Term
| In terms only of the basic method of heat transfer, what is the difference between baking and roasting? |
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Definition
a. baking uses a baking pan, which transfers heat.
b. Roasting uses an aromatic liquid to transfer heat.
c. Roasting uses oil to transfer heat.
d. there no difference |
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Term
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Definition
a. the time it takes for food to become hot when cooking.
b. the time it takes for a pan to heat up again after food has been added.
c. the time it takes for food to begin releasing moisture
d. the time it takes to remove food from a deep fat fryer |
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Term
| The expression "conditioning th pan" refers to... |
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Definition
a. cleaning a saute pan as you are using it
b. adding oil to a pan
c. letting the pan heat up first, even before adding oil
d. adding hot water to a cold pan to increase the speed at which the pan heats |
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Term
Pan broiling is ...
[image] |
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Definition
a. a type of sauteing in which no fat is used
b. a type of sauteing in which water replaces oil
c. a dry heat method using enough oil to come halfway up the food
d. a moist heat method using simmering water |
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Term
For deep frying, the temperature of the oil is typically...
[image] |
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Definition
a. 212 degrees F
b. 300 -325 degrees F
c. 325-350 degrees F
d. 350-375 degress F |
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Term
Poaching requires a cooking temperature of ...
[image] |
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Definition
a. 160-170 degrees F
b. 212 degrees F
c. 250-260 degree F
d. 300-310 degree F |
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Term
| When the temperature of the oven may be too intense for a baked food, chefs sometimes... |
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Definition
a. blanch the food first
b. turn the oven 50 percent lower
c. bake the food in a water bath
d. sear the food first |
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