Culinary Science Quiz

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.