Cooking Techniques
Cooking methods are divided into these 3 types of techniques
What is moist, dry, and combination
Herbs come from these parts of the plant
What are the leaves and the stems?
Culinary careers include (at least 4)
What are head chef, sous chef, maitre d', head waiter, personal chef, caterer, food stylist, food writer, research chef, media chef, etc.?
What is a system used to in a kitchen to assign specific tasks to guarantee they are carried out in a timely and efficient manner; also a hierarchy in the kitchen?
When food is partially cooked
What is par-cooked?
Three types of dry cooking methods include
What is broiling, grilling, frying, baking, smoking, roasting, stir-frying, and sautéing?
Spices come from these parts of the plant
What are the bark, buds, fruits, roots, seeds, or stems?
This chef is also known as the chef de cuisine and is in charge of the kitchen staff
What is the head or executive chef?
Three benefits of the brigade system include
What is everyone knows who to report to, everyone knows their job, and their is no confusion?
The water temperature needed to poach must be this
What is 160 to 180 degrees?
Three types of moist cooking include
What is boiling, blanching, simmering, poaching, and steaming?
At least 3 types of herbs include
What is basil, cilantro, dill, mint, oregano, parsley, sage, thyme, etc.?
This person is second in command and instructs staff on their daily jobs
What is the sous chef?
These food service workers work on the food production line and have names based on the food they prepare
What is line cook, chef de partie, or commis?
The difference between grilling and broiling
What is grilling is done when the heat comes from below while broiling is done when the heat comes from above?
The term for when a food is cooked using both dry and moist methods is this
What is combination cooking?
At least 3 types of spices include:
What is cinnamon, chili powder, cayenne, cumin, chiles, dill seeds, paprika, ginger, etc.?
This person is in charge of the front of the house
What is the maitre d'?
The French term for the person who mans the grill
What is the grillardin?
In order what water temperature goes from lowest to highest: simmering, boiling, poaching
What is poaching, simmering, and boiling?
This cooking method is used when cooking food in water that is less than simmering in a flavorful liquid (usually an acid). It is used to cook delicate foods.
What is poaching?
The correct way to store fresh herbs
What is wrapped loosely in damp paper towels and stored in the fridge at temperatures between 34 and 40 degrees?
This job works with clients to cook meals for group events and usually delivers the food to venue of the customer's request
What is caterer?
This person created the Brigade System
Who is Chef Georges Auguste Escoffier?
Describe the steps to blanching
What is submerge the food in boiling liquid and briefly cook it and then remove food from liquid and shock it in ice water to stop the cooking process?