Question 1

which of these is not an affect of heat on food as described in the oncooking book

Accepted Answer

food color gets brighter

Answer

proteins coagulate

Answer

fats melt

Answer

starches gelatinize

Question 2

conduction can be both mechanical and natural

Accepted Answer

true

Answer

false

Question 3

radiation requires direct contact with food to cook

Accepted Answer

false

Answer

true

Question 4

sauteing with liquid oil is considered a dry cooking method

Accepted Answer

true

Answer

false

Question 5

what is the first thing to do when you plan to roast something

Accepted Answer

pre heat the oven

Answer

pre season the item

Answer

rub fat on the product

Question 6

what is the main difference between deep fat frying and pan frying

Accepted Answer

the amount of fat used

Answer

the type of fat used

Answer

the temperature of the fat used

Question 7

which of the following is generally not used as a fat for deep frying due to the low smoke point

Accepted Answer

animal fat

Answer

peanut oil

Answer

canola oil

Answer

soy bean oil

Question 8

what degree should food be rotated when making hash marks on the grill

Accepted Answer

90 degrees

Answer

45 degrees

Answer

10 degrees

Answer

180 degrees

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