Dry cooking methods
Moist cooking methods
Cooking Techniques
Temperatures
Culinary Math
100
To cook foods quickly in a small amount of fat
What is sauteing
100
To cook in a liquid that is bubbling rapidly is greatly agitated.
What is Boiling
100

The Cooking Temperature of Chicken

What is 165 degrees F.

100

The temperature of boiling water is

What is 212 F

100

How many Pints are in 1 gallon

What is 8 pints 

200
Cooking foods in an enclosed space through contact with, dry heated air that circulates around the food.
What is Roasting
200
To cook in a liquid that is bubbling very gently.
What is Simmering
200

The Complete Cooking Temperature of Ground Meats

What is 165 degrees.

200
The temperature of simmering water is between......
What is 185-205 F
200
How many Tablespoons in 1 Cup
What is 16 Tablespoons
300
Cooked at slow temperatures for a long period in order to develop the best flavor and very tender texture.
What is Barbecue.
300
Foods are completely submerged in a liquid kept at a constant, moderate temperature.
What is Poaching
300

The temperature Range of Simmering Liquids

What is 185 to 205

300
Most foods are fried at what temperature
What is 350 F
300
Calculate this measurement to the biggest possible conversions 15 Cups equals ______ Quarts and _____ Pints and _____Cups
What is 3 Quarts and 1 Pint and 1 Cup
400
Foods are cooked by completely submerging them in fat or oil.
What is deep frying
400
Cooking an item above boiling water. This method cooks foods rapidly.
What is Steaming
400

Roasts of all red meats are cooked to this Temperature

What is 145 degrees for 4 minutes

400

The food danger zone is between these two temperatures

What is 41 - 135 F

400
. Larry is working in a restaurant as a cook. The restaurant splits tips between the wait staff and the cooks. If there are 4 cooks, 7 waiters, and 2 hostesses and the waiters and cooks split tips evenly, what percentage of the tips can Larry expect to receive?
What is 9 Percent
500
This cooking technique cooks food quickly by having the heat heat source located directly above the food.
What is Broiling
500
To cook an item partially and very briefly, usually in water. The purpose being to only partially cook an ingredient or loosen the skin.
What is Blanching
500

The Temperature Range of a Medium Rare Steak

What is 145 to 150 degrees.

500
Explain what carryover cooking is (1 or 2 sentences)
Carryover cooking is when foods items continue to cook even after they are removed from the heat source.
500
Jerry is working at a hamburger grill. The manager is able to buy their hamburger meat in bulk for a discounted rate. If he buys 100 pounds of meat at $164, how much does the meat cost in a half-pound burger?
What is 0.82 Cents
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