WorksheetsChapter 10: Principles of Cooking
Total questions: 9
Worksheet time: 5mins
Which statement best defines coagulation in cooking?
Starch absorbs moisture and swells
Sugars break down with proteins
Change from semiliquid to solid state
Water reaches 212 degrees Fahrenheit
Which example shows coagulation most clearly?
Bread dough rising in the oven
Sugar melting into caramel
Water simmering at low heat
Raw eggs becoming cooked eggs
What is gelatinization?
Starch granules absorb moisture and swell
Water changes from liquid to vapor
Proteins set from heat and become firm
Sugars react with proteins and brown
Which list contains only dry-heat cooking methods?
Broiling, roasting, grilling, baking
Poaching, steaming, simmering, sous vide
Boiling, braising, stewing, poaching
Blanching, steaming, boiling, poaching
Which description defines moist-heat cooking?
Foods cooked by air or fat
Foods cooked by steam or water
Sugars browning with proteins
Starch thickening in sauces
What is the typical temperature range for poaching?
212–225 degrees Fahrenheit
190–205 degrees Fahrenheit
160–185 degrees Fahrenheit
120–140 degrees Fahrenheit
Which statement best explains Maillard browning?
Starch granules absorb moisture and swell
Water reaches its boiling point
Proteins fully denature and coagulate
Sugars break down in presence of protein
Which is a common effect of the Maillard reaction on foods?
Water evaporates and concentrates taste
Proteins darken and develop complex flavors
Fats melt and increase mouthfeel
Starch thickens liquids into smooth gels
What do poaching and simmering have in common?
Both use only dry air or hot fat
Both are performed without any liquid
Both foods are submerged in a hot liquid
Both require temperatures above boiling
