Chapter 9-

Question 1

cooking

Answer 1

the transfer of energy from a heat source to a food

Question 2

heat

Answer 2

a type of energy

Question 3

cold

Answer 3

the absence of heat

Question 4

conduction

Answer 4

the movement of heat from one item to another through direct contact; relatively slow because there must be physical contact.

Question 5

convection

Answer 5

transfer of heat through a fluid, which may be liquid or gas. 2 types are natural and mechanical convection.

Question 6

radiation

Answer 6

energy transferred by waves of heat or light striking the food. 2 types are infrared and microwave cooking.

Question 7

Foods are composed of…

Answer 7

proteins, carbohydrates, water, fat, and a small amount of vitamins and minerals.

Question 8

coagulation

Answer 8

the irreversible transformation of proteins from a liquid or semi-liquid state to a solid state. Most proteins coagulate between 160 & 185.

Question 9

gelatinization

Answer 9

the process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens and clarifies slightly.

Question 10

carmelization

Answer 10

the process of cooking sugars; the browning of sugar enhances the flavor and appearance of foods.

Question 11

Maillard Reaction

Answer 11

the process whereby sugars break down in the presence of protein.

Question 12

evaporation

Answer 12

responsible for drying out of foods during cooking

Question 13

Moist-heat cooking

Answer 13

uses water or steam; used to tenderize and emphasize natural flavors of food.

Question 14

dry-heat cooking

Answer 14

uses air or fat; give rich flavor

Question 15

Braising and stewing

Answer 15

the 2 most significant combination cooking methods

Question 16

broiling

Answer 16

uses radiant heat from an overhead source to cook foods.

Question 17

grilling

Answer 17

similar to broiling but uses heat source from beneath cooking surface.

Question 18

roasting and baking

Answer 18

the process of surrounding food with dry, heated air in a closed environment.

Question 19

sauteing

Answer 19

uses conduction to transfer heat from a hot pan to food with the aid of a small amount of fat.

Question 20

stir-frying

Answer 20

a variation of sauteing; uses a wok

Question 21

pan-frying

Answer 21

a dry-heat cooking method in which heat is transferred by conduction from the pan to the food, using a moderate amount of fat. Also uses convection.

Question 22

deep-frying

Answer 22

uses conduction and convection to transfer heat to food submerged in hot fat. Dry-heat method. Basket (and double basket) and swimming method.

Question 23

Why are deep-fried foods breaded?

Answer 23

to prevent food from absorbing excessive amounts of fat.

Question 24

recovery time

Answer 24

the length of time it takes a cooking medium such as fat or water to return to the desired cooking temperature after food is submerged in it.

Question 25

hydrogenation

Answer 25

a chemical process that adds hydrogen to oil, turning the liquid oil into a solid.

Question 26

what should you consider when choosing a fat to fry with?

Answer 26

smoke point, flavor, and resistance to chemical breakdown.

Question 27

poaching

Answer 27

moist-heat method that uses convection to transfer heat from a liquid to a food. Placed in liquid between 160 & 180 degrees. 2 methods are submersion and shallow poaching.

Question 28

cuisson

Answer 28

the liquid used for shallow poaching

Question 29

simmering

Answer 29

moist-heat method that uses convection to transfer heat from a liquid to food. Food submerged in liquid between 185 & 205 degrees.

Question 30

boiling

Answer 30

Turbulent waters and the relatively high temperatures cook foods more quickly than poaching or simmering. Boiling point 212 degrees.

Question 31

steaming

Answer 31

uses convection to transfer heat from steam to food. Enhances natural flavors and helps retain nutrients.

Question 32

braising

Answer 32

usually large pieces that are firs browned in a small amount of fat at high temps, then cooked at low heat using a combination of simmering and steaming to transfer heat from the liquid (conduction) and air (convection) to the food.

Question 33

combination methods

Answer 33

often used for less tender but flavorful cuts of meat as well as for poultry and some vegetables.

Question 34

E coli

Answer 34

Bacteria from poop

Question 35

Poeleing

Answer 35

Basting using the foods own juices

Question 36

Court bouillon

Answer 36

Liquid in which fish or veggies are poached. Consists of mirepoix and poaching liquid.