CFESA - Steam Study Guide (Chapter 1-6):
Questions With Correct Solutions
CFESA -Steam Study Guide Chapter 1 - Steam Basics
1.What is a BTU? Accurate Answer - a. The amount of heat
required to raise 1 pound of water 1◦ F.
2.How many BTU does it take to raise one pound of water 1◦ F?
Accurate Answer - a. 1 BTU
3.At what temperature does water boil? Accurate Answer - a.
212◦ F
4.If enough heat is added to a pot of water to raise the temperature
of the water to 212 f will the water be boiling? Accurate Answer
- a. No, not until latent heat is added.
5.What is latent hear of vaporization? Accurate Answer - a.
The additional latent heat it takes to turn 1 lb of a substance at its
boiling point, into steam.
6.What is the value of the latent heat of vaporization for water?
Accurate Answer - a. 970 BTU
7.What is condensate? Accurate Answer - a. The liquid
created when a substance cools enough to give up its latent heat.
8.How much steam will be created when one cubic foot of water is
boiled off? Accurate Answer - a. 1500 cubic feet.
, 9.What is the boiling point of water at 10 PSI? Accurate Answer
- a. 239◦
10.What is the boiling point of water at 15 PSI? Accurate
Answer - a. 250◦
11.Why does steam cook food so quickly? Accurate Answer -
a. Because of the high amount of latent hear transferred when the
steam condenses on the food.
CFESA - Steam study guide Chapter 2 - Cooking With
Steam
1.What are the three characteristics foods are judged on? Correct
Answer - a. Color, texture, and taste
2.Color change in food is directly related to what? Correct Answer
- a. temperature
3.At what temperature does food color begin to change? Correct
Answer - a. Color begins the break down at 215-220◦ F
4.What does cooking food at 212◦ in an atmospheric steamer do to
food color? Correct Answer - a. Enhances the color of the food
5.What effect does oxidation have on food? Correct Answer - a.
Ruins the color of the food and the eye appeal.
6.What does cooking vegetables in a pressure steamer do to their
texture? Correct Answer - a. The texture breaks down when
cooked in a pressure steamer
Questions With Correct Solutions
CFESA -Steam Study Guide Chapter 1 - Steam Basics
1.What is a BTU? Accurate Answer - a. The amount of heat
required to raise 1 pound of water 1◦ F.
2.How many BTU does it take to raise one pound of water 1◦ F?
Accurate Answer - a. 1 BTU
3.At what temperature does water boil? Accurate Answer - a.
212◦ F
4.If enough heat is added to a pot of water to raise the temperature
of the water to 212 f will the water be boiling? Accurate Answer
- a. No, not until latent heat is added.
5.What is latent hear of vaporization? Accurate Answer - a.
The additional latent heat it takes to turn 1 lb of a substance at its
boiling point, into steam.
6.What is the value of the latent heat of vaporization for water?
Accurate Answer - a. 970 BTU
7.What is condensate? Accurate Answer - a. The liquid
created when a substance cools enough to give up its latent heat.
8.How much steam will be created when one cubic foot of water is
boiled off? Accurate Answer - a. 1500 cubic feet.
, 9.What is the boiling point of water at 10 PSI? Accurate Answer
- a. 239◦
10.What is the boiling point of water at 15 PSI? Accurate
Answer - a. 250◦
11.Why does steam cook food so quickly? Accurate Answer -
a. Because of the high amount of latent hear transferred when the
steam condenses on the food.
CFESA - Steam study guide Chapter 2 - Cooking With
Steam
1.What are the three characteristics foods are judged on? Correct
Answer - a. Color, texture, and taste
2.Color change in food is directly related to what? Correct Answer
- a. temperature
3.At what temperature does food color begin to change? Correct
Answer - a. Color begins the break down at 215-220◦ F
4.What does cooking food at 212◦ in an atmospheric steamer do to
food color? Correct Answer - a. Enhances the color of the food
5.What effect does oxidation have on food? Correct Answer - a.
Ruins the color of the food and the eye appeal.
6.What does cooking vegetables in a pressure steamer do to their
texture? Correct Answer - a. The texture breaks down when
cooked in a pressure steamer
