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Culinary Fundamentals Final Exam Questions and Answers
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Why is conduction considered a slow method of heat transfer? - Answer-Because it relies on direct contact Which two types of cookware will not work for induction cooking? why? - Answer-Copper and aluminum, because they lack magnetic qualities Explain the difference between natural and mechani...

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  • 12 de octubre de 2024
  • 13
  • 2024/2025
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  • culinary fundamentals final exam questions and ans
  • why is conduction considered a slow method of heat

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Culinary Fundamentals Final Exam
Questions and Answers
Why is conduction considered a slow method of heat transfer? - Answer-Because it
relies on direct contact

Which two types of cookware will not work for induction cooking? why? - Answer-
Copper and aluminum, because they lack magnetic qualities

Explain the difference between natural and mechanical convection. - Answer-Natural is
a natural continuous movement of hot air/liquid rising and cool air/liquid sinking.
Mechanical involves outside forces to quickly circulate air/liquid

Name two types of radiation cooking used in commercial kitchens - Answer-Microwave
and infrared

Describe microwave radiation - Answer-Invisible waves of energy enter the food and
cause water molecules in the fod to move around. Ex: microwave oven

Describe infrared radiation - Answer-Occurs when a heated electric or ceramic element
reaches a high temp and emits waves that the food absorbs. Ex: broiler, toaster

Which causes less loss of valuable nutrients? boiling or steaming? Why? - Answer-
Steaming, because it is quick and more gentle than boiling, which helps preserve the
nutrients

Explain what happens during protein coagulation - Answer-When heat is applied to
food, its proteins coagulate, or change into a solid state from a liquid/semiliquid state.

After proteins coagulate, but are cooked further, what happens to the texture? - Answer-
Following coagulation, proteins will begin to break down. The tenderizing of tough
meats that occurs during stewing/braising is a good example of this denaturation of
proteins

What is the difference between shallow frying and deep frying? - Answer-Shallow frying
is a dry cooking method that transfers heat to food with a moderate amount of fat. Deep
frying cooks food by completely submerging food in hot fat.

Why is it important to control the oil temperature when shallow frying? What are some
ways to control this heat? - Answer-If its not hot enough, the food will absorb too much
fat. If its too hot, the food will burn before the inside is cooked

Why shouldnt you cover or stack fried foods? - Answer-Covering or stacking can cause
the coating to become soggy, because moisture can't escape

, Why is it important to dredge foods in flour before adding to egg wash in standard
breading procedure or adding to the batter in the batter method? - Answer-Dredging the
food in flour will add flavor and texture

What are the benefits to seasoning this flour before dredging? What are the benefits to
seasoning the food directly instead? If you season the food prior to dredging, breading,
and battering, do you still need to season the food when it comes out of the fryer? -
Answer-Its beneficial bc it will add flavor by cooking the seasoning into the flour.
Seasoning the food directly will allow the seasoning to be embedded directly into the
food. Yes, b/c the food isnt seasoned on top of the breading yet.

Give examples of oils that should be used for frying. Knowing that this cooking medium
can be expensive, what are a few ways that you can preserve the fryer oil? How do you
know when it is time to change the oil? - Answer-Vegetable, peanut, canola
You can preserve oil by skimming out any leftover bits, changing the oil once it starts to
turn dark in color

What are the 3 types of emulsions? - Answer-Permanent: lasts several days; ex: mayo
Semi-permanent: lasts shorter than permanent, several hours; ex: hollandaise
Temporary: lasts shortest amount of time, usually several minutes; ex: vinaigrette

Dry cooking method definition - Answer-Transfers heat by hot metal, hot air, hot fat, or
radiation. Any moisture from the food evaporates. Ex: baking

Moist Cooking method definition - Answer-Uses liquid, other than oil, to transfer heat--
water, stock, steam. Ex: simmering

Combination Cooking Method definition - Answer-Uses both dry and moist cooking
methods. Beginning with one technique and finishing with the other. Ex: braising

Mise en Place - Answer-Everything in its place

Deep fry - Answer-Cooks food by complete submersion in hot fat

Shallow or pan fry - Answer-A dry cooking method that transfers heat to food with the
help of a moderate amount of fat--more fat than sautéing

Standard breading procedure - Answer-A process that involves a sequence of steps in
which food is covered alternately with wet and dry ingredients
(wet)-->dry-->wet-->dry

Dredge - Answer-A way to prep food immediately before sauteing by dipping into a
seasoned flour to coat evenly on all surfaces

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