Definitions
Dry/Moist/Both
Identify the Method. Pictures
What method do you use?
Throwbacks
100
This cooking technique involves a small amount of fat such as oil or butter cooked in a pan.
Saute
100
Steaming
Moist
100
Simmering
100
Mashed Potatoes
Boiling
100
This is how long food can be in the temperature danger zone.
4 hours.
200
Uses indirect heat to cook food. Hot air covers the food and the dry heat cooks it.
Roasting
200
Braising
Combination
200
Glazing
200
Thanksgiving Turkey
Roasting
200
This is the last step in the handwashing procedure.
Dry your hands with a single use towel.
300
Simmering a liquid until some of it evaporates.
Reduce
300
Deep Frying
Dry
300
Baking
300
Eggs Benedict
Poaching
300
These are the two other major allergens not listed in the 9.
Gluten and Food Dyes
400
To Enhance the Natural Flavor
Season
400
Stewing
Combination
400
Deglazing
400
Pandas Orange Chicken
Frying
400
This is the boiling point of water.
212 degrees F. 100 Degrees C
500
To cook in fat over low heat.
Sweat
500
Sous Vide
Moist. With searing Combination
500
Braising
500
Double Double animal style from In n Out
Grilling
500
That is the process of rotating food in storage to use food in the proper order.
FIFO First in First Out