CFESA - Steam study guide Chapter 2 - Cooking With Steam Questions With Correct Solutions, Already Passed!!

1.What are the three characteristics foods are judged on? - a. Color, texture, and taste 2.Color change in food is directly related to what? - a. temperature 3.At what temperature does food color begin to change? - 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? - a. Enhances the color of the food 5.What effect does oxidation have on food? - a. Ruins the color of the food and the eye appeal. 6.What does cooking vegetables in a pressure steamer do to their texture? - a. The texture breaks down when cooked in a pressure steamer 7.What causes the breakdown in food texture when cooked in a pressure steamer? - a. 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 8.What can happen to the taste of food cooked in a pressure steamer? - a. 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. 9.How does cooking food in a convection steamer overcome the taste problems? - a. 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.10.How can convection steam cooking increase the heat transfer to the food better than pressure steaming? - a. 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.