UNIT 6- Cooking Methods
To cook food quickly in a small amount of fat over high heat
Sauteing
The process of working a dough to develop gluten is called
kneading
This dairy product is made up of 87% water and 13% solids.
Milk
The edible, dried kernel of certain plants.
Seed
The outer covering of a citrus fruit is known as the
Rind
The cooking method used does not affect the final texture of food
TRUE OR FALSE
FALSE
____ is the process by which yeast converts sugar into carbon dioxide and alcohol.
Fermentation
Grading and inspection of eggs is provided by the
USDA (UNITED STATES DEPARTMENT OF AGRICULTURE)
The visible white flecks of fat found in muscle tissue are called
Marbling
In the supermarket fresh fruit is found in the
Produce Section
Which of the following methods of heating describes when energy is transferred by direct contact?
(Conduction, convection, radiation, rotation)
Conduction
Ingredients that cause a product to rise by the action of air, steam, chemicals or yeast are called
Leavening Agents
When enzymes are added to milk to make cheese these two parts form.
Curds and Whey
Which of the following food borne illness can be contracted by not cooking poultry to its proper internal temperature?
Salmonella
Which of the following fruits is a good source of Vitamin A?
Grapefruit
Which of the following methods of heating describes when energy is transferred by the mass motion of molecules?
(Conduction, convection, radiation, rotation)
Convection
What does baking soda need to activate?
Acidity (acid begins the chemical process that creates gas!)
Milk is ___________________ to prevent butterfat or other milk fluids and solids from separating and rising to the top as cream.
Homoginized
How many days before use should you defrost a frozen turkey in the refrigerator?
*1-2 days
*2-3 days
*3-4 days
*4-5 days
2-3 days
Fruits are a good source of vitamins, minerals and _______________.
A- mycotoxins.
B- mutagens.
C- carcinogens.
D- phytochemicals
D- Phytochemicals
When food continues to cook after it has been taken away from a heat source
Carry-Over cooking
If you are out of buttermilk, what common substitution can you use?
Milk and lempn juice/vinegar
This cooking technique can be used to prevent curdling
Tempering
When collagen is heated in meat it breaks down into __________.
Gelatin
A raw vegetable served with dip is called a
Crudite