26775896
Beschreibung
Quiz von Elissa Atkinson, aktualisiert more than 1 year ago
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Erstellt von Elissa Atkinson
vor etwa 4 Jahre
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Frage 1
Frage
application of heat to food
Antworten
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cooking
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eating
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boiling
-
broiling
Frage 2
Frage
Why cook?
Antworten
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destroys microorganisms
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The only way to eat food
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changes molecular structure
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softens food for easier digestion
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makes nutrient more available
-
improves flavoring
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alters texture, taste, odor, and appearance
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all of the above
Frage 3
Frage
Heat transferred to food by water, liquid, or steam
- can result in the destruction of flavor compounds, texture, vitamins, and/or minerals
Antworten
-
moist heat
-
dry heat
Frage 4
Frage
scalding
Antworten
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150F, large bubbles on top and sides of the pan
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160-180F, small bubbles, food partially or fully immersed
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180F, gently rising bubbles
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Involve simmering; use a small amount of liquid, brown meat first
Frage 5
Frage
poaching
Antworten
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150F, large bubbles on top and sides of the pan
-
160-180F, small bubbles, food partially or fully immersed
-
Involve simmering; use a small amount of liquid, brown meat first
-
212F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans
Frage 6
Frage
Simmering
Antworten
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180F, gently rising bubbles
-
150F, large bubbles on top and sides of the pan
-
Involve simmering; use a small amount of liquid, brown meat first
-
Boiling only for a few mins (partial cooking)
Frage 7
Frage
Boiling
Antworten
-
150F, large bubbles on top and sides of pan
-
160-180F, small bubbles, food partially or fully immersed
-
212F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans
-
180F, gently rising bubbles
Frage 8
Frage
[blank_start]Braiding/Stewing[blank_end]- Involve simmering; use small amount of liquid, brown meat first
Antworten
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Braising/Stewing
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Parboil
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blanch
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Steaming
Frage 9
Frage
Steaming is at [blank_start]212[blank_end] degrees and is placed [blank_start]above[blank_end] boiling water
Antworten
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212 or higher
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201
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151
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210
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above
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below
Frage 10
Frage
braising is _______ and stewing is ______.
Antworten
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large pieces; small
-
small pieces; large
Frage 11
Frage
Heat transferred by air, radiation, fat, metal
Antworten
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Wet heat
-
Moist heat
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Dry heat
Frage 12
Frage
baking
Antworten
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Hot air 212-500F, average 350F
-
Food under intense heat source, for tender meat, poultry, fish
-
food above a heat source
Frage 13
Frage
Roasting
Antworten
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food above heat source
-
Food under intense heat source, for tender meat, poultry, fish
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For meat (baste every 20 min), poultry, veggies
Frage 14
Frage
Broiling
Antworten
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Hot air 212-500F, average 350F
-
For meat (baste every 20 min), poultry, veggies
-
Food under intense heat source, for tender meat, poultry, fish
Frage 15
Frage
Grilling
Antworten
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Cooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness
-
Slow cooked for long time
-
food above heat source
Frage 16
Frage
Frying
Antworten
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Cooking in fat, which lubricates; transfers heat; and provides flavor, browning and crispness
-
slow cook for a long time
-
food above a heat source
Frage 17
Frage
[blank_start]Conduction[blank_end] is Heat transferred from flame/coil and Energy transferred via direct contact
Antworten
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Conduction
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Convection
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Radiation
Frage 18
Frage
Heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement
Energy transferred via mass motion of molecules
Antworten
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Conduction
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Convection
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Radiation
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Induction
Frage 19
Frage
Broiling, grilling, microwave; energy waves produce
Energy transferred via electromagnetic radiation
Antworten
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Radiation
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Convection
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Conduction
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Induction
Frage 20
Frage
Electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current
Antworten
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Induction
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Radiation
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Convection
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Conduction
Frage 21
Frage
Measuring tools for [blank_start]liquid[blank_end] are graduated cylinder w lip for pouring
Antworten
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liquid
-
dry
Frage 22
Frage
Measuring tools for [blank_start]dry[blank_end] flat-topped cups spoons for <1/4 C
Antworten
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dry
-
liquid
Frage 23
Frage
Measuring by weight is...
Antworten
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Most common technique
-
most accurate
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Least accurate
-
Least common technique
Frage 24
Frage
To mix using a circular or figure-eight motion
Antworten
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beat
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stir
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blend
Frage 25
Frage
Moved vigorously back n forth
Antworten
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Stir
-
beat
-
cream
Frage 26
Frage
blend
Antworten
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adhere
-
Mixed thoroughly until one
-
To mix using a circular or figure eight motion
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Gently incorporate
Frage 27
Frage
Adhere
Antworten
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bind
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Blend
-
beat
Frage 28
Frage
Fat and sugar beaten, light airy texture
Antworten
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blend
-
beat
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cream
Frage 29
Frage
whip
Antworten
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Gently incorporate
-
Fat and sugar beaten, light airy texture
-
Air incorporated
Frage 30
Frage
folding is gently incorporating
Antworten
- True
- False
Frage 31
Frage
Most formal, Serve and clear from the left; beverages from the right, courses: appetizers, soup, dish, palate cleanser, entree, salad
Antworten
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Russian
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French
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English
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American
Frage 32
Frage
food brought out on a cart, cooking completed on a small heater and cooked tableside
Antworten
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Russian
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French
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English
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American
Frage 33
Frage
Formal intimate gathering; waiters serve courses-or may be portioned out by host; a small group of people
Antworten
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Russian
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English
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French
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American
Frage 34
Frage
American Meal Service
Antworten
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Most Formal
-
meal plated n served from the kitchen
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faster
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highly trained cooks n waiter
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all of the above
Frage 35
Frage
food brought out from kitchen; guest serve themselves from serving platters or bowl; food is passed clockwise; table settings are removed before dessert
Antworten
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Russian
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Family
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French
-
English
Frage 36
Frage
Menu dictates
Antworten
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Purchasing food items, equipment, scheduling, labor, and serving
-
To plan, prepare, and serve meals
Frage 37
Frage
-general/ regular
-prescribed depending on health condition
-modified consistency
- mashed, chopped, grounded, puréed
Antworten
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Family menu planning
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Hospital menu planning
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Gathering menu planning
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Restaurant menu planning
Frage 38
Frage
[blank_start]3-week[blank_end] menu cycle improves cost control
Antworten
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3-week
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4-week
-
1-week
Frage 39
Frage
Less [blank_start]tender[blank_end] meat = [blank_start]less[blank_end] expensive
Antworten
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tender
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fat
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color
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less
-
more
-
the same
Frage 40
Frage
the last day on which the product will still have high quality
Antworten
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expiration date
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sell-by date
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use by date
Frage 41
Frage
The suggested date for retailers to remove the product from shelves
Antworten
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expiration date
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sell by
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use by
Frage 42
Frage
A body tissue that provides support for the body and connects all of its parts
Antworten
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connective tissue
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Collagen
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adipose tissue
-
Elastin
Frage 43
Frage
Gels w moist heat; high flavor; high toughness; higher w age
Antworten
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connective tissue
-
Collagen
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adipose tissue
-
Elastin
Frage 44
Frage
No softening w cooking; mostly found in neck and shoulders
Antworten
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Collagen
-
connective tissue
-
Elastin
-
adipose tissue
Frage 45
Frage
Tissue that stores fat.
Antworten
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adipose tissue
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Collagen
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connective tissue
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Elastin
Frage 46
Frage
Youngest classification of beef
Antworten
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calves
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veal
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steer
Frage 47
Frage
milk-fed, milky flavor, pale color, tender texture
Antworten
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veal
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calves
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steer
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cow
Frage 48
Frage
Beef is classified by...
Antworten
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age
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sex
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color
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height
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all of the above
Frage 49
Frage
promote absorption and metabolism of nutrients, ↑ fat, and weight
Antworten
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antibiotics
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hormones
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feed
Frage 50
Frage
[blank_start]Antibiotics[blank_end] to decrease boating and risk of acidosis
Antworten
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Antibiotics
-
Hormones
Frage 51
Frage
More bone means...
Antworten
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Higher AP
-
Less % yield
-
all of the above
Frage 52
Frage
higher omega-3 content in beef is from
Antworten
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grass fed
-
grain fed
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Both
Frage 53
Frage
stiffening of the joints and muscles of a body a few hours after death, usually lasting from one to four days.
Antworten
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Myoglobin
-
Rigor mortis
-
Aging
Frage 54
Frage
fed only grain, grass or milk, no hormones, antibiotics (only if sick)
Antworten
-
Organic meat
-
kosher meat
-
variety meat
Frage 55
Frage
Blood drained, arteries, and veins removed (no swine)
Antworten
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Organic
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Kosher
-
Variety
Frage 56
Frage
USDA grading poultry factors
Antworten
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Shape
-
Fleshing
-
Fat
-
Blemishes
-
Broken bones or tears in the skin
-
weight
-
color
Frage 57
Frage
Degree to which it has been cleaned or processed
Antworten
-
dressed
-
style
-
whole
Frage 58
Frage
dressed poultry has Blood, feathers, craw/crop removed
Antworten
- True
- False
Frage 59
Frage
Nuggets, patties, chopped
Antworten
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Comminuted
-
Emulsified
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ground
Frage 60
Frage
Very small pieces, mixed w fat and water
Antworten
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Comminuted
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Emulsified
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whole
Frage 61
Frage
Per person Chicken [blank_start]1/2 lb[blank_end], Turkey [blank_start]1 lb[blank_end], Duck [blank_start]1 lb[blank_end], Goose [blank_start]1/2 lb[blank_end]
Antworten
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1/2 lb
-
1 lb
-
2 lb
-
1 1/2 lb
-
1 lb
-
1/2 lb
-
1 1/2 lb
-
1 lb
-
1/2 lb
-
1/2 lb
-
1 lb
-
1 1/2 lb
Frage 62
Frage
Microwave and cold water are the best technique to thaw poultry
Antworten
- True
- False
Frage 63
Frage
US Department of Commerce conducts inspections of fish processing plants
Antworten
- True
- False
Frage 64
Frage
Collagen–only [blank_start]3%[blank_end] in fish ([blank_start]15%[blank_end] in land animals)
Antworten
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3%
-
12%
-
5%
-
15%
-
20%
-
5%
Frage 65
Frage
Slow twitch= [blank_start]white[blank_end] pigment; Fast twitch= [blank_start]red[blank_end] pigment
Antworten
-
white
-
red
-
pink
-
red
-
white
-
pink
Frage 66
Frage
What qualities should be considered when selecting fish
Antworten
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“Fresh fish” aroma
-
Bulging, jet black eyes
-
Tight scales
-
Firm flesh
-
Stiff body
-
Big belly
-
Red gills
-
Belly free of swelling or gas
Frage 67
Frage
[blank_start]Gaping[blank_end] is the separation of fish flesh into flakes and is caused by aging and/or rough handling.
Antworten
-
Gaping
Frage 68
Frage
“minced meat” is known as [blank_start]surimi[blank_end] and is deboned, minced, treated, mixed with gums, sugars, starch, egg whites, red coloring
Antworten
-
surimi
Frage 69
Frage
Surimi is...
Antworten
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up in omega 3
-
down in omega 3
-
up in salt
-
down in salt
-
up in cholesterol
-
down in cholesterol
Frage 70
Frage
Fish final cooking temp...
Antworten
-
350
-
145
-
212
-
155
Frage 71
Frage
histamine
Antworten
-
toxins are not destroyed by cooking
-
raw fish consumed alone
-
highly toxic in small amounts
-
all of the above
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