Key Terms
Define Carry Over Cooking
Carryover Cooking-
Residual heat continues cooking food after it is removed from the heat source.
“resting time”
How many ounces are in 2.5 pounds?
40 ozs
Safety/ Sanitation-
What is the order to properly fill a 3 compartment sink?
1. Detergent water
2. Fresh Water to Rinse
3. Sanitizer
What is the "jump" method in French?
Saute
If sauteeing food is producing liquid bubbles instead of sizzling, the problem is:
the pan is too crowded and/or the food was not blotted
Define Convection Cooking
transfer of heat through a fluid* (can be liquid or gas)
How many cups are in a 3/4 gallon?
12 Cups
How many teaspoons are in a Tablespoon?
3 Tsp = 1 Tb
What is the difference between Grilling & Broiling
Grilling heat comes from below while Broiling the heat comes from above
To retain flavorful browned bits when sauteeing is complete, add a little ______ and gently scrape the pan.
Water or Stock
Define Coagulation
irreversible transformation
of proteins from a liquid
or semi-liquid to a solid
How many pints make up 1.5 gallons?
12 Pints
(8 Pints / gal, 4 Pints/ 1/2 gal)
List the range of the Temperature Danger Zone
41 F- 135 F
Please list the proper breading technique
Flour, Egg, Crumb Coating
To judge the doneness of meat or poultry sauteed by the "jump" method:
Define Radiation
transfer of heat through waves of electromagnetic energy
How many Tablespoons would I need to make up 3.5 Ounces?
7 Tablespoons
1 Tb = .5 ozs
What is the boiling temperature for water?
212 F.
Explain Deep Frying VS. Pan Frying
Deep Frying- Food is completely submerged in a deep fat fryer by basket, double basket or swimming method.
Pan Frying- Food is cooking in a saute pan with fat coming about 1/2 - 2/3rd of the way up to food, turning it to finish on the other side.
Which saute method would you use to prepare a sauteed boneless chicken breast?
Slide & Turn
Tell me the difference between caramelization and maillard reaction
Caramelization- the process of sugars cooking
Maillard Reaction- sugar breaks down and darkens in the presence of protein and heat
How many ounces are in 2 Gallons?
256
128 per gal
List 5 Classic Knife Cuts
Brunoise
Julienne
Batonnet
Chiffonade
Sm, Md, Lg (Dice)
Mince
Rondelle
Tournet
List 5 Dry- Cooking Methods
GRILL/BROIL
ROAST/BAKE
SAUTÈ
PAN-FRY aka SHALLOW-FRY
DEEP-FRY
Foods to be cooked solely by the saute method should be no more than _______ thick.
1 1/4 in. thick