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Questions and Answers
What is one key factor that influences a cook's judgment?
What is one key factor that influences a cook's judgment?
A written recipe is always 100% correct.
A written recipe is always 100% correct.
False
What has professional cooking evolved to focus on beyond just recipes?
What has professional cooking evolved to focus on beyond just recipes?
Procedures and methods
A chef improves their skills by understanding the science behind _______.
A chef improves their skills by understanding the science behind _______.
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Match the following concepts with their explanation:
Match the following concepts with their explanation:
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What is the desired temperature range for poaching food?
What is the desired temperature range for poaching food?
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Braising involves cooking food in a large amount of liquid at a high temperature.
Braising involves cooking food in a large amount of liquid at a high temperature.
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What is the main characteristic of sous-vide cooking?
What is the main characteristic of sous-vide cooking?
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The primary method of cooking using heat from above is called _____
The primary method of cooking using heat from above is called _____
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Match the cooking method to its description:
Match the cooking method to its description:
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Which of the following factors does NOT affect cooking time?
Which of the following factors does NOT affect cooking time?
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Flavoring is used to enhance the natural flavor of the main ingredient.
Flavoring is used to enhance the natural flavor of the main ingredient.
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What are the leaves of plants that grow in temperate climates called?
What are the leaves of plants that grow in temperate climates called?
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Food cooked in a closed container using wood chips for smoke is called _____
Food cooked in a closed container using wood chips for smoke is called _____
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Match the flavor profile terms with their definitions:
Match the flavor profile terms with their definitions:
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What cooking method uses dry heat created by burning hardwood or hot coals?
What cooking method uses dry heat created by burning hardwood or hot coals?
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Molecular gastronomy is focused on traditional cooking methods.
Molecular gastronomy is focused on traditional cooking methods.
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Name one characteristic of flavor profiles in cooking.
Name one characteristic of flavor profiles in cooking.
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To cook an item partially and briefly in water is known as _____
To cook an item partially and briefly in water is known as _____
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What is heat primarily associated with?
What is heat primarily associated with?
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Temperature is a measure of the heat energy contained in a substance.
Temperature is a measure of the heat energy contained in a substance.
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What are the two main changes in carbohydrates caused by heat?
What are the two main changes in carbohydrates caused by heat?
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Fiber cannot be ______.
Fiber cannot be ______.
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Match the proteins' heat-related processes with their outcomes:
Match the proteins' heat-related processes with their outcomes:
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At what temperature does the Maillard reaction occur?
At what temperature does the Maillard reaction occur?
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Liquid fats are referred to as oils.
Liquid fats are referred to as oils.
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What happens to solid fats when heated?
What happens to solid fats when heated?
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Heat can be transferred through ______, _______, and _______.
Heat can be transferred through ______, _______, and _______.
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Match the process of heat transfer to its description:
Match the process of heat transfer to its description:
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Which of the following best describes caramelization?
Which of the following best describes caramelization?
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Acids make fiber softer when cooking.
Acids make fiber softer when cooking.
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Name one component present in food that is important for flavor.
Name one component present in food that is important for flavor.
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Most proteins coagulate at temperatures between ______°C and ______°C.
Most proteins coagulate at temperatures between ______°C and ______°C.
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What type of cooking uses infrared radiation as a common method?
What type of cooking uses infrared radiation as a common method?
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Water exists in three states: solid, liquid, and vapor.
Water exists in three states: solid, liquid, and vapor.
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Study Notes
Basic Principles of Cooking
- A written recipe cannot be 100% correct.
- A cook's judgment is based on experience and understanding of raw materials, basic cooking principles, and food science.
- Ever since Carême, professional cooking has been based on procedures and methods, not just recipes.
- Chefs have improved their knowledge and skills by understanding the science behind cooking.
Heat and Food
- Heat is a form of energy associated with the motion of atoms or molecules.
- When a substance absorbs heat, its molecules move faster, resulting in a higher temperature.
- Temperature is the measurement of molecular activity.
- Fast-moving molecules in hot substances come into contact with slower molecules in cold substances, transferring energy, causing heating.
- Food is composed of proteins, fats, carbohydrates, water, and smaller components such as minerals, vitamins, pigments, and flavor elements.
Carbohydrates
- Starches and sugars are carbohydrates and are present in fruits, vegetables, grains, beans, and nuts, meats, and fish.
- Caramelization and gelatinization are two most important changes in carbohydrates caused by heat.
- Caramelization is the browning of sugar.
- Gelatinization occurs when starches absorb water and swell.
Fruit and Vegetable Fibers
- Fruit and vegetable fibers are complex substances that give plants structure and firmness.
- Fiber cannot be digested.
- Cooking softens fruits and vegetables as fibers break down.
- Acids and sugar can make fibers firmer, while baking soda can make them softer.
Proteins
- Proteins are long chains of amino acids.
- These chains normally form tight coils but will gradually unwind during heating.
- At this point, the protein is denatured.
- Further heating leads to coagulation, causing the protein coils to unwind and further toughen the protein.
- Most proteins coagulate between 71° and 85° Celsius.
- Meat and fish, cheese, eggs, beans, bread, hummus, nuts, and seeds are sources of protein.
The Maillard Reaction
- The Maillard reaction occurs when proteins are heated to 154° Celsius.
- Amino acids in the protein react with carbohydrate molecules, triggering a complex chemical reaction.
- This reaction results in a brown color and richer flavor.
- This reaction only takes place on the dry surface of the food.
- Special proteins in meats, known as connective tissues, can be dissolved by slow cooking, aided by acids like lemon or vinegar.
Fats
- Fats can be solid or liquid at room temperature.
- Liquid fats are called oils.
- When solid fats are heated, they dissolve, with melting points varying.
- Continued heating causes fats to rapidly deteriorate and begin to smoke, with different smoking points for various fats.
- Fat sources include meats, poultry, fish, eggs, milk and milk products, nuts and grains, and fruits and vegetables. Fats are also important cooking mediums, such as frying.
Cooking Methods
- Moist heat methods use water or water-based liquids to transfer heat.
- Methods include boiling, simmering, poaching, blanching, steaming, braising, and stewing.
- Dry heat methods use hot air, hot metal, or hot fat for heat transfer.
- Methods include baking/roasting, barbecuing, pan smoking, grilling, griddling, pan-broiling, sautéing, pan-frying, and deep-frying.
- Sous-vide, a French term meaning "under vacuum," involves vacuum-sealing food in plastic bags before cooking them at a precise temperature.
- Molecular gastronomy manipulates food ingredients in new and innovative ways using technology.
Building Flavors
- Flavor profiles are the harmony of tastes and aromas created by combining ingredients.
- Primary flavors come from the main ingredient.
- Supporting flavors enhance the main ingredient, with each ingredient having a purpose.
- Ingredients can work together by harmonizing or contrasting.
- Simpler flavor combinations are usually better than complex ones.
- Classic flavor recipes are the best way to study traditional cuisines around the world.
- Seasoning enhances the natural flavor of the main ingredient.
- Flavoring adds a new flavor to food.
- Most flavorings need heat to release their flavors.
- Too much cooking can result in a loss of flavor.
Herbs and Spices
- Herbs and spices are flavorings, with herbs often from temperate climates and spices from tropical climates.
- A list of common herbs and spices includes Allspice, Basil, Cilantro, Chili powder, Chipotle, Cinnamon, Cumin, Garlic, Marjoram, Onion, Oregano, Paprika, Parsley, Rosemary, Salt, Thyme, and Black Pepper.
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Description
Test your knowledge on the relationship between cooking, recipes, and the science behind them. This quiz explores important concepts that influence a cook’s judgment and the evolution of professional cooking. Are you ready to refine your culinary understanding?
