Completion
Carryover cooking helps baked items retain their ___ while the baking process is completed
moisture
___ is the colored, outermost layer of the peel of a citrus fruit and contains a high concentration of oil.
Zest
___ is a technique in which food is steamed in a parchment paper package as it bakes in an oven.
A. Sous vide B. Poêléing
C. Parcooking D. En papillote
D. En Papillote
___ mustard is a type of yellow mustard that has a hot, spicy flavor and is made from ground yellow and brown or black mustard seeds, wheat flour, and turmeric. A. Prepared B. Dijon C. English D. American
C. English
Pan-frying is the process of quickly cooking items in a heated wok with a very small amount of fat while constantly stirring the items.
False
___ poaching requires the food to be completely covered by the poaching liquid
Submersion
In the ___ method an item is slowly lowered into the hot fat without the use of a fryer basket
Swimming
___ radiation can be seen in a toaster or a broiler when the heating element glows red.
A. Infrared B. Induction
C. Convection D. Microwave
A. Infrared
__ basil is the most common type of basil and is traditionally used in tomato sauces and pesto.
A. Sour B. Opal C. Sweet D. Lemon
C. Sweet
Convection heat transfer is the reason that fat is a consistent temperature throughout a fryer once it reaches a set temperature.
True
Because its complex flavor suggests a combination of cinnamon, nutmeg, and cloves, this pea-shaped berry spice is called ___.
Allspice
___ are small bumps found on the tongue that are covered with hundreds of taste buds.
Papille
___ is an herb with smooth, slightly elongated leaves and is best known as the flavoring in béarnaise sauce.
A. Thyme B. Sage
C. Rosemary D. Tarragon
D. Tarragon
___, also known as wild marjoram, is an herb with small, dark-green, slightly curled leaves and is a member of the mint family.
A. Parsley B. Cilantro C. Oregano D. Savory
C. Oregano
A French grill is a griddle with raised edges that creates grill marks where the food touches the ridges.
True
Frying is a(n) ___ cooking method in which food is cooked in hot fat over moderate to high heat.
Dry-Heat
The higher the ___, the better suited the oil is for frying.
Although ___ comes from the same plant as the herb cilantro, the flavor is completely different, and the two should never be substituted for one another.
A. coriander B. cumin
C. fennel seed D. caraway seed
A. Coriander
Simmering occurs when the temperature of the cooking liquid is between ___ and 205°F.
A. 160°F B. 180°F C. 206°F D. 213°F
B. 180
Baking is the primary cooking method used to cook meat, poultry, and seafood
False
___ is the ability of the senses to gather information and evaluate the environment
Sensory perception
Caramelization is a reaction that occurs when ___ are exposed to high heat and produce browning and a change in flavor
Sugars
___ is a dry-heat cooking method in which food is cooked on open grates above a direct heat source.
A. Smoking B. Griddling
C. Frying D. Grilling
D. Grilling
The Maillard reaction is a reaction that occurs when the ___ and sugars in a food are exposed to heat and merge together to form a brown exterior surface.
A. proteins B. starches C. lipids D. nutrients
A. Proteins
Reduction is the process of gently simmering a liquid until it lessens in volume and results in a thicker liquid with a less concentrated flavor.
False