Culinary Science Quiz

False (B)

Procedures and methods

<p>cooking</p> Signup and view all the answers

<p>Cook's Judgment = Based on experience and understanding of raw materials, cooking principles, and food science Basic Cooking Principles = Focus on procedures and methods in cooking Food Science = The study of the physical and chemical properties of food Types of Cooking Methods = Different techniques applied to prepare food</p> Signup and view all the answers

<p>71-82°C (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Precise temperature control</p> Signup and view all the answers

<p>broiling</p> Signup and view all the answers

<p>Boil = Cooking in bubbling liquid Grill = Cooking over an open heat source Stew = Cooking with a larger amount of liquid than braising Sauté = Quick cooking in a small amount of fat</p> Signup and view all the answers

<p>Color of the food (D)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Herbs</p> Signup and view all the answers

<p>pan smoking</p> Signup and view all the answers

<p>Primary flavor = Main ingredient's key flavor Supporting flavor = Enhances primary flavor Volatile flavor = Evaporates when heated Seasoning = Enhances natural flavor</p> Signup and view all the answers

<p>Barbecuing (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Harmony of tastes and aromas</p> Signup and view all the answers

<p>blanching</p> Signup and view all the answers

<p>Motion of atoms or molecules (D)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Caramelization and Gelatinization</p> Signup and view all the answers

<p>digested</p> Signup and view all the answers

<p>Denaturation = Coils unwind Coagulation = Protein texture becomes firm Excess heat = Proteins toughen Maillard reaction = Browning and flavor development</p> Signup and view all the answers

<p>154°C (B)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>They dissolve</p> Signup and view all the answers

<p>conduction, convection, radiation</p> Signup and view all the answers

<p>Conduction = Direct contact transfer of heat Convection = Movement of air or liquids to spread heat Radiation = Energy transfer by waves Natural convection = Hot substances rise, cooler sink</p> Signup and view all the answers

<p>Browning of sugar (C)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Flavor elements</p> Signup and view all the answers

<p>71, 85</p> Signup and view all the answers

<p>Broiling (D)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

Professional cooking relies on methods and procedures, not just recipes.

A chef's skill and judgment are essential for successful cooking, based on experience and knowledge of ingredients and science.

Available ingredients that influence cooking decisions.

Fundamental procedures and methods in cooking.

Scientific understanding of cooking processes and their effects on food.

A form of energy associated with the motion of atoms or molecules.

A measure of molecular activity (how fast molecules are moving).

Heat moving directly from one object to another that is touching it.

Heat spread by the movement of liquids (like water or steam) or gasses (air).

Energy being transferred by waves, converting to heat when hitting an object.

Starches and sugars found in many foods.

Browning of sugars when heated.

Starches absorbing water and swelling when heated.

Long chains of amino acids in food.

Unwinding of protein coils when heated.

Proteins changing from liquid to solid when heated further.

Chemical reaction between proteins and carbohydrates that creates brown color and rich flavor.

Found in many foods, and used as cooking mediums.

The temperature at which a solid fat changes to a liquid.

The temperature at which fat begins to break down and smoke.

The point at which food has reached the desired internal temperature and undergone the intended physical changes.

The time it takes to cook food is influenced by the cooking temperature, the speed at which heat transfers, and the size, temperature, and characteristics of the food itself.

Cooking methods where heat is transferred through water or water-based liquids. Examples include boiling, simmering, poaching, blanching, steaming, braising, and stewing.

Cooking in rapidly bubbling liquid at a high temperature (100°C).

Cooking in gently bubbling liquid at a lower temperature (85-96°C).

Cooking gently in hot, but not bubbling, liquid (71-82°C).

Partially and briefly cooking food in boiling water.

Cooking food directly exposed to steam.

Cooking in a small amount of liquid at a low temperature, often with browning first.

Similar to braising, but with larger pieces of meat and often more vegetables.

Cooking methods where heat is transferred through hot air, hot metal, or hot fat. Examples include baking/roasting, barbecuing, pan smoking, broiling, grilling, griddling, pan broiling, sautéing, pan-frying, and deep-frying.

Cooking food surrounded by hot, dry air, usually in an oven.

A cooking method where food is vacuum-sealed in plastic bags and immersed in precisely controlled water baths.

A modern approach to cooking that uses innovative techniques and ingredients to enhance the taste, appearance, and texture of food.