CULINARY TECHNIQUES

Question 0

For every ____________ increase in temperature beyond the recommended temperature, a produce item can lose half it’s shelf life.

Answer 0

10°

Question 1

Five steps in preparing quality foods.

Answer 1

1. Plan food production for just in time service.
2. Review the recipe.
3. Organize the equipment and ingredients.
4. Use the correct culinary technique.
5. Deliver a quality product.

Question 2

How to prepare fruit to maintain its nutrients.

Answer 2

1. Use fruits at the peak of ripeness.
2. Wash fruit in cool water before they are peeled or stemmed.
3. Cut in bite size acceptable for age groups.
4. Follow recipe for fruit bowls.

Question 3

Fruit bowls should be ___________.

Answer 3

Appealing and correct texture to the fruits.

Question 4

Steamed vegetables should be _______.

Answer 4

Tender and have bright color.

Question 5

Stir- fry vegetables should be _________.

Answer 5

Added to heat in order of what takes the longest to cook to least time to cook

Question 6

Oven baked fries should always be __________.

Answer 6

Cooked from a frozen state to a golden brown.

Question 7

Lettuce should always be ___________ and make sure it is _________________.

Answer 7

Cut into bite-size for the age groups you have.

Washed and drained good before putting in serving bowls.

Question 8

Cooking meats changes.

Answer 8

1. Texture.
2. Flavor.
3. The way it looks.
4. Kills bacteria.

Question 9

Two techniques used to cook all meats are?

Answer 9

1. Dry heating.

2. Moist heating.

Question 10

The flavor of meat is _____________.

Answer 10

Affected by the animals diet.

Question 11

Whole grains consist of the entire cereal grain seed or Kernal.
What are the three parts of the Kernal?

Answer 11

1. Bran.
2. Germ.
3. Endosperm.

Question 12

What is the bran?

Answer 12

Rich in fiber, B vitamins, and majority of the grains minerals and other health promoting substances called phytochemicals.

Question 13

What is the germ?

Answer 13

Contains B vitamins, vitamin E, trace minerals, healthy fats, antioxidants, and phytochemicals

Question 14

What is endosperm?

Answer 14

Contains complex carbohydrates, protein, and smaller amounts of B vitamins.

Question 15

Processed whole grains processed

Answer 15

Loses 25 to 95% of the nutrients in the grain.

Question 16

Natural cheese is

Answer 16

A very concentrated food.

1 pound of natural cheese may contain the protein and fat of 1 gallon of milk.

Question 17

Processed cheese is

Answer 17

A blend of fresh and aged natural cheeses that have been melted, Pasteurized, and then mixed together. It’s flavors depend on the variety of cheeses used.

Question 18

Egg products are classified as

Answer 18

1. Refrigerated liquid.
2. Frozen number.
3. Dried.
4. Specialty products.

Question 19

Cheeses are classified into two categories.

Answer 19

1. Natural.

2. Processed.