Select all the following that are reasons we cook food?

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

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

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

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

The transfer of heat energy through liquids and gases, in which

• warm air/liquid rises to the top while the cooler air or liquid descends to the bottom and creates a circular flow.

The transfer of heat energy through waves.

Sauteing onions in a skillet on the stovetop is an example of which heat transfer method?

Roasting a whole chicken over an open flame is an example of which heat transfer method?

Baking a batch of cookies with the oven on a special setting that circulates the hot air is an example of which heat transfer method?

Microwaving popcorn is an example of which heat transfer method?

Boiling water is an example of which heat transfer method?

Boiling pasta is an example of which method of heat transfer?

Because they do not break down fibers or connective tissues as well as moist heat methods, dry heat methods are recommended for more __________ cuts of meat.

TRUE or FALSE: True tasting is work and requires effort.

This sense is typically registered first, and therefore, gives your brain the first impression of a food.

This sense transmits messages to the brain via the olfactory nerve.

This sense is typically registered first, and therefore, gives your brain the first impression of a food.

Which sense interprets the crunchiness of chips, bubbling carbonation in beverages, and sizzling onions on the stovetop?

Taste buds are concentrated mostly...

Taste buds in the middle of the tongue primarily interpret which flavor?

Taste buds at the back of the tongue primarily interpret which flavor?

Taste buds on the sides of the tongue primarily interpret which flavor?

This sense helps the brain differentiate between different textures.

The solidifying or firming up of proteins as they are heated.

The swelling of starches as they absorb hot liquids.

The browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor

The reaction between amino acids and other elements, like sugars, that creates complex, new flavors in protein foods

Quickly cooking an item in a small amount of hot fat over high heat

Cooking food in a small amount of fat using low heat to soften the food without browning

Cooking food in enough hot fat to cover it halfway

Cooking food in enough hot fat to fully cover the item

A technique for coating foods that covers the food with flour and sometimes milk or buttermilk

A technique for coating foods that covers the food with flour, beaten eggs, and bread crumbs or panko bread crumbs

A technique for coating foods in which they are dipped in a liquid mixture immediately before deep-frying

A cooking method that uses radiation from a heat source located below the food

A cooking method that uses radiation from a heat source located above the food

Cooking food by surrounding it with hot air

Used to cook food with a certain amount of added moisture in an oven

Cooking food in a liquid at a relatively low temperature; usually used for delicate foods

Cooking food in liquid at a temperature just below boiling

Cooking in liquid at its highest possible temperature

Cooking a food product by surrounding it with steam vapor

Cooking food in a sealed container with no added liquid

A cooking method that combines browning and simmering

A cooking method that combines braising and simmering