Podcast
Questions and Answers
Sautéing requires a very hot ______ when cooking.
Sautéing requires a very hot ______ when cooking.
pan
The browning of food can only be achieved through ______ cooking.
The browning of food can only be achieved through ______ cooking.
dry-heat
Roasting and baking are forms of dry-heat cooking that use ______ air to cook food.
Roasting and baking are forms of dry-heat cooking that use ______ air to cook food.
hot
When sautéing, heat the ______ for a minute before adding food.
When sautéing, heat the ______ for a minute before adding food.
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A ______ oven, which circulates hot air throughout the oven, can enhance the browning reaction.
A ______ oven, which circulates hot air throughout the oven, can enhance the browning reaction.
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Deep-frying is a form of ______ cooking method.
Deep-frying is a form of ______ cooking method.
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Moist heat cooking methods involve cooking with ______.
Moist heat cooking methods involve cooking with ______.
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Grilling and ______ are dry-heat cooking methods that rely on heat being conducted through the air from an open flame.
Grilling and ______ are dry-heat cooking methods that rely on heat being conducted through the air from an open flame.
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Simmering cooks food very ______ because of the constant temperature of the water.
Simmering cooks food very ______ because of the constant temperature of the water.
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Sautéing is a form of dry-heat cooking that uses a very ______ pan and a small amount of fat to cook the food very quickly.
Sautéing is a form of dry-heat cooking that uses a very ______ pan and a small amount of fat to cook the food very quickly.
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The temperature of cooking liquid in simmering ranges from 180°F to ______°F.
The temperature of cooking liquid in simmering ranges from 180°F to ______°F.
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In grilling and broiling, the food must be quite close to the ______ source, which is likely to be an open flame.
In grilling and broiling, the food must be quite close to the ______ source, which is likely to be an open flame.
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Freeze drying removes moisture from the meat tissues by transforming the moisture content into ______ and gas.
Freeze drying removes moisture from the meat tissues by transforming the moisture content into ______ and gas.
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The remaining moisture is further reduced to 0.5% or lower by subjecting the product to high ______ as possible without destroying it.
The remaining moisture is further reduced to 0.5% or lower by subjecting the product to high ______ as possible without destroying it.
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Good quality pork has a ______ and tender texture, a pleasing aroma and a tender seasoned and pleasing taste with a slight hint of smoky flavor.
Good quality pork has a ______ and tender texture, a pleasing aroma and a tender seasoned and pleasing taste with a slight hint of smoky flavor.
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Sausages of good quality are uniform in ______ and length.
Sausages of good quality are uniform in ______ and length.
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Proper storage of preserved meat involves wrapping the items in ______ or foil to prevent freezer burn.
Proper storage of preserved meat involves wrapping the items in ______ or foil to prevent freezer burn.
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Improper storage of preserved meat can result in a ______ texture that comes from loss of moisture.
Improper storage of preserved meat can result in a ______ texture that comes from loss of moisture.
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Never use kitchen cabinets above the ______ for food storage.
Never use kitchen cabinets above the ______ for food storage.
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Fruits and vegetables can be stored in less cold sections or in a special compartment such as the ______.
Fruits and vegetables can be stored in less cold sections or in a special compartment such as the ______.
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If you reuse ______ jars, wash them thoroughly, wipe, and air-dry before using.
If you reuse ______ jars, wash them thoroughly, wipe, and air-dry before using.
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Protein foods should be stored in the ______ part of the refrigerator.
Protein foods should be stored in the ______ part of the refrigerator.
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For proper freezing and storage, the temperature inside the freezer should be ______ºC or lower.
For proper freezing and storage, the temperature inside the freezer should be ______ºC or lower.
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Store frozen foods in their ______ packages.
Store frozen foods in their ______ packages.
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Processed food held in storage should be well-covered or wrapped to keep them from absorbing ______ and flavors from other foods.
Processed food held in storage should be well-covered or wrapped to keep them from absorbing ______ and flavors from other foods.
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Food should be held below ______ zone temperatures.
Food should be held below ______ zone temperatures.
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Thawing a 25kilo pack of ground ______, for example, will be difficult.
Thawing a 25kilo pack of ground ______, for example, will be difficult.
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[Blank] freezing of food in quantity for long-term storage requires special freezing equipment.
[Blank] freezing of food in quantity for long-term storage requires special freezing equipment.
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Most canned foods can be stored at room temperature in a cold place and hold their eating quality for several ______.
Most canned foods can be stored at room temperature in a cold place and hold their eating quality for several ______.
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Canned ham and other perishable meats should be stored in the ______ unless storage recommendations on the can state otherwise.
Canned ham and other perishable meats should be stored in the ______ unless storage recommendations on the can state otherwise.
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