CFESA Steam Test - Questions With Complete Solutions
What is a BTU (British Thermal Unit)? Right Ans - The amount of heat
energy needed to raise one pound of water one degree Fahrenheit
How many BTU's does it take to raise one pound of water 10 F? Right Ans -
1 BTU (British Thermal Unit)
What is latent heat? Right Ans - the heat required to convert a solid into a
liquid or vapor, without change of temperature.
At what temperature does water boil? Right Ans - 212 degrees Fahrenheit
lf enough heat is added to a pot of water to raise the temperature of the water
to 212 degrees F will the water be boiling? Right Ans - No, not until latent
heat is added.
What is latent heat of vaporization? Right Ans - The additional latent heat it
takes to turn 1 lb. of a substance at its boiling point, into steam.
What is the value of the latent heat of vaporization for water? Right Ans -
970 BTU's
What is condensate? Right Ans - The liquid created when a substance cools
enough to give up its latent heat.
How much steam will be created when one cubic foot of water is boiled off?
Right Ans - 1500 Cubic Feet
What is the boiling point of water at 15 Psi? Right Ans - 250 degrees F
Why does steam cook food so quickly? Right Ans - Because of the high
amount of latent heat transferred when the steam condenses on the food.
What are the three characteristics foods are judged on? Right Ans - Color,
texture, and taste
Color change in food is directly related to what? Right Ans - Temperature
, At what temperature does food color begin to change? Right Ans - Color
begins to break down at 215 to 220 degrees F.
What does cooking food at 212 degrees F in an atmospheric steamer do to
food color? Right Ans - Enhances the color of the food.
What effect does oxidation have on food? Right Ans - Ruins the color of the
food and the eye appeal.
What does cooking vegetables in a pressure steamer do to their texture?
Right Ans - The texture breaks down when cooked in a pressure steamer.
What causes the break down in food texture when cooked in a pressure
steamer? Right Ans - The texture breakdown is caused by the rapid release
of pressure from inside the food itself as the pressure inside the compartment
is rapidly released.
What can happen to the taste of food cooked in a pressure steamer? Right
Ans - Pressure steaming food can decrease the natural flavor of the food as the
natural juices and vitamins leave the food. There can also be taste transfer
from one food to another depending on the different foods being cooked in the
same compartment at the same time
How does cooking food in a convection steamer overcome the taste problems?
Right Ans - Convection steaming has no pressure to create taste transfer and
allows food to maintain its natural flavors and juices. The constant draining of
condensate removes any acids secreted from any of the food.
How can convection steam cooking increase the heat transfer to the food
better than pressure steaming? Right Ans - Convection steaming can
increase the heat transfer because the movement of steam in the
compartment removes any air barrier over the food, and all the condensate
goes down the drain and will not absorb any of the heat from the steam
What is the boiling point of water at 10 Psi? Right Ans - 239°F
What are the four inspections performed on a boiler as it is manufactured?
Right Ans - 1. Steel is inspected before it is shipped
2. The fit up of a boiler shell is inspected after it is tack welded.
What is a BTU (British Thermal Unit)? Right Ans - The amount of heat
energy needed to raise one pound of water one degree Fahrenheit
How many BTU's does it take to raise one pound of water 10 F? Right Ans -
1 BTU (British Thermal Unit)
What is latent heat? Right Ans - the heat required to convert a solid into a
liquid or vapor, without change of temperature.
At what temperature does water boil? Right Ans - 212 degrees Fahrenheit
lf enough heat is added to a pot of water to raise the temperature of the water
to 212 degrees F will the water be boiling? Right Ans - No, not until latent
heat is added.
What is latent heat of vaporization? Right Ans - The additional latent heat it
takes to turn 1 lb. of a substance at its boiling point, into steam.
What is the value of the latent heat of vaporization for water? Right Ans -
970 BTU's
What is condensate? Right Ans - The liquid created when a substance cools
enough to give up its latent heat.
How much steam will be created when one cubic foot of water is boiled off?
Right Ans - 1500 Cubic Feet
What is the boiling point of water at 15 Psi? Right Ans - 250 degrees F
Why does steam cook food so quickly? Right Ans - Because of the high
amount of latent heat transferred when the steam condenses on the food.
What are the three characteristics foods are judged on? Right Ans - Color,
texture, and taste
Color change in food is directly related to what? Right Ans - Temperature
, At what temperature does food color begin to change? Right Ans - Color
begins to break down at 215 to 220 degrees F.
What does cooking food at 212 degrees F in an atmospheric steamer do to
food color? Right Ans - Enhances the color of the food.
What effect does oxidation have on food? Right Ans - Ruins the color of the
food and the eye appeal.
What does cooking vegetables in a pressure steamer do to their texture?
Right Ans - The texture breaks down when cooked in a pressure steamer.
What causes the break down in food texture when cooked in a pressure
steamer? Right Ans - The texture breakdown is caused by the rapid release
of pressure from inside the food itself as the pressure inside the compartment
is rapidly released.
What can happen to the taste of food cooked in a pressure steamer? Right
Ans - Pressure steaming food can decrease the natural flavor of the food as the
natural juices and vitamins leave the food. There can also be taste transfer
from one food to another depending on the different foods being cooked in the
same compartment at the same time
How does cooking food in a convection steamer overcome the taste problems?
Right Ans - Convection steaming has no pressure to create taste transfer and
allows food to maintain its natural flavors and juices. The constant draining of
condensate removes any acids secreted from any of the food.
How can convection steam cooking increase the heat transfer to the food
better than pressure steaming? Right Ans - Convection steaming can
increase the heat transfer because the movement of steam in the
compartment removes any air barrier over the food, and all the condensate
goes down the drain and will not absorb any of the heat from the steam
What is the boiling point of water at 10 Psi? Right Ans - 239°F
What are the four inspections performed on a boiler as it is manufactured?
Right Ans - 1. Steel is inspected before it is shipped
2. The fit up of a boiler shell is inspected after it is tack welded.
