CA Chapters 15 and 16 Test Review

Front

Moist cooking uses oil to generate the heat energy needed to cook food.

Back

False

Front

Sautéing is generally done with delicate, fragile foods that cook relatively quickly.

Back

True

Front

Fried foods must be cooked until they appear done on the outside.

Back

False

Front

There is less recovery time with stove top pots than with commercial deep fryers.

Back

False

Front

Parboiling and blanching are similar, but blanched food is cooked longer than parboiled food.

Back

False

Front

Cooking time for stewing is generally shorter than for braising.

Back

True

Front

Nerve endings are responsible for detecting flavor.

Back

True

Front

What is the process by which liquid turns into vapor?

Back

evaporation

Front

Which of these cooking techniques is a two step process? dry, moist, wet, combination

Back

combination

Front

What is the process by which proteins turn from liquid to a solid state?

Back

coagulation