Moist Heat
Braising combines ______ and ______ cooking methods.
What is dry-heat and moist-heat?
Cooking method for preparing beef stroganoff.
What is sauteing?
Reliable way to judge the doneness of a rare roast prime rib by
What is using a meat thermometer?
The ground form of sweet red peppers.
What is paprika?
Cutting portions of meat to ensure the product is tender and shortened fibers.
What is carving against the grain?
Poaching helps preserve this in lean fish.
What is moistness?
The correct range for low-temperature roasting.
What is 120-140C or 248-284F?
The "doneness" of a NY steak is best determined by
What is pressing gently with your finger to determine the degree of doneness (pressure test)?
A bittersweet herb in the same family as basil.
What is oregano?
Toughening of proteins and loss of moisture in a roast is a result of.
What is overcooking?
Moist heat method done at the temperature range of 85-95C.
What is simmering?
Due to its fat content, this common fish is not suitable for deep-frying
What is salmon?
In poultry the thermometer should be inserted into this muscle to test for doneness as it takes the longest to cook.
What is the thickest part of the thigh?
To describe the savouriness of an item.
What is unami?
The roast beef had an internal temperature of 55C or 135F, the customer preferred doneness.
What is medium rare?
Meat that is blanched and rinsed, then simmered in stock and thickened with white roux.
What is a blanquette?
The savoury earthy browning that takes place on meats cooked by dry heat.
What is the Maillard Reaction?
Fish flesh goes from _______ to _________ when properly cooked.
What is translucent to opaque?
Licorice flavored leaf herb.
What is tarragon?
A beef inside round steak (swiss steak) would require this type of cooking method.
What is moist heat cooking?
Method that cooks a fish fillet encased in a parchment.
What is steaming via en papilotte?
A product from tough primal cuts that can be cooked via dry heat methods because of processing.
What is ground meat?
Meats that are not served rare.
What are veal, pork, and poultry?
Adding mirepoix to a turkey pan will result in
What is flavor to meat drippings that will be used for the pan gravy?
Cooking inward through conduction despite being removed from heat source.
What is carryover cooking?