Cooking

Question 1

What is Cooking?

Answer 1

Heating to temperatures that…

Kill pathogens

Produce desirable flavors and colors

Alter texture

Question 2

Hearths for cooking common starting about

Answer 2

300,000 years ago

Question 3

Oldest Cookware:

Answer 3

About 20,000 years ago

Question 4

Animal domestication:

Answer 4

About 15,000 years ago

Question 5

Agriculture

Answer 5

About 10,000 years ago

Question 6

what is hydrolysis?

Answer 6

Large molecules are split up (requires water)

Question 7

what does hydrolysis change?

Answer 7

Changes digestibility and texture

Question 8

what can hydrolysis occur in?

Answer 8

proteins, carbohydrates, and lipids

Question 9

what happens when you heat proteins?

Answer 9

they break down

Question 10

Maillard reaction:

Answer 10

chemical reaction between proteins and sugars with heat. As proteins and sugars come into contact with heat- new compounds are created.

Question 11

Cooking breaks down what in food?

Answer 11

Bonds

Question 12

Binders=

Answer 12

molecules that provide structure and ridgety to food

Question 13

Growth and death are functions of…?

Answer 13

Time and heat

Question 14

At low temperatures…

Answer 14

bacteria grows slowly

Question 15

at high temperatures,

Answer 15

bacteria die

Question 16

T/F- Different pathogens have different temperature tolerances?

Answer 16

True

Question 17

4 methods of heat transfer (cooking)

Answer 17

Conduction

Convection

Radiation

Induction?

Question 18

Conduction Definition:

Answer 18

Direct contact with heat source

Question 19

what type of cookware has high thermal conductivity?

Answer 19

Silver

Copper

Gold

Aluminum

Cast Iron

Carbon Steel

Stainless Steel

Question 20

examples of Conduction

Answer 20

Gas and electric stoves, griddles, grills

Question 21

Convection Definition:

Answer 21

The transfer of heat through air or liquid currents

Question 22

T/F- Convection cooks faster than Conduction?

Answer 22

True. because contact area is exchanged

Question 23

With convection, time and temperature need to be

Answer 23

reduced

Question 24

Examples of cooking with Convection:

Answer 24

Convection ovens and boiling

Question 25

Radiation Definition:

Answer 25

energy transmitted in waves. Do not need to heat the food directly but heat by causing movement of molecules Causes electrically polarized molecules (water, proteins) in the food ot produce heat up through rotation and movement of their atoms

Question 26

Examples of cooking with radiation:

Answer 26

Microwaves and infrared

Question 27

Microwaves:

Answer 27

have a longer and lower frequency than visible light and infrared waves

Question 28

Infrared:

Answer 28

Heat or energy from a slightly different wavelength than visible light produced by high energy lamps

Question 29

Induction Definition:

Answer 29

Utilizes a high-frequency induction coil that is placed just below the cooktop surface The induction coil creates a changing magnetic field which will heat ferrous (iron, steel) material with magnetic friction

Question 30

Is Induction efficient?

Answer 30

Yes, about 90% transfer of energy

Question 31

Hot pans=

Answer 31

Conduction

Question 32

Usually cooking involves what 3 things?

Answer 32

Air, water, or oil (media)

Question 33

Examples of cooking with Air:

Answer 33

Roasting Baking Broiling Air Frying Grilling

Question 34

Examples of cooking with Water:

Answer 34

Simmering Boiling Stewing Braising Steaming

Question 35

Usually, cooking with water is limited to what?

Answer 35

The boiling point of water

Question 36

Con of air frying:

Answer 36

it dries out the surface of the food

Question 37

Examples of cooking with Fats/ Oils:

Answer 37

Sauteing Panfrying Deep-fat frying

Question 38

Pros of cooking with Fats/ Oils:

Answer 38

Can be heated far higher than waters

Question 39

Cons of cooking with Fats/ Oils:

Answer 39

fats can be absorbed into food