True/False — Indicate whether the statement is true or false: Raw foods lose more nutritive value the longer they are cooked.

True/False — Indicate whether the statement is true or false: Coagulation occurs in both meat and non-meat proteins.

True/False — Indicate whether the statement is true or false: Carotenoids cause red, orange, and yellow colors in fruits and vegetables.

True/False — Indicate whether the statement is true or false: Foods that are cooked with dry-heat methods taste rich because of caramelization.

True/False — Indicate whether the statement is true or false: Smoking is a dry heat cooking technique that uses high heat and wood smoke to add flavor to foods.

True/False — Indicate whether the statement is true or false: Sautéing is generally done with delicate, fragile foods that cook relatively quickly.

True/False — Indicate whether the statement is true or false: Fried foods should never be stored under a heat lamp.

True/False — Indicate whether the statement is true or false: Fried foods must be cooked until they appear done on the outside.

True/False — Indicate whether the statement is true or false: There is less recovery time with stove-top pots than with commercial deep-fryers.

True/False — Indicate whether the statement is true or false: The boiling point of water is 100°F (38°C).

True/False — Indicate whether the statement is true or false: Parboiling and blanching are similar, but blanched food is cooked longer than parboiled food.

True/False — Indicate whether the statement is true or false: Poaching is a gentler method of moist cooking than simmering.

True/False — Indicate whether the statement is true or false: Combination cooking makes meat less tender.

True/False — Indicate whether the statement is true or false: Cooking time for stewing is generally shorter than for braising.

Multiple Choice — Identify the choice that best completes the statement or answers the question: What cooking technique uses oil, fat, the radiation of hot air, or metal to transfer heat?

Multiple Choice — Identify the choice that best completes the statement or answers the question: What is the process by which liquid turns into vapor?

Multiple Choice — Identify the choice that best completes the statement or answers the question: What cooking technique uses liquid instead of oil to create the heat energy that is needed to cook the food?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these cooking techniques is a two-step process?

Multiple Choice — Identify the choice that best completes the statement or answers the question: What is the process by which proteins turn from a liquid to a solid state?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Where do fruits and vegetables get their color?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these is the name of the process of cooking sugar to high temperatures?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these cooking techniques uses low heat and long cooking times?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these cooking techniques generally involves longer cooking times than baking?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In which of these cooking techniques do you use a wok?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In what cooking technique do you generally coat the food before cooking it?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In which of these cooking techniques is food cooked by completely submerging it in heated fat or oil?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these cooking techniques is often used for tender foods that cook relatively quickly?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In what cooking technique is food cooked directly under a primary heat source?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In what cooking technique is food cooked in water that is 212°F (100°C)?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In which of these cooking techniques is food cooked slowly and steadily in water that is 185°F to 200°F (85°C to 93°C)?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In what cooking technique is food cooked in a flavorful liquid between 150°F and 185°F (66°C and 85°C)?

Multiple Choice — Identify the choice that best completes the statement or answers the question: In what cooking technique is food cooked in a closed environment filled with vaporized water?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these cooking techniques is a long, slow process where the food is first seared and then cooked in a small amount of hot stock?

Multiple Choice — Identify the choice that best completes the statement or answers the question: Which of these cooking techniques is a long, slow process where the food is completely covered in liquid before cooking?

Completion — Complete each statement: Moist cooking techniques use liquid instead of ________ to create the heat energy that is needed to cook the food.

Completion — Complete each statement: The length of time food is cooked and the cooking technique you use determine how much ________ a food will retain.

Completion — Complete each statement: Lemon juice, vinegar, and baking soda can change the ________ of vegetables.

Completion — Complete each statement: Cooking techniques that use fat as an ingredient or way to transfer heat create an appealing ________.

Completion — Complete each statement: When food continues cooking after it is removed from the oven, it is called ________.

Completion — Complete each statement: To avoid dryness, some meats are ________ during the cooking process.

Completion — Complete each statement: Coating food with flour or crumbs before frying it is called ________.

Completion — Complete each statement: For a less smoky flavor when grilling you can cook food on a(n) ________ griddle.

Completion — Complete each statement: During ________, the liquid closest to the bottom of the pan is heated and rises to the top. Meanwhile, the cooler liquid descends to the bottom of the pan.

Completion — Complete each statement: Plunging food into ice water as soon as you remove it from the cooking liquid is called ________.

Essay — Convert to MCQ: Name and describe the three different cooking techniques.

Essay — Convert to MCQ: What is coagulation, and how does it affect food during the cooking process?

Essay — Convert to MCQ: What is the purpose of searing, and what is the proper method for searing?

Essay — Convert to MCQ: What is boiling, and how does it cook food?

Essay — Convert to MCQ: Describe the steps in stewing a food.

At what temperatures do bacteria multiply the most rapidly?

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

TCS foods are...

Before cooking, all of the following needs to happen (circle all that apply):