Understanding Food Principles and Preparation 5th Edition Amy Christine Brown – Test Bank

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

5-1

2. Test Bank1 for Chapter 5 – Food Preparation Basics

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page

reference

Multiple Choice

1. One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the

liquid.

a. color

b. flavor compounds

c. vitamins

d. minerals

e. all of the above answers are correct

ANS: e DIF: Knowledge-based REF: 102

Which of the moist-heat procedures listed below requires the most heat (i.e., the highest

temperature)?

a. braising

b. simmering

c. poaching

d. scalding

e. boiling

f. pressure steaming

ANS: f DIF: Knowledge-based REF: 102

Which of the following temperatures matches the correct moist-heat cooking method?

a. b. c. d. Simmering – 150 degrees F

Poaching – 160 to 180 degrees F

Scalding – Greater than 180, but less than 212 degrees F

Pressure steaming – 212 degrees F

ANS: b DIF: Knowledge-based REF: 102

Which of the following cooking methods is characterized by “gently rising bubbles that

barely break the surface”?

a. boiling

b. poaching

c. simmering

d. pressure steaming

e. scalding

ANS: c DIF: Knowledge-based REF: 102

3. 4. 1 By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions

reformatted for printing out as a test) is provided at the end of this document.

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-2

5. 6. 7. 8. 9. Cooked vegetables are best when _____, because this method helps to retain texture, color,

taste, and nutrients.

a. boiled

b. scalded

c. simmered

d. steamed

ANS: d DIF: Knowledge-based REF: 103

In dry-heat preparation, heat is transferred by

a. air.

b. radiation.

c. fat.

d. metal.

e. answers a and c are correct

f. all of the above answers are correct

ANS: f DIF: Application-based REF: 103-106

Some meats are initially seared in which of the following dry-heat cooking methods?

a. roasting

b. broiling

c. grilling

d. barbequing

e. frying

ANS: a DIF: Knowledge-based REF: 104

Shining metal pans reflect heat and are best for

a. pie crusts.

b. bread baking.

c. cookies and cakes.

d. all of the above answers are correct

ANS: c DIF: Knowledge-based REF: 104

Dark and dull metal pans (including anodized and satin-finish) are ideal for baking

a. cakes.

b. cookies.

c. pies.

d. breads.

e. answers a and b are correct

f. answers c and d are correct

g. none of the above answers is correct

ANS: f DIF: Knowledge-based REF: 104

10.For the best outcome, when baking foods on a cookie sheet, the foods should be placed

a. b. c. d. in the middle of the top oven rack.

in the middle of the center oven rack.

at the front on the bottom oven rack.

at the back of any oven rack.

ANS: b DIF: Knowledge-based REF: 103

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-3

11.For adequate air circulation and even browning, at least _____ inches should be left

between pans and between the pans and oven walls.

a. two

b. four

c. six

d. eight

ANS: a DIF: Knowledge-based REF: 104

12.Which of the following statements about a fried food’s final outcome is correct?

a. b. Sugar in the coating slows down browning.

Batter or breading does not protect the frying oil from the food’s natural moisture or

salt content.

c. d. e. A fine-crumb breading absorbs less fat.

A course-grain breading produces a soggy texture.

all of the above answers are incorrect

ANS: c DIF: Knowledge-based REF: 105

13.The direct transfer of heat from one substance to another that it is contacting is called

a. conduction.

b. convection.

c. radiation.

d. induction.

ANS: a DIF: Knowledge-based REF: 105

14.Heat is transferred by _____ in broiling, grilling, and microwaving.

a. convection

b. radiation

c. induction

d. conduction

ANS: b DIF: Knowledge-based REF: 106

15.Select the most frequently used knife in the kitchen from the list below.

a. butcher

b. cleaver

c. paring

d. serrated

e. chef’s or French

ANS: e DIF: Knowledge-based REF: 107

16.The sections of a knife blade perform varying tasks and the tip is used for

a. light tasks such as cutting out the stem end of a tomato.

b. general slicing and dicing.

c. the heavy work of chopping tough fruits and vegetables.

d. slicing breads.

e. cracking bones.

ANS: a DIF: Knowledge-based REF: 107

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-4

17.To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

a. dice

b. julienne

c. mince

d. shred

e. slice

ANS: b DIF: Knowledge-based REF: 108

18.The correct procedure for the measurement of foods is:

a. b. c. d. approximate amount; select correct utensil; use accurate technique.

weigh out amount; process the food; use a metal non-lipped cup.

approximate amount; use a graduated cup; measure amounts.

weigh out the amount needed to avoid inaccuracies due to density.

ANS: a DIF: Knowledge-based REF: 109

19.The surface of a liquid in a measuring cup should be read at the

a. b. c. d. marked line on the cup.

next highest marked line because of wicking.

meniscus, or curved line (arc) seen in the cup.

maximus, a perceived or estimated line on the cup.

ANS: c DIF: Knowledge-based REF: 110

20.The volume of one large egg is approximately _____ ounce(s).

a. one

b. two

c. three

d. four

ANS: b DIF: Knowledge-based REF: 110

21.When measuring plastic shortenings for cakes, you may use

a. a liquid measuring cup and melt the shortening.

b. the water displacement method.

c. the markings on the sides of the stick.

d. a rounded spoonful for every ¼ cup.

ANS: b DIF: Knowledge-based REF: 111

22.Which of the following statements about brown sugar is incorrect?

a. b. c. d. Brown sugar has a tendency to pack down.

Brown sugar contains two percent moisture.

Lumping can be prevented by placing in an airtight container and storing in the freezer.

Hardened brown sugar can be softened by placing it in a microwave oven for a few

seconds.

e. Brown sugar is best measured by pressing it into a liquid glass measuring cup and

leveling it.

ANS: e DIF: Knowledge-based REF: 111

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-5

23.Making a frosting for a cake requires sifting the _____ sugar.

a. brown

b. granulated

c. confectioners’

d. microcrystalline

ANS: c DIF: Application-based REF: 111

24.The flour that should be stirred, not sifted, is

a. all-purpose white flour.

b. cake flour.

c. bread flour.

d. whole-wheat flour.

ANS: d DIF: Knowledge-based REF: 112

25.The mixing technique creaming occurs when

a. the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-

around motion until they are smooth.

b. c. d. ingredients are mixed so thoroughly that they become one.

fat and sugar are beaten together until they take on a light, airy texture.

one ingredient is gently incorporated into another by hand with a large spoon or

spatula.

ANS: c DIF: Knowledge-based REF: 112

26.Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

a. conventional sponge method

b. conventional or creaming method

c. pastry-blend method

d. muffin method

e. single-stage method

ANS: b DIF: Knowledge-based REF: 112

27.Which of the following mixing techniques is used when dry and moist ingredients are mixed

separately and then combined together and blended just until the dry ingredients become

moist?

a. biscuit method

b. muffin method

c. pastry-blend method

d. single-stage method

e. conventional sponge method

f. conventional creaming method

ANS: b DIF: Knowledge-based REF: 113

28.Which of the following salt varieties is refined rock salt that is often fortified with iodine and

contains additives to prevent caking?

a. sea

b. rock

c. table

d kosher

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-6

ANS: c DIF: Knowledge-based REF: 114

29.An herb is a

a. b. c. d. flavoring that is derived from the fruit, bark, seeds, or root of a plant.

plant leaf valued for its flavor or scent.

plant leaf with medicinal value only.

plant extract that is oil based.

ANS: b DIF: Knowledge-based REF: 115

30.Seasonings and flavorings should be added

a. b. c. d. at the first of the cooking process to extract the most flavor.

at the end of the cooking process so the flavor does not become harsh.

at the first of the cooling process so the flavors do not become heat stressed.

early enough to release the flavor and not so soon that the flavor is lost.

ANS: d DIF: Knowledge-based REF: 117

True/False

1. 2. 3. 4. 5. 6. 7. 8. The basics of food preparation are an exact science.

ANS: F DIF: Knowledge-based REF: 101

The number one cause of kitchen fires is using frying oils to cook foods.

ANS: F DIF: Knowledge-based REF: 101

In food preparation, the two categories of heat transfer methods are moist heat and dry

heat.

ANS: T DIF: Knowledge-based REF: 101

The best rack placement for baking is on the top rack in the highest position.

ANS: F DIF: Knowledge-based REF: 103-104

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

ANS: T DIF: Knowledge-based REF: 104

Usually, the goal of cutting food is to divide it into pieces of uniform size.

ANS: T DIF: Knowledge-based REF: 107

When the size of egg is not specified by a recipe, you may assume it is a large egg.

ANS: T DIF: Knowledge-based REF: 110

The conventional (creaming) method of mixing is most often used when making cakes.

ANS: T DIF: Knowledge-based REF: 112

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-7

9. Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled

product.

ANS: T DIF: Knowledge-based REF: 113

10.Canned, frozen, cured, or pickled food items provide more than 75 percent of all the sodium

ingested in the United States.

ANS: T DIF: Knowledge-based REF: 114

11.One tablespoon of salt contains 2,300 milligrams of sodium.

ANS: F DIF: Knowledge-based REF: 114

12.Many salt substitutes contain potassium, which is a benefit for individuals with kidney,

heart, or liver problems.

ANS: F DIF: Knowledge-based REF: 114

13.Dried herbs and spices should be kept below 60 degrees F for optimal potency and replaced

every 12 months.

ANS: T DIF: Knowledge-based REF: 115

14.Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

ANS: F DIF: Knowledge-based REF: 115

15.Ginger and turmeric are examples of rhizomes.

ANS: T DIF: Knowledge-based REF: 115

Matching

Definition choices:

a. b. c. d. e. to add a liquid to the surface of roasting meat to preserve the moistness of the meat

to dip briefly into boiling water

any compound that enhances the flavor already found naturally in a food

a substance that adds a new flavor to food

to boil but only partially cook a food

1. parboil

2. blanch

3. baste

4. seasoning

5. flavoring

Key:

1. ANS: e DIF: Knowledge-based REF: 102

2. ANS: b DIF: Knowledge-based REF: 103

3. ANS: a DIF: Knowledge-based REF: 104

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-8

4. ANS: c DIF: Knowledge-based REF: 113

5. ANS: d DIF: Knowledge-based REF: 113

Discussion

1. 2. 3. 4. Explain why certain culinary techniques are used in food preparation. Give at least five

examples of moist-heat and dry-heat preparation techniques, including the best types/cuts

of foods for each method, and indicate how each method can affect the final food product.

Provide specific instructions for each technique. Provide the positive and negative

nutritional aspects of each cooking method.

ANS: See pp. 101-105. Answer should include five moist-heat procedures and five dry-heat

procedures and indicate the characteristics of the final product (e.g., deep-frying/ dry heat/

crisp brown outer crust).

DIF: Application-based REF: 101-105

Describe the various mixing techniques and indicate the advantages and/or disadvantages

of each. For each technique, provide an example of a food product for which it would be

used.

ANS: See pp. 112-113. Answer should include the six mixing techniques:

• Conventional (creaming) method

• Conventional sponge method

• Single-stage method

• Pastry-blend method

• Biscuit method

• Muffin method

DIF: Application-based REF: 112-113

A friend of yours has decided that she would like to prepare 1) battered deep-fried chicken

and 2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some

guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues

should she keep under consideration when selecting a commercial batter for her chicken?

When and where should she add flavorings and seasonings? What about type and amount

of oil, size of pan, and frying temperature?

ANS: See pp. 104-105 and 113-117.

DIF: Application-based REF: 104-105|113-117

You recently made some deep-fat fried doughnuts with disastrous results. They were too

pale and greasy. What could have gone wrong?

ANS: See pp. 104-105. Potential errors: not enough sugar in the batter, the temperature of

the frying fat too low, the doughnuts placed too close together, creating a steaming process

(moist heat) instead of deep-frying (dry heat).

DIF: Application-based REF: 104-105

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-9

5. 6. 7. 8. 9. Why are the terms “braising and stewing” and “baking and roasting” often used

interchangeably on a restaurant menu? What are, if any, the main differences between the

two terms in each group?

ANS: See pp. 102-104.

DIF: Application-based REF: 102-104

Explain the importance of the oven rack position during roasting, baking, broiling, grilling,

and barbecuing. There are five rack positions in an oven. List what each rack might be

used for.

ANS: See pp. 103-104.

DIF: Application-based REF: 103-104

Why is frying with fat considered a dry-heat cookery method?

ANS: See p. 104-105.

DIF: Application-based REF: 104-105

Discuss the different types of heat transfer used in cooking including conduction,

convection, radiation, and induction.

ANS: See pp. 105-106.

DIF: Application-based REF: 105-106

Discuss the importance of plasticity when making frostings and fillings for cakes. Why

would using butter be a problem when the cake is being featured at an outdoor summer

wedding? Any substitutes?

ANS: See p. 111.

DIF: Application-based REF: 111

10.Your roommate loves French fries; however, he or she needs to be careful with excess

caloric and sodium contents. About how many kilocalories does one fried potato contain?

Describe the many ways that you can decrease the kilocalorie and sodium contents of a

potato but maintain or improve flavor.

ANS: See pp. 104-105, 113-115, and 117.

DIF: Application-based REF: 104-105|113-115|117

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-10

Ready-to-Use Chapter 5 Test

Multiple Choice

1. 2. 3. 4. 5. 6. One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the

liquid.

a. color

b. flavor compounds

c. vitamins

d. minerals

e. all of the above answers are correct

Which of the moist-heat procedures listed below requires the most heat (i.e., the highest

temperature)?

a. braising

b. simmering

c. poaching

d. scalding

e. boiling

f. pressure steaming

Which of the following temperatures matches the correct moist-heat cooking method?

a. b. c. d. Simmering – 150 degrees F

Poaching – 160 to 180 degrees F

Scalding – Greater than 180, but less than 212 degrees F

Pressure steaming – 212 degrees F

Which of the following cooking methods is characterized by “gently rising bubbles that

barely break the surface”?

a. boiling

b. poaching

c. simmering

d. pressure steaming

e. scalding

Cooked vegetables are best when _____, because this method helps to retain texture, color,

taste, and nutrients.

a. boiled

b. scalded

c. simmered

d. steamed

In dry-heat preparation, heat is transferred by

a. air.

b. radiation.

c. fat.

d. metal.

e. answers a and c are correct

f. all of the above answers are correct

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-11

7. Some meats are initially seared in which of the following dry-heat cooking methods?

a. roasting

b. broiling

c. grilling

d. barbequing

e. frying

8. Shining metal pans reflect heat and are best for

a. pie crusts.

b. bread baking.

c. cookies and cakes.

d. all of the above answers are correct

9. Dark and dull metal pans (including anodized and satin-finish) are ideal for baking

a. cakes.

b. cookies.

c. pies.

d. breads.

e. answers a and b are correct

f. answers c and d are correct

g. none of the above answers is correct

10.For the best outcome, when baking foods on a cookie sheet, the foods should be placed

a. b. c. d. in the middle of the top oven rack.

in the middle of the center oven rack.

at the front on the bottom oven rack.

at the back of any oven rack.

11.For adequate air circulation and even browning, at least _____ inches should be left

between pans and between the pans and oven walls.

a. two

b. four

c. six

d. eight

12.Which of the following statements about a fried food’s final outcome is correct?

a. b. Sugar in the coating slows down browning.

Batter or breading does not protect the frying oil from the food’s natural moisture or

salt content.

c. d. e. A fine-crumb breading absorbs less fat.

A course-grain breading produces a soggy texture.

all of the above answers are incorrect

13.The direct transfer of heat from one substance to another that it is contacting is called

a. conduction.

b. convection.

c. radiation.

d. induction.

14.Heat is transferred by _____ in broiling, grilling, and microwaving.

a. convection

b. radiation

c. induction

d. conduction

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-12

15.Select the most frequently used knife in the kitchen from the list below.

a. butcher

b. cleaver

c. paring

d. serrated

e. chef’s or French

16.The sections of a knife blade perform varying tasks and the tip is used for

a. light tasks such as cutting out the stem end of a tomato.

b. general slicing and dicing.

c. the heavy work of chopping tough fruits and vegetables.

d. slicing breads.

e. cracking bones.

17.To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

a. dice

b. julienne

c. mince

d. shred

e. slice

18.The correct procedure for the measurement of foods is:

a. b. c. d. approximate amount; select correct utensil; use accurate technique.

weigh out amount; process the food; use a metal non-lipped cup.

approximate amount; use a graduated cup; measure amounts.

weigh out the amount needed to avoid inaccuracies due to density.

19.The surface of a liquid in a measuring cup should be read at the

a. b. c. d. marked line on the cup.

next highest marked line because of wicking.

meniscus, or curved line (arc) seen in the cup.

maximus, a perceived or estimated line on the cup.

20.The volume of one large egg is approximately _____ ounce(s).

a. one

b. two

c. three

d. four

21.When measuring plastic shortenings for cakes, you may use

a. a liquid measuring cup and melt the shortening.

b. the water displacement method.

c. the markings on the sides of the stick.

d. a rounded spoonful for every ¼ cup.

22.Which of the following statements about brown sugar is incorrect?

a. b. c. d. Brown sugar has a tendency to pack down.

Brown sugar contains two percent moisture.

Lumping can be prevented by placing in an airtight container and storing in the freezer.

Hardened brown sugar can be softened by placing it in a microwave oven for a few

seconds.

e. Brown sugar is best measured by pressing it into a liquid glass measuring cup and

leveling it.

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-13

23.Making a frosting for a cake requires sifting the _____ sugar.

a. brown

b. granulated

c. confectioners’

d. microcrystalline

24.The flour that should be stirred, not sifted, is

a. all-purpose white flour.

b. cake flour.

c. bread flour.

d. whole-wheat flour.

25.The mixing technique creaming occurs when

a. the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-

around motion until they are smooth.

b. c. d. ingredients are mixed so thoroughly that they become one.

fat and sugar are beaten together until they take on a light, airy texture.

one ingredient is gently incorporated into another by hand with a large spoon or

spatula.

26.Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

a. conventional sponge method

b. conventional or creaming method

c. pastry-blend method

d. muffin method

e. single-stage method

27.Which of the following mixing techniques is used when dry and moist ingredients are mixed

separately and then combined together and blended just until the dry ingredients become

moist?

a. biscuit method

b. muffin method

c. pastry-blend method

d. single-stage method

e. conventional sponge method

f. conventional creaming method

28.Which of the following salt varieties is refined rock salt that is often fortified with iodine and

contains additives to prevent caking?

a. sea

b. rock

c. table

d kosher

29.An herb is a

a. b. c. d. flavoring that is derived from the fruit, bark, seeds, or root of a plant.

plant leaf valued for its flavor or scent.

plant leaf with medicinal value only.

plant extract that is oil based.

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-14

30.Seasonings and flavorings should be added

a. b. c. d. at the first of the cooking process to extract the most flavor.

at the end of the cooking process so the flavor does not become harsh.

at the first of the cooling process so the flavors do not become heat stressed.

early enough to release the flavor and not so soon that the flavor is lost.

True/False

1. The basics of food preparation are an exact science.

2. The number one cause of kitchen fires is using frying oils to cook foods.

3. In food preparation, the two categories of heat transfer methods are moist heat and dry

heat.

4. The best rack placement for baking is on the top rack in the highest position.

5. Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

6. Usually, the goal of cutting food is to divide it into pieces of uniform size.

7. When the size of egg is not specified by a recipe, you may assume it is a large egg.

8. The conventional (creaming) method of mixing is most often used when making cakes.

9. Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled

product.

10.Canned, frozen, cured, or pickled food items provide more than 75 percent of all the sodium

ingested in the United States.

11.One tablespoon of salt contains 2,300 milligrams of sodium.

12.Many salt substitutes contain potassium, which is a benefit for individuals with kidney,

heart, or liver problems.

13.Dried herbs and spices should be kept below 60 degrees F for optimal potency and replaced

every 12 months.

14.Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

15.Ginger and turmeric are examples of rhizomes.

Matching

Definition choices:

a. b. c. d. e. to add a liquid to the surface of roasting meat to preserve the moistness of the meat

to dip briefly into boiling water

any compound that enhances the flavor already found naturally in a food

a substance that adds a new flavor to food

to boil but only partially cook a food

© 2015 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-15

1. parboil

2. blanch

3. baste

4. seasoning

5. flavoring

Discussion

1. 2. 3. 4. 5. 6. 7. 8. 9. Explain why certain culinary techniques are used in food preparation. Give at least five

examples of moist-heat and dry-heat preparation techniques, including the best types/cuts

of foods for each method, and indicate how each method can affect the final food product.

Provide specific instructions for each technique. Provide the positive and negative

nutritional aspects of each cooking method.

Describe the various mixing techniques and indicate the advantages and/or disadvantages

of each. For each technique, provide an example of a food product for which it would be

used.

A friend of yours has decided that she would like to prepare 1) battered deep-fried chicken

and 2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some

guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues

should she keep under consideration when selecting a commercial batter for her chicken?

When and where should she add flavorings and seasonings? What about type and amount

of oil, size of pan, and frying temperature?

You recently made some deep-fat fried doughnuts with disastrous results. They were too

pale and greasy. What could have gone wrong?

Why are the terms “braising and stewing” and “baking and roasting” often used

interchangeably on a restaurant menu? What are, if any, the main differences between the

two terms in each group?

Explain the importance of the oven rack position during roasting, baking, broiling, grilling,

and barbecuing. There are five rack positions in an oven. List what each rack might be

used for.

Why is frying with fat considered a dry-heat cookery method?

Discuss the different types of heat transfer used in cooking including conduction,

convection, radiation, and induction.

Discuss the importance of plasticity when making frostings and fillings for cakes. Why

would using butter be a problem when the cake is being featured at an outdoor summer

wedding? Any substitutes?

10.Your roommate loves French fries; however, he or she needs to be careful with excess

caloric and sodium contents. About how many kilocalories does one fried potato contain?

Describe the many ways that you can decrease the kilocalorie and sodium contents of a

potato but maintain or improve flavor.

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