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Chapter 18 - Cooking Principles: In Review

1. Cooking makes foods safer to eat because it kills _____ that cause spoilage and illness.
   
2. True or false. When proteins are heated, they caramelize, which changes their texture.
     A. True B. False
3. _____ allows starches to absorb liquids.
   
4. Identify the method of heat transfer in the following cooking methods:

1. broiling
   
2. simmering
   
3. roasting
   
4. sautéing
   

5. Identify the following as dry-, moist-, or combination-cooking methods:

1. grilling
   
2. poaching
   
3. braising
   
4. stewing
   

6. Explain how panfrying and deep frying differ.
   
7. Au gratin potatoes get their name from gratiner, which means to _____ a food.
   
8. Identify if you would bake or roast the following items:

1. tuna casserole
   
2. whole turkey
   
3. leg of lamb
   

9. True or false. Professionals can judge the temperature of cooking liquid by observing how rapidly the liquid bubbles.
     A. True B. False
10. Braising is a combination of which two cooking methods?
    

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