Culinary Precision Test questions with
verified answers
cooking - correct answer ✔✔transfer of energy from a heat source to food.
Cooking affects the following aspects of food - correct answer ✔✔nutritional value, texture, color,
aroma, and flavor
Dry Cooking - correct answer ✔✔applies heat directly as with flame or indirectly by surrounding food
with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry.
Dry cooking concentrates flavors - correct answer ✔✔moisture on the surface evaporates and can create
caramelization or browning which produced richness.
poaching - correct answer ✔✔160-180 degrees F
simmering - correct answer ✔✔185-205 degree F
Boiling - correct answer ✔✔212 degree F
Combination (uses both dry and moist cooking methods); braise and stew - correct answer ✔✔In both
combination methods the first step is to brown the food using a dry heat method.
The second step is to complete cooking by simmering the food in a liquid.
Used for less tender cuts of meat as well as some poultry and vegetables
Steam - correct answer ✔✔212 degree F or higher
Moist heat cooking can help - correct answer ✔✔tenderize less tender foods
, Flavor and nutrients can be - correct answer ✔✔lost from food when using moist heat
Blanching and Parboiling - correct answer ✔✔also done in boiling water, the food is submerged only for
a short time to partially cook the food.
Braising - correct answer ✔✔is used for large pieces of food
Herbs: The leaves, stems and flowers of aromatic plants. - correct answer ✔✔When using dry- one third
to one half the amount of fresh ask for be used
Fresh herbs are usually added at the end of cooking
dried are added at the beginning.
Store dried herbs in airtight containers away from heat and light.
Fresh herbs should be loosely wrapped
Spices: Bark, buds, fruit, roots, seeds cranberries - correct answer ✔✔Usually used in dry form, whole or
ground, (add whole at the beginning of cooking and ground towards the end).
Store in airtight containers & avoid light.
Pepper is the most common spice
Vinegars- - correct answer ✔✔Thin sour, acidic liquid that can be used to add flavor during cooking and/
or as condiment.
Wine vinegar - correct answer ✔✔are made from wine and contain no alcohol
Cider= - correct answer ✔✔apples
Rice= - correct answer ✔✔Rice
verified answers
cooking - correct answer ✔✔transfer of energy from a heat source to food.
Cooking affects the following aspects of food - correct answer ✔✔nutritional value, texture, color,
aroma, and flavor
Dry Cooking - correct answer ✔✔applies heat directly as with flame or indirectly by surrounding food
with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry.
Dry cooking concentrates flavors - correct answer ✔✔moisture on the surface evaporates and can create
caramelization or browning which produced richness.
poaching - correct answer ✔✔160-180 degrees F
simmering - correct answer ✔✔185-205 degree F
Boiling - correct answer ✔✔212 degree F
Combination (uses both dry and moist cooking methods); braise and stew - correct answer ✔✔In both
combination methods the first step is to brown the food using a dry heat method.
The second step is to complete cooking by simmering the food in a liquid.
Used for less tender cuts of meat as well as some poultry and vegetables
Steam - correct answer ✔✔212 degree F or higher
Moist heat cooking can help - correct answer ✔✔tenderize less tender foods
, Flavor and nutrients can be - correct answer ✔✔lost from food when using moist heat
Blanching and Parboiling - correct answer ✔✔also done in boiling water, the food is submerged only for
a short time to partially cook the food.
Braising - correct answer ✔✔is used for large pieces of food
Herbs: The leaves, stems and flowers of aromatic plants. - correct answer ✔✔When using dry- one third
to one half the amount of fresh ask for be used
Fresh herbs are usually added at the end of cooking
dried are added at the beginning.
Store dried herbs in airtight containers away from heat and light.
Fresh herbs should be loosely wrapped
Spices: Bark, buds, fruit, roots, seeds cranberries - correct answer ✔✔Usually used in dry form, whole or
ground, (add whole at the beginning of cooking and ground towards the end).
Store in airtight containers & avoid light.
Pepper is the most common spice
Vinegars- - correct answer ✔✔Thin sour, acidic liquid that can be used to add flavor during cooking and/
or as condiment.
Wine vinegar - correct answer ✔✔are made from wine and contain no alcohol
Cider= - correct answer ✔✔apples
Rice= - correct answer ✔✔Rice
