Question

1. adding liquid or basting during the roasting process will add a. dry - heat b. flavor, moisture & color c. combination cooking d. steam
2. food is seared, partially covered in liquid to come halfway up the food item then slowly cooked in the oven or on the stove - top a. braising b. stewing c. poaching d. blanching
3. combination cooking is a combination of which cooking methods? a. steaming and boiling b. convection and conduction c. infrared and radiation d. dry and moist
4. all purpose - flour and an egg and milk dip a. batter b. breading c. pan - frying d. cuisson
5. which is an example of conduction? a. when hot air is forced into the chamber of an oven b. infrared waves heat the food throughout c. when a cold plate begins to warm when covered with hot food d. heat is absorbed by one material and radiated into the food
6. does not require physical contact between the heat source and the food being cooked a. radiation b. conduction c. infra - red heat d. convection
7. which is an example of a food item that is braised? a. chicken parmesan b. beef stew c. carne asada fajitas d. pot roast
8. requires longer cooking times and often the food is raised off the pan using a rack or mirepoix a. braising b. grilling c. baking d. roasting
9. the transfer of heat caused by the movement of molecules from a warmer one to a cooler one a. infra - red b. convection c. conduction d. radiation
10. in which three ways does heat transfer? a. broiling, grilling, roasting b. convection, conduction, radiation c. dry - heat, combination, moist d. braising, sauteing, stir - frying
11. which of these is a moist heat cooking method? a. stewing b. griddling c. poaching d. pot - roasting
12. the amount of time it takes oil to reheat to the correct cooking temperature a. swimming method b. smoking point c. double basket method d. recovery time

Explanation:

1. Adding liquid or basting during roasting adds flavor, moisture & color.
2. Braising involves searing, partially covering in liquid and slow - cooking.
3. Combination cooking combines dry and moist methods.
4. All - purpose flour, egg and milk dip is batter.
5. A cold plate warming when covered with hot food is conduction.
6. Radiation doesn't require physical contact between heat source and food.
7. Pot Roast is an example of a braised food item.
8. Roasting requires longer cooking times and often uses a rack.
9. Convection is heat transfer by molecule movement from warm to cool.
10. Heat transfers by convection, conduction, radiation.
11. Stewing, poaching are moist - heat cooking methods.
12. The time for oil to reheat to correct temp is recovery time.

Answer:

1. b
2. a
3. d
4. a
5. c
6. a
7. d
8. d
9. b
10. b
11. a, c
12. d