1) Heat can be transferred by ____________. a) radiation b) convection c) conduction d) all of these 2) A cook's judgment is based on his or her _________. a) experience b) knowledge of basic cooking principles c) understanding of the raw materials available d) all of these 3) Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection. a) natural b) thermal c) conductive d) mechanical 4) A blanched green bean is a bean that has been ____________. a) partially cooked b) cooked at an attitude above sea level c) cooked until its natural color has disappeared d) cooked for a long period of time at a low temperature 5) Dried beans cannot be successfully cooked in a microwave because they _____________. a) are too small b) contain almost no water c) explode before they finish cooking d) consist of all carbohydrates and no proteins 6) Vinegar is made from _____________. a) grain alcohol b) wine c) apple cider d) all of these 7) The Maillard reaction is the name given to what cooking reaction? a) The coagulation of proteins in the presence of an acid. b) The loss of water-soluble vitamins and minerals due to shrinkage during cooking. c) The process that is responsible for the browning of the surface of meat when it is cooked. d) The process by which starch granules absorb water and expand. 8) Fish cooked sous vide would most likely be cooked at a temperature of _______________. a) 100°F (38°C) b) 140°F (60°C) c) 185°F (85°C) d) 212°F (100°C)

Chapter 6 Heat and Food

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