Cooking Lessons Cooking Knowledge 4 — Questions and Answers
Question 1: You need to hold cooked food safely for service. Above what internal temperature should hot food be kept?
- 140°F (Correct answer)
- 98°F
- 125°F
- 115°F
Correct answer: 140°F
Hot food must be held at 140°F or above to stay out of the bacterial danger zone.
Question 2: Which of the following is an example of dry-heat cooking?
- Braising
- Roasting (Correct answer)
- Steaming
- Poaching
Correct answer: Roasting
Roasting uses hot dry air in an oven, while poaching, steaming, and braising rely on liquid or steam.
Question 3: What is the purpose of blanching green vegetables before shocking them in ice water?
- To add saltiness that ice water locks in
- To freeze the vegetables for storage
- To remove all vitamins for a milder taste
- To set a bright color and partially cook them while stopping further cooking (Correct answer)
Correct answer: To set a bright color and partially cook them while stopping further cooking
Blanching then shocking sets vibrant color and crisp-tender texture by halting the cooking instantly.
Question 4: A roux is used to thicken sauces. What two ingredients make a roux?
- Cornstarch and water
- Sugar and butter
- Flour and fat (Correct answer)
- Egg yolks and cream
Correct answer: Flour and fat
A roux is equal parts flour and fat cooked together, the base of sauces like béchamel and gumbo.
Question 5: Why should raw chicken be cut on a separate cutting board from vegetables?
- To keep the chicken from absorbing vegetable flavors
- Because vegetables stain the chicken
- Because chicken dulls knives faster on shared boards
- To prevent cross-contamination of harmful bacteria (Correct answer)
Correct answer: To prevent cross-contamination of harmful bacteria
Separate boards keep pathogens like Salmonella from transferring to foods eaten raw.
Question 6: What does 'folding' mean when combining whipped egg whites into a batter?
- Gently combining with a spatula to preserve air bubbles (Correct answer)
- Beating vigorously with a whisk until smooth
- Pressing the mixture flat with a spoon
- Kneading the mixture by hand
Correct answer: Gently combining with a spatula to preserve air bubbles
Folding uses a gentle over-and-under motion to blend ingredients without deflating the whipped air.
Question 7: Which ingredient substitution works best if a recipe calls for buttermilk and you have none?
- Milk with a tablespoon of lemon juice or vinegar (Correct answer)
- Water with melted butter
- Evaporated milk straight from the can
- Heavy cream with a pinch of sugar
Correct answer: Milk with a tablespoon of lemon juice or vinegar
Acidifying milk with lemon juice or vinegar mimics buttermilk's tang and its reaction with leaveners.
Cooking Lessons Cooking Knowledge 4
You need to hold cooked food safely for service.
Above what internal temperature should hot food be kept?