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
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
