Gourmet Cooking- Principles of Cooking Test 1 Questions Solved Correctly Latest 2025
What is cooking - Answers The transfer of energy from a heat source to a food
conduction - Answers moves energy directly from one item to another (frying in a pan)
Convection - Answers transfer heat through a fluid in liquid or gas state (boiling or steaming)
Radiation - Answers no physical contact, radiated through heat (microwave, toaster)
Souse Vide - Answers refers to the process of vacuum-sealing food in a bag, then cooking it to a very
precise temperature in a water bath.
Coagulate - Answers proteins transform from a liquid state to a solid state, irreversible, temperature
must rise above 140 degrees.
Gelatinize - Answers starch granules swell when heated in the presence of water. water is gradually
absorbed in an irreversible manner
Caramelize - Answers sugars turn brown and change flavor.
Prefix menu - Answers 2 or 3 set choices, no substitutions
Set Menu - Answers a few choices in each category
Static menu - Answers rarely changes (think chain restaurants)
Cycle menu - Answers Rotating menu (weekly dinner menu
Degustation menu - Answers tasting menu, tapas, appetizers
California menu - Answers breakfast, lunch, and dinner offered throughout the entire day (diners)
A la Carte - Answers ordered sepreatly, each item priced individually
burner size - Answers should be the correct size for the pan
If food starts to burn - Answers turn burner off, remove pan from heat
Simmering - Answers To cook food in liquid over gentle heat, just below the Boiling Point, low enough so
that tiny bubbles break the surface
boiling point - Answers The temperature at which a liquid changes to a gas
how do you properly thaw meat - Answers refrigerator, microwave, cold running water
What is the temperature danger zone - Answers 40-140 degrees
Standing time - Answers the time allowed for the food to continue to cook after the heat is turned off
What is cooking - Answers The transfer of energy from a heat source to a food
conduction - Answers moves energy directly from one item to another (frying in a pan)
Convection - Answers transfer heat through a fluid in liquid or gas state (boiling or steaming)
Radiation - Answers no physical contact, radiated through heat (microwave, toaster)
Souse Vide - Answers refers to the process of vacuum-sealing food in a bag, then cooking it to a very
precise temperature in a water bath.
Coagulate - Answers proteins transform from a liquid state to a solid state, irreversible, temperature
must rise above 140 degrees.
Gelatinize - Answers starch granules swell when heated in the presence of water. water is gradually
absorbed in an irreversible manner
Caramelize - Answers sugars turn brown and change flavor.
Prefix menu - Answers 2 or 3 set choices, no substitutions
Set Menu - Answers a few choices in each category
Static menu - Answers rarely changes (think chain restaurants)
Cycle menu - Answers Rotating menu (weekly dinner menu
Degustation menu - Answers tasting menu, tapas, appetizers
California menu - Answers breakfast, lunch, and dinner offered throughout the entire day (diners)
A la Carte - Answers ordered sepreatly, each item priced individually
burner size - Answers should be the correct size for the pan
If food starts to burn - Answers turn burner off, remove pan from heat
Simmering - Answers To cook food in liquid over gentle heat, just below the Boiling Point, low enough so
that tiny bubbles break the surface
boiling point - Answers The temperature at which a liquid changes to a gas
how do you properly thaw meat - Answers refrigerator, microwave, cold running water
What is the temperature danger zone - Answers 40-140 degrees
Standing time - Answers the time allowed for the food to continue to cook after the heat is turned off
