CFESA - Steam study guide Chapter 2 - Cooking With Steam Questions With Correct Solutions, Already Passed!!
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Course
CFESA - - Cooking With
Institution
CFESA - - Cooking With
1.What are the three characteristics foods are judged on? - a. Color, texture, and taste
2.Color change in food is directly related to what? - a. temperature
3.At what temperature does food color begin to change? - a. Color begins the break down at 215-
220â—¦ F
4.What does cooking food at 212�...
CFESA - Steam study guide Chapter 2 -
Cooking With Steam
1.What are the three characteristics foods are judged on? - a. Color, texture, and taste
2.Color change in food is directly related to what? - a. temperature
3.At what temperature does food color begin to change? - a. Color begins the break down at 215-
220â—¦ F
4.What does cooking food at 212â—¦ in an atmospheric steamer do to food color? - a. Enhances the
color of the food
5.What effect does oxidation have on food? - a. Ruins the color of the food and the eye appeal.
6.What does cooking vegetables in a pressure steamer do to their texture? - a. The texture breaks
down when cooked in a pressure steamer
7.What causes the breakdown in food texture when cooked in a pressure steamer? - a. The
texture breakdown is caused by the rapid release of pressure from inside the food itself as the pressure
inside the compartment is rapidly released
8.What can happen to the taste of food cooked in a pressure steamer? - a. Pressure steaming food
can decrease the natural flavor of the food as the natural juices and vitamins leave the food. There can
also be taste transfer from one food to another depending on the different foods being cooked in the
same compartment at the same time.
9.How does cooking food in a convection steamer overcome the taste problems? - a. Convection
steaming has no pressure to create taste transfer and allows food to maintain its natural flavors and
juices. The constant draining of condensate removes any acids secreted from any of the food.
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