Basic Principles in Cookery

Which of the following explains best how heat cooks food?

• When the temperature is high like with heat on the food, the molecule moves slowly

• When the temperature is high like with heat on the food, the molecule moves fast

• As heat is transferred, the hot substance gains energy and the colder substance gains energy as well.

• As heat is transferred, the hot substance loses energy and the colder substance loses energy as well.

Which of the following best explains conductive heat in cooking?

• heat comes from any points of the equipments and indirectly on the food

• heat comes from the bottom or above or on the equipment and directly to the food

• the food is cook in an oven

• the food is cook in a steamer

Which of the following is an example of convective cooking?

• broiling

• grilling

• sauteeing

• baking

Why is it important to know the kind of heat-transfered you apply in cooking your meat?

• since this will determine your skills in cooking

• since this will determine the number of cooks needed in the cooking process

• since this will make you more knowledgeable in cooking

• since it will determine if your meat is going to be cooked dry or moist

Which of the following shows what gelatinization is in cooking starch?

• when melting the sugar into a brown colour and thick texture used as a hard garnish for cakes and pastries

• when making a roux sauce as the flour is added to the melted butter that would create as the thickener for sauces

• when adding the egg yolk to the oil and vinegar to combine in making a mayonnaise or hollandaise

• When making a sour dough baked in a dry heat and the colour of the shell of the bread turns brown

Which of the following shows what caramelization is in the effect of heat in carbohydrates?

• when melting the sugar into a brown colour and thick texture used as a hard garnish for cakes and pastries

• when adding the egg yolk to the oil and vinegar to combine in making a mayonnaise or hollandaise

• when making a roux sauce as the flour is added to the melted butter that would create as the thickener for sauces

• When making a sour dough baked in a dry heat and the colour of the shell of the bread turns brown

Which of the following shows what dextrinisation is in the effect of heat in carbohydrates?

• when melting the sugar into a brown colour and thick texture used as a hard garnish for cakes and pastries

• when adding the egg yolk to the oil and vinegar to combine in making a mayonnaise or hollandaise

• when making a roux sauce as the flour is added to the melted butter that would create as the thickener for sauces

• When making a sour dough baked in a dry heat and the colour of the shell of the bread turns brown

Which of the following best describes what happens to protein that becomes coagulated?

• a raw egg white becomes solid hard block when cooked

• a strip of pasta becomes tender as boiled in the water

• a raw gray shrimp turns into red color as cooked

• a bar of butter is melted as put into the stove top

Which of the following helps in the denaturation of protein meat?

• water

• lemon juice

• salt

• soy sauce

Which of the following best describes molecular gastronomy or avant garde cooking?

• incorporating food with fashion

• using expensive ingredients in cooking

• cooking dishes done by professional and famous chefs

• cooking and presenting food in new ways using technology