Sauces
Dry Heat
Moist Heat
Vocab
Math
100

Which thickener is made of equal parts flour and fat?

Roux 

100

Best cooking method for whole turkey.

Roasting

100

Best cooking method for Hard Boiled Eggs

Boiling

100

The browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor.

Caramelization

100

How many cups are in a quart?

4 cups = 1 quart

200

What is a slurry?

A thickener made from water and cornstarch 

200

A cooking method that uses radiation from a heat source located above the food.

Broiling

200

Best cooking method for eggs in Eggs Benedict.

Poaching

200

To quickly brown the outside of food, creating a crusty layer. Mostly done with meat.

Sear

200

How many Teaspoon in a Tablespoon

3 Teaspoons = 1 Tablespoon
300

What sauce is made from butter, heavy cream and parmesan cheese? 

Alfredo Sauce 

300

A cooking method that uses radiation from a heat source located below the food.

Grilling

300

Best cooking method for vegetables to retain color, texture and nutrients.

Steaming

300

Cooking food in a small amount of fat using low heat in order to soften the food without browning. Mostly done with vegetables

Sweating

300

Which is more; 6 cups or 2 quarts?

2 Quarts

400

What is a sauce made from the juices of cooked meat and brown stock called?

Jus 

400

Name 3 dry-heat cooking methods that use fat or oil.

•     Sautéing •     Pan-frying •     Stir-frying •     Deep-frying

400

Name 3 moist-heat cooking methods.

•     Simmering •     Poaching and shallow poaching •     Blanching •     Steaming

400

Cooking technique that adds liquid to a hot pan to dissolve browned bits of food to use as flavoring to create a sauce

Deglazing

400

What is 1 1/2 cups tripled? 

4.5 cups

500

List the 5 classical grand sauces that are the basis for most other sauces.

•     Béchamel •     Velouté •     Brown/espagnole •     Tomato •     Hollandaise

500

Name 3 dry-heat cooking methods that do not use fat.

•     Broiling •     Grilling •     Roasting •     Baking

500

Name the two step process of boiling food partially and then plunging the food into ice water.

"Blanching" and Shocking

"Parboiling" 

500

This is the term for the browning of meat, which is caused by the caramelization of sugars in the presence of proteins

Maillard reaction

500

What is 1 1/2 quarts plus 3 cups? 

2 1/4 Quarts or 9 cups 

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