Eggies
Main ways to cook eggs
Boiling and scrambling
The first thing you should do to rice
What is rinsing
Sauté
What is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat
Does temperature matter during submersion
What is yes
Roux
What is flour and fat cooked together and used to thicken sauce
Curd Types
What are small and creamy or large and fluffy
3 types of rice
What is white, brown, jasmine, etc
What type of pan is best
What is a pan with sloped sides
What are boiling, poaching, simmering
3 types of Roux
What is white, blonde, and brown
Submersion cooking methods
2 cooking methods
What is steaming, pilaf, boiling, or risotto
Pan frying is what method
Dry heat
Foods made with these methods
What are poached eggs and fish, simmer stocks, soups and stews, pasta
Common recipes that use roux
What is alfredo, mac and cheese, eggs benedict
Pilaf
What is the rice or grain is first sautéed, often with aromatics, before any liquid is added
Water test method
What is when you put a drop of water on a pan - if it is warm enough, the droplet will move around like a mercury ball
What can you simmer
What is soups and sauces
2 main sauces that use roux
Béchamel and velouté
Basted
What is the egg is cooked by spooning hot fat from the pan over top
Rice and a nutrient
What is a carbohydrate
Why pan toss
What is to ensure that all food cooks evenly
BONUS
What is hash browns (with ketchup) and eggs benedict
Most challenging roux to make
Hollandaise