Question

1. which of the following is not a dry - heat cooking method?

oa pan - frying
ob pan - broiling
oc sautéing
od simmering

1. which cooking method is similar to grilling, except the heat source is located above the food?

oa stir frying
ob roasting
oc baking
od broiling

1. what is caused by the maillard reaction?

oa melting
ob toughening
oc tenderizing
od browning

1. which of the following is not a moist - heat cooking method?

oa poaching
ob sweating
oc steaming
od simmering

1. the maillard reaction refers to proteins when they _.

oa turn brown after they cook
ob spoil quickly after purchase
oc grow mold when left near cheeses
od turn yellow in sunlight

Explanation:

• Question 6: Dry - heat cooking methods use hot air or fat. Pan - frying, pan - broiling, and sautéing use fat. Simmering uses liquid (moist - heat).
• Question 7: Broiling has the heat source above the food (like grilling but with heat source position difference). Stir - frying, roasting, and baking have different heat source setups.
• Question 8: The Maillard reaction causes browning (a chemical reaction between amino acids and reducing sugars). Melting is a physical change, toughening and tenderizing are related to protein denaturation in a different context.
• Question 9: Moist - heat methods use liquid. Poaching, steaming, and simmering use liquid. Sweating is a dry - heat (sautéing - like) process with a small amount of fat.
• Question 10: The Maillard reaction is about proteins (and sugars) browning during cooking. Spoiling, mold - growth, and color change in sunlight are different phenomena.

Answer:

1. D. simmering
2. D. broiling
3. D. browning
4. B. sweating
5. A. turn brown after they cook