 37. When simmering, food must have the two qualities of: (1 point)

38. 38. To boil pasta, the water comes to the boiling point, the pasta is added and then: (1 point)

39. 39. Which cooking method tenderizes tough meat? (1 point)

40. 40. When stewing a main dish, at what point are vegetables added to the simmering liquid? (1 point)

41. 41. A tuna noodle casserole is an example of what cooking technique? (1 point)

42. 42. Which combination cooking technique has food completely covered with liquid? (1 point)

43. 43. The best meat for stewing is: (1 point)

44. 44. Which cut of meat is the best choice for beef stew? (1 point)

45. 45. What two cooking processes are used in braising and stewing? (1 point)

46. 46. Searing food involves which cooking process? (1 point)

47. A soup that is made from ingredients that are forced through a food mill or china cap is a: (1 point)

48. What is another name for pan drippings or unthickened meat juices? (1 point)

49. What large utensil with straight sides is used to cook stock? (1 point)

50. Where should unopened canned and dehydrated soups be stored? (1 point)

51. To prepare whipped cream, beat the chilled whipping cream until it: (1 point)

52. What is another name for basic sauces? (1 point)

53. What is the FIRST step in making brown stock? (1 point)

54. Which sauces MUST be kept unrefrigerated and held for 30 minutes or less? (1 point)

55. To rid stock of particles that are too fine to be strained out is to: (1 point)

56. From what are cream soups made? (1 point)

57. For accurate portioning in making ice box cookies, it is important to: (1 point)

58. Which statement about foam cakes is TRUE? (1 point)

59. What causes a layer cake to develop a hump in the center? (1 point)

60. What ingredients are used first in the creaming method when preparing a cake? (1 point)