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CFESA - Steam study guide Chapter 2 -
Cooking With Steam (100% Correct)
1.What are the three characteristics foods are judged on? - Answer✔️✔️-a.
Color, texture, and taste
2.Color change in food is directly related to what? - Answer✔️✔️-a.
temperature
3.At what temperature does food color begin to change? - 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? - Answer✔️✔️-a. Enhances the color of the food
5.What effect does oxidation have on food? - 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? -
Answer✔️✔️-a. The texture breaks down when cooked in a pressure steamer
1
CFESA - Steam study guide Chapter 2 -
Cooking With Steam (100% Correct)
1.What are the three characteristics foods are judged on? - Answer✔️✔️-a.
Color, texture, and taste
2.Color change in food is directly related to what? - Answer✔️✔️-a.
temperature
3.At what temperature does food color begin to change? - 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? - Answer✔️✔️-a. Enhances the color of the food
5.What effect does oxidation have on food? - 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? -
Answer✔️✔️-a. The texture breaks down when cooked in a pressure steamer
1
