Culinary Fundamentals Final Exam
questions well answered to pass
Why is conduction considered a slow method of heat transfer? - correct answer ✔✔Because it relies on
direct contact
Which two types of cookware will not work for induction cooking? why? - correct answer ✔✔Copper
and aluminum, because they lack magnetic qualities
Explain the difference between natural and mechanical convection. - correct answer ✔✔Natural is a
natural continuous movement of hot air/liquid rising and cool air/liquid sinking. Mechanical involves
outside forces to quickly circulate air/liquid
Name two types of radiation cooking used in commercial kitchens - correct answer ✔✔Microwave and
infrared
Describe microwave radiation - correct answer ✔✔Invisible waves of energy enter the food and cause
water molecules in the fod to move around. Ex: microwave oven
Describe infrared radiation - correct answer ✔✔Occurs when a heated electric or ceramic element
reaches a high temp and emits waves that the food absorbs. Ex: broiler, toaster
Which causes less loss of valuable nutrients? boiling or steaming? Why? - correct answer ✔✔Steaming,
because it is quick and more gentle than boiling, which helps preserve the nutrients
Explain what happens during protein coagulation - correct answer ✔✔When heat is applied to food, its
proteins coagulate, or change into a solid state from a liquid/semiliquid state.
After proteins coagulate, but are cooked further, what happens to the texture? - correct answer
✔✔Following coagulation, proteins will begin to break down. The tenderizing of tough meats that occurs
during stewing/braising is a good example of this denaturation of proteins
,What is the difference between shallow frying and deep frying? - correct answer ✔✔Shallow frying is a
dry cooking method that transfers heat to food with a moderate amount of fat. Deep frying cooks food
by completely submerging food in hot fat.
Why is it important to control the oil temperature when shallow frying? What are some ways to control
this heat? - correct answer ✔✔If its not hot enough, the food will absorb too much fat. If its too hot, the
food will burn before the inside is cooked
Why shouldnt you cover or stack fried foods? - correct answer ✔✔Covering or stacking can cause the
coating to become soggy, because moisture can't escape
Why is it important to dredge foods in flour before adding to egg wash in standard breading procedure
or adding to the batter in the batter method? - correct answer ✔✔Dredging the food in flour will add
flavor and texture
What are the benefits to seasoning this flour before dredging? What are the benefits to seasoning the
food directly instead? If you season the food prior to dredging, breading, and battering, do you still need
to season the food when it comes out of the fryer? - correct answer ✔✔Its beneficial bc it will add flavor
by cooking the seasoning into the flour. Seasoning the food directly will allow the seasoning to be
embedded directly into the food. Yes, b/c the food isnt seasoned on top of the breading yet.
Give examples of oils that should be used for frying. Knowing that this cooking medium can be
expensive, what are a few ways that you can preserve the fryer oil? How do you know when it is time to
change the oil? - correct answer ✔✔Vegetable, peanut, canola
You can preserve oil by skimming out any leftover bits, changing the oil once it starts to turn dark in color
What are the 3 types of emulsions? - correct answer ✔✔Permanent: lasts several days; ex: mayo
Semi-permanent: lasts shorter than permanent, several hours; ex: hollandaise
Temporary: lasts shortest amount of time, usually several minutes; ex: vinaigrette
Dry cooking method definition - correct answer ✔✔Transfers heat by hot metal, hot air, hot fat, or
radiation. Any moisture from the food evaporates. Ex: baking
, Moist Cooking method definition - correct answer ✔✔Uses liquid, other than oil, to transfer heat--water,
stock, steam. Ex: simmering
Combination Cooking Method definition - correct answer ✔✔Uses both dry and moist cooking methods.
Beginning with one technique and finishing with the other. Ex: braising
Mise en Place - correct answer ✔✔Everything in its place
Deep fry - correct answer ✔✔Cooks food by complete submersion in hot fat
Shallow or pan fry - correct answer ✔✔A dry cooking method that transfers heat to food with the help
of a moderate amount of fat--more fat than sautéing
Standard breading procedure - correct answer ✔✔A process that involves a sequence of steps in which
food is covered alternately with wet and dry ingredients
(wet)-->dry-->wet-->dry
Dredge - correct answer ✔✔A way to prep food immediately before sauteing by dipping into a seasoned
flour to coat evenly on all surfaces
Batter - correct answer ✔✔A semiliquid mixture that combines a liquid such as milk, water, or beer with
a starch
Leavening agent - correct answer ✔✔Items that help produce a light and airy batter (baking soda, baking
powder, whipped egg whites)
Oil - correct answer ✔✔Fat used for cooking
Smoke point - correct answer ✔✔Maximum temp to which a fat or oil can be taken before it begins to
burn, tainting the flavor and changing the color
questions well answered to pass
Why is conduction considered a slow method of heat transfer? - correct answer ✔✔Because it relies on
direct contact
Which two types of cookware will not work for induction cooking? why? - correct answer ✔✔Copper
and aluminum, because they lack magnetic qualities
Explain the difference between natural and mechanical convection. - correct answer ✔✔Natural is a
natural continuous movement of hot air/liquid rising and cool air/liquid sinking. Mechanical involves
outside forces to quickly circulate air/liquid
Name two types of radiation cooking used in commercial kitchens - correct answer ✔✔Microwave and
infrared
Describe microwave radiation - correct answer ✔✔Invisible waves of energy enter the food and cause
water molecules in the fod to move around. Ex: microwave oven
Describe infrared radiation - correct answer ✔✔Occurs when a heated electric or ceramic element
reaches a high temp and emits waves that the food absorbs. Ex: broiler, toaster
Which causes less loss of valuable nutrients? boiling or steaming? Why? - correct answer ✔✔Steaming,
because it is quick and more gentle than boiling, which helps preserve the nutrients
Explain what happens during protein coagulation - correct answer ✔✔When heat is applied to food, its
proteins coagulate, or change into a solid state from a liquid/semiliquid state.
After proteins coagulate, but are cooked further, what happens to the texture? - correct answer
✔✔Following coagulation, proteins will begin to break down. The tenderizing of tough meats that occurs
during stewing/braising is a good example of this denaturation of proteins
,What is the difference between shallow frying and deep frying? - correct answer ✔✔Shallow frying is a
dry cooking method that transfers heat to food with a moderate amount of fat. Deep frying cooks food
by completely submerging food in hot fat.
Why is it important to control the oil temperature when shallow frying? What are some ways to control
this heat? - correct answer ✔✔If its not hot enough, the food will absorb too much fat. If its too hot, the
food will burn before the inside is cooked
Why shouldnt you cover or stack fried foods? - correct answer ✔✔Covering or stacking can cause the
coating to become soggy, because moisture can't escape
Why is it important to dredge foods in flour before adding to egg wash in standard breading procedure
or adding to the batter in the batter method? - correct answer ✔✔Dredging the food in flour will add
flavor and texture
What are the benefits to seasoning this flour before dredging? What are the benefits to seasoning the
food directly instead? If you season the food prior to dredging, breading, and battering, do you still need
to season the food when it comes out of the fryer? - correct answer ✔✔Its beneficial bc it will add flavor
by cooking the seasoning into the flour. Seasoning the food directly will allow the seasoning to be
embedded directly into the food. Yes, b/c the food isnt seasoned on top of the breading yet.
Give examples of oils that should be used for frying. Knowing that this cooking medium can be
expensive, what are a few ways that you can preserve the fryer oil? How do you know when it is time to
change the oil? - correct answer ✔✔Vegetable, peanut, canola
You can preserve oil by skimming out any leftover bits, changing the oil once it starts to turn dark in color
What are the 3 types of emulsions? - correct answer ✔✔Permanent: lasts several days; ex: mayo
Semi-permanent: lasts shorter than permanent, several hours; ex: hollandaise
Temporary: lasts shortest amount of time, usually several minutes; ex: vinaigrette
Dry cooking method definition - correct answer ✔✔Transfers heat by hot metal, hot air, hot fat, or
radiation. Any moisture from the food evaporates. Ex: baking
, Moist Cooking method definition - correct answer ✔✔Uses liquid, other than oil, to transfer heat--water,
stock, steam. Ex: simmering
Combination Cooking Method definition - correct answer ✔✔Uses both dry and moist cooking methods.
Beginning with one technique and finishing with the other. Ex: braising
Mise en Place - correct answer ✔✔Everything in its place
Deep fry - correct answer ✔✔Cooks food by complete submersion in hot fat
Shallow or pan fry - correct answer ✔✔A dry cooking method that transfers heat to food with the help
of a moderate amount of fat--more fat than sautéing
Standard breading procedure - correct answer ✔✔A process that involves a sequence of steps in which
food is covered alternately with wet and dry ingredients
(wet)-->dry-->wet-->dry
Dredge - correct answer ✔✔A way to prep food immediately before sauteing by dipping into a seasoned
flour to coat evenly on all surfaces
Batter - correct answer ✔✔A semiliquid mixture that combines a liquid such as milk, water, or beer with
a starch
Leavening agent - correct answer ✔✔Items that help produce a light and airy batter (baking soda, baking
powder, whipped egg whites)
Oil - correct answer ✔✔Fat used for cooking
Smoke point - correct answer ✔✔Maximum temp to which a fat or oil can be taken before it begins to
burn, tainting the flavor and changing the color
