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