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