Professional Cooking: Culinary Arts:
Chapter 6 - Basic Principles of Cooking and
Food Science Exam ACTUAL QUESTIONS
AND CORRECT ANSWERS
Poach - CORRECT ANSWER To cook very gently in a small quantity of water or
other liquid that is hot but not actually bubbling
Parboil - CORRECT ANSWER To cook partially in boiling water
Braise - CORRECT ANSWER To cook covered in a small amount of liquid, after first
browning the item
Convection - CORRECT ANSWER The transfer of heat by the movement of air,
steam, or liquid.
Coagulation - CORRECT ANSWER The firming and shrinking of proteins due to heat.
Saute - CORRECT ANSWER To cook quickly, uncovered, in a small amount of fat.
Deep-fry - CORRECT ANSWER To cook submerged in hot fat
En Papillote - CORRECT ANSWER Wrapped in paper for cooking
Caramelization - CORRECT ANSWER The browning of sugars due to heat.
Broil - CORRECT ANSWER To cook with radiant heat from above
, Herbs - CORRECT ANSWER The leaves of certain plants used for seasoning
Zest - CORRECT ANSWER The colored outer portion of citrus peel.
Pan-broil - CORRECT ANSWER To cook uncovered in a skillet or sauté pan without
added fat.
Barbecue - CORRECT ANSWER To cook with dry heat created by the burning of
hardwood or by their hot coals of hardwood
Roast - CORRECT ANSWER To cook large cuts of meat or poultry by surrounding
them with hot, dry, air
Microwave - CORRECT ANSWER Two types of radiation or radiant energy used for
cooking
Simmer - CORRECT ANSWER To cook in water or other liquid that is bubbling
gently.
Gelatinization - CORRECT ANSWER The process by which starches absorb water and
swell in size
Conduction - CORRECT ANSWER The transfer of heat directly from item to another
item touching it, or from one part of an item to another.
Moist-heat - CORRECT ANSWER Cooking methods in which heat is transferred to
food by water or steam
Smoke point - CORRECT ANSWER The temperature at which fat to smoke and break
down rapidly.
Chapter 6 - Basic Principles of Cooking and
Food Science Exam ACTUAL QUESTIONS
AND CORRECT ANSWERS
Poach - CORRECT ANSWER To cook very gently in a small quantity of water or
other liquid that is hot but not actually bubbling
Parboil - CORRECT ANSWER To cook partially in boiling water
Braise - CORRECT ANSWER To cook covered in a small amount of liquid, after first
browning the item
Convection - CORRECT ANSWER The transfer of heat by the movement of air,
steam, or liquid.
Coagulation - CORRECT ANSWER The firming and shrinking of proteins due to heat.
Saute - CORRECT ANSWER To cook quickly, uncovered, in a small amount of fat.
Deep-fry - CORRECT ANSWER To cook submerged in hot fat
En Papillote - CORRECT ANSWER Wrapped in paper for cooking
Caramelization - CORRECT ANSWER The browning of sugars due to heat.
Broil - CORRECT ANSWER To cook with radiant heat from above
, Herbs - CORRECT ANSWER The leaves of certain plants used for seasoning
Zest - CORRECT ANSWER The colored outer portion of citrus peel.
Pan-broil - CORRECT ANSWER To cook uncovered in a skillet or sauté pan without
added fat.
Barbecue - CORRECT ANSWER To cook with dry heat created by the burning of
hardwood or by their hot coals of hardwood
Roast - CORRECT ANSWER To cook large cuts of meat or poultry by surrounding
them with hot, dry, air
Microwave - CORRECT ANSWER Two types of radiation or radiant energy used for
cooking
Simmer - CORRECT ANSWER To cook in water or other liquid that is bubbling
gently.
Gelatinization - CORRECT ANSWER The process by which starches absorb water and
swell in size
Conduction - CORRECT ANSWER The transfer of heat directly from item to another
item touching it, or from one part of an item to another.
Moist-heat - CORRECT ANSWER Cooking methods in which heat is transferred to
food by water or steam
Smoke point - CORRECT ANSWER The temperature at which fat to smoke and break
down rapidly.
