Dry Heat
Definition of dry heat cooking technique.
What is a cooking technique that uses FAT or INDIRECT / DIRECT heat at typically HIGHER temperatures to cook food.
Definition of wet heat cooking techniques.
What is a cooking techniques that uses liquid or steam at typically LOWER temperature to cook food.
Amount of teaspoons in 1 Tablespoon.
What is 3 teaspoons.
The three grades of egg quality.
What is AA, A, and B.
Temperature Danger Zone.
What is 41-135.
A dry heat cooking technique where food is cooked in a bath of hot oil or fat, typically 350-375 degrees F.
What is Frying.
A wet heat cooking technique that indirectly used hot steam generated from water to cook food. When done properly, steaming helps food retain nutrition, color, and texture.
What is steaming.
What is 4 Tablespoons.
The way to tell the egg shell color by just looking at a chicken.
What is the color of their earlobes.
The first things you should do before handling food.
What is restrain hair and wash hands.
A dry heat cooking technique that fries food in a small amount of fat in a pan at medium-high heat.
What is Sauteing.
A wet heat cooking technique that submerges ingredients directly in gently heated liquid to slowly cook them.
What is simmering.
What is 4 quarts.
The price of a dozen eggs if one egg is .15 cents.
What is 1.80.
Proper cooking temperature of poultry.
What is 165 degrees.
A dry heat cooking technique that indirectly exposes food to a relatively high heat, usually 400℉ or above, for a long period of time to create a browned, flavorful exterior.
What is Roasting.
A wet heat cooking technique where you quickly cook food in boiling liquid then submerge it in ice to stop the cooking process.
What is blanching.
Amount of pints in a gallon.
What is 8 pints.
Description of an over medium egg.
What is flipped, whites fully set, yolk runny.
Set up of a 3 compartment sink.
What is what, rinse, and sanitize.
A dry heat cooking technique that exposes ingredients to a direct and radiant heat to a high temperature to create a crisp browning on the outside.
A combination of a WET HEAT and a DRY HEAT cooking technique that starts with pan searing followed by slowly cooking in a liquid contained in a large pot or skillet until ingredients become tender.
What is braising.
Amount of cups in a gallon.
What is 16 cups.
The 5 most common types of breakfast eggs.
What is boiled, poached, fried, scrambled, and an omelet.
What is people over 65, kinds under the age of 5, people with weakened immune system, and pregnant women.