chapter 10 quiz 1
Quiz by tyler white
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8 questions
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- Q1which of these is not an affect of heat on food as described in the oncooking bookproteins coagulatefats meltstarches gelatinizefood color gets brighter30s
- Q2conduction can be both mechanical and naturaltruefalse30s
- Q3radiation requires direct contact with food to cooktruefalse30s
- Q4sauteing with liquid oil is considered a dry cooking methodfalsetrue30s
- Q5what is the first thing to do when you plan to roast somethingpre season the itempre heat the ovenrub fat on the product30s
- Q6what is the main difference between deep fat frying and pan fryingthe amount of fat usedthe type of fat usedthe temperature of the fat used30s
- Q7which of the following is generally not used as a fat for deep frying due to the low smoke pointpeanut oilanimal fatcanola oilsoy bean oil30s
- Q8what degree should food be rotated when making hash marks on the grill45 degrees90 degrees10 degrees180 degrees30s