1. When breading foods, seasonings must only be added to the _____________ component. flour protein/liquid crumb all of

[answerhappygod]

1. When breading foods, seasonings must only be added to the
_____________ component.
flour
protein/liquid
crumb
all of the above
2. When frying, it is primarily __________ that cooks the
interior of food.
oil
steam
3. Foods that are wet when added to a hot pan:
a. will not brown nicely.
b. will cook evenly due to the added moisture.
c. steam.
d. both a and c.
4. Stir-frying is 90% prep and 10% cooking. T/F
5. the most important skill required for successful
stir-frying is to have excellent knife skills. T/F
6. Deep frying is especially useful for foods
that:
cook through at the same rate as the crust.
cook rather quickly.
are irregularly shaped.
all of the above.
7. It is best to check foods as often as possible during
steaming. T/F
8. The most important key to remember when sharpening
is to:
maintain the same angle with each stroke.
apply equal pressure back and forth.
focus on sharpening the knife from tip to heel with every
stroke.
9. Size and consistency of chopped ingredients are
important for:
mouth feel
cooking time
presentation
all of the above
10. It takes hours and hours of practicing proper cutting
techniques to improve your knife skills. T/F
11.
Poaching is ideal for cooking:
pasta, fish and chicken.
vegetables, eggs and chicken.
chicken, eggs and fish.
stocks, chicken and soups.