Prostart culinary UPDATED ACTUAL Exam Questions and CORRECT Answers

Prostart culinary UPDATED ACTUAL
Exam Questions and CORRECT Answers
Conduction oven - CORRECT ANSWER - Cooks food by static process, heats food faster
because it has a fan that blows he hot air around


Convection oven - CORRECT ANSWER - an oven that uses a fan to circulate hot air over
food


Conventional oven - CORRECT ANSWER - Used to cook small amounts of food by dry heat



Combi-oven - CORRECT ANSWER - includes convection and/or steam



Barding - CORRECT ANSWER - Wrapping an item with strips of fat before cooking to baste
the meat, making it more moist.


Larding - CORRECT ANSWER - Inserting strips of bacon, salt pork, or other fat into slits in
the meat with a large needle.


Dry-heat method - CORRECT ANSWER - Food is cooked either by direct heat, like on a
grill, or by indirect heat in a closed environment, like an oven


Marinating - CORRECT ANSWER - Soaking an item in a combination of wet and dry
ingredients to provide flavor and moisture.


Broiling - CORRECT ANSWER - A rapid cooking method that uses high heat from a source
located above the food.


Grilling - CORRECT ANSWER - Simple dry heat method that is excellent for cooking
smaller pieces of food