Cooking Lessons Cooking Knowledge 5

Question 1

You taste a soup and it is too salty. Which fix is most effective?

Accepted Answer

Add more unsalted liquid or bulk ingredients to dilute it

Answer

Salt cannot be removed, so diluting with unsalted stock, water, or extra ingredients is the reliable fix.

Question 2

What is the Maillard reaction?

Accepted Answer

A browning reaction between amino acids and sugars that creates savory flavor

Answer

The Maillard reaction browns proteins and sugars under heat, producing complex roasted flavors.

Question 3

Which herb is best added at the end of cooking because heat destroys its delicate flavor?

Accepted Answer

Fresh basil

Answer

Tender herbs like basil lose their aroma quickly with heat, so they are stirred in just before serving.

Question 4

When making stock, why should you skim the foam that rises to the surface?

Accepted Answer

The foam contains impurities that can make the stock cloudy and bitter

Answer

Skimming coagulated proteins and impurities keeps the finished stock clear and clean-tasting.

Question 5

A cake recipe says to cream butter and sugar. What does this step accomplish?

Accepted Answer

It beats air into the fat to help leaven and lighten the cake

Answer

Creaming whips tiny air pockets into the butter, which expand during baking for a light crumb.

Cooking Lessons Practice Test