100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Culinary Arts Exam 2 Questions with Complete Solutions $10.49   Add to cart
Quickly navigate to
Preview
  2.  
  3. Culinary Arts
  4.  
  5. Culinary Arts

Exam (elaborations)

Culinary Arts Exam 2 Questions with Complete Solutions
 6 views  0 purchase
  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

Conduction - Answer-It is simply the movement of heat from one item to another through direct contact Convection - Answer-Refers to the transfer of heat through a fluid. The air is blowing around Infrared cooking - Answer-Uses an electric or ceramic element heated to such a high temperature t...

[Show more]

Preview 2 out of 5  pages

Document information

  • October 12, 2024
  • 5
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • culinary arts exam 2 questions with complete solut
  • conduction answer it is simply the movement of h

Written for

  • Culinary Arts
  • Culinary Arts

Seller

avatar-seller
lectknancy

Reviews received

Content preview

Culinary Arts Exam 2 Questions with
Complete Solutions
Conduction - Answer-It is simply the movement of heat from one item to another
through direct contact

Convection - Answer-Refers to the transfer of heat through a fluid. The air is blowing
around

Infrared cooking - Answer-Uses an electric or ceramic element heated to such a high
temperature that it gives off waves of radiant heat that cook the food

Microwave cooking - Answer-Relies on radiation generated by a special oven to
penetrate the food, where it agitates water molecules, creating friction and heat

What are the effects of heat? - Answer-Proteins coagulate
Starches gelatinize
Sugars Caramelize
Water evaporates
Fats melt

Why do starches gelatinize? - Answer-The liquid visibly thickens because of the water
being absorbed

Maillard reaction - Answer-The process whereby sugar brakes down in the presence of
protein

Evaporation - Answer-Responsible for the drying of foods during cooking

Melt - Answer-Fats melt when heated; gradually soften then liquefy

What are dry-heat cooking methods? - Answer-Cooking methods using air or fat i.e.
Deep-frying

What are moist-heat cooking methods? - Answer-Cooking methods using water or
steam

What is Combination cooking method? - Answer-Employ a combo of dry-heat and
moist-heat cooking methods

What is the temperature, condition and uses for poaching? - Answer-160-180
Liquid moves slightly but no bubbles
Eggs, fish, fruits

, What is the temperature, condition and uses for simmering? - Answer-185-205
Small bubbles break through the liquids surface
Meats, stews, chicken

What is the temperature, condition and uses for boiling? - Answer-212
Large bubbles/rapid movement
Vegetables, pasta

What is the temperature, condition and uses for steaming? - Answer-212 or higher
Food is in contact only with steam generated by a boiling liquid
Vegetables, fish, shellfish

What is poaching - Answer-A moist-heat cooking method that uses convection to
transfer heat from a liquid to a food

What is submersion poaching - Answer-The food is completely covered with the cooking
liquid

What is shallow poaching - Answer-The food is placed in just enough liquid to come
approximately halfway up its sides

What is boiling - Answer-A moist-heat cooking method that uses the process of
convection to transfer heat from a liquid to a food

What is steaming - Answer-A moist-heat cooking method that uses the process of
convection to transfer heat from the steam to the food being cooked

What is a white stock - Answer-Made by simmering chicken, veal or beef bones in water
with vegetables and seasonings

What is a brown stock - Answer-Made from chicken, veal, or game bones and
vegetables all of which are Caramelized before being simmered in water with
seasonings

What is a fish stock - Answer-Made by slowly cooking fish bones or crustacean shells
and vegetables w/o coloring them, then simmering them in water with seasoning for a
short time

What is a court bouillon - Answer-Made by simmering vegetables and seasonings in
water and an acidic liquid such as vinegar or wine

Why are bones important - Answer-They add flavor, richness and color to the stock

What is the ratio for a mirepoix? - Answer-50% onions
25% carrots
25% celery

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller lectknancy. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $10.49. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

77988 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 14 years now

Start selling
$10.49
  • (0)
  Add to cart