Cookery 4th Quarter Exam Quiz and Flashcards

In the classical menu, the term entrée refers to the main course.

Both hot and cold entrees are always complex dishes on the menu.

The four kinds of doneness in meat include Well Done, where the meat feels hard and rough when pressed with a finger.

Meat is a good source of protein and fiber.

A good marinade typically consists of four basic components: acid, oil, sugar, and salt.

Pineapple Marinade is recommended for seafood and poultry.

Mustard-Vinegar Marinade is primarily used for pork dishes.

Teriyaki Marinade is suggested for enhancing the flavor of beef and poultry.

High heat tenderizes and shrinks protein resulting in excessive moisture retention.

Roasts cooked at high temperatures shrink more and lose more moisture.

Dry heat cooking methods include braising, steaming, and poaching.

Deep-frying is considered a form of dry-heat cooking.

Cooking Methods and Techniques

In a classical menu, the term entrée refers to the courses after the Grosse piece.
Entrées can be hot or cold and are often described as simple dishes on the menu, appearing in various categories such as hot snacks, garnishes for main dishes, and specialties of the day.

Meat Doneness and Marinades

There are four kinds of doneness in meat, but Medium Well is not described as feeling hard and rough when pressed with a finger.
Meat is not a good source of carbohydrates, but rather a good source of protein and other nutrients.
A good marinade typically consists of three basic components: acid, oil, and sugar.
Different marinades are suited for specific types of meat, such as Pineapple Marinade for beef and lamb, Teriyaki Marinade for pork and poultry, and Bourbon Marinade for its spicy kick.

Cooking Techniques

High heat can toughen and shrink protein, resulting in excessive moisture loss.
Roasts cooked at high temperatures actually shrink more and lose more moisture.
Moist heat penetrates meat quickly, making it important to cook it correctly to avoid overcooking.
Dry heat cooking methods do not include boiling, steaming, or poaching, as these are actually moist-heat methods.
Roasting and baking are forms of dry-heat cooking, while braising, steaming, and poaching are forms of moist-heat cooking.
Sautéing requires a hot pan with a small amount of fat to cook the food quickly, and boiling is a common moist-heat cooking method used for various foods.
Deep-frying is a form of dry-heat cooking, not moist-heat cooking, as it involves immersion of food in hot fat.
Braising is best done in the oven, where the heat surrounds the pot and cooks the food more evenly.

Test your knowledge of cookery with this worksheet, designed for modular learning and face-to-face classes. This assessment is part of the 4th quarter worksheets for Technology and Livelihood Education in La Paz National High School.