WHAT COOKING TECHNIQUE COOKS BY BRINGING WATER TO THE BOILING POINT AND KEEP IT AT THIS TEMPERATURE WHILE THE FOOD COOKS?
What is BOILING
100
WHAT IS THE PROCESS OF COOKING WITH DRY HEAT IN A CLOSED ENVIRONMENT, USUALLY AN OVEN, USING NO LIQUID OR FAT?
What is BAKING
100
THIS TAKES PLACE AFTER THE FOOD IS REMOVED FROM THE HEAT SOURCE AND OCCURS BECAUSE THE OUTSIDE OF THE FOOD IS HOTTER THAN THE INSIDE OF THE FOOD?
What is CARRY OVER COOKING
100
WHAT COOKING PROCESS BROWNS FOOD AT A HIGH TEMPERATURE AND CREATES A FLAVORFUL AROMA?
What is CARMELIZING
200
WHAT METHOD COKS FOOD WHEN IT REACHES THE BOILING POINT AND IT TURNS INTO VAPOR AND DISPERSES IT IN THE AIR. THE FOOD NEVER TOUCHES THE LIQUID?
What is STEAMING
200
WHAT COOKING TECHNIQUE IS USED WITH DELICATE FOODS THAT COOK QUICKLY USING A SMALL AMOUNT OF FAT IN A SHALLOW PAN?
What is SAUTE
200
WHAT PROCESS INVOLVES QUICKLY BROWNING THE FOOD PRODUCT TO SEAL IN THE JUICES
What is SEARING
200
WHAT IS ANOTHER NAME FOR QUICKLY PLUNGING VEGETABLES INTO AN ICE WATER BATH?
What is SHOKING
300
WHAT METHOD HEATS THE LIQUID BETWEEN 185 AND 200 DEGREES AND CAN BE USED TO COOK VEGETABLES OR REDUCE A STOCK?
What is SIMMERING
300
VEGETABLES COOKED IN A SMALL AMOUNT OF BUTTER OR OIL
What is STIR FRY
300
WHAT COMBO COOKING TECHNIQUE COVERS FOOD COMPLETELY WITH LIQUID AND THE COOKING TIME IS SHORTER THAN THE TIME FOR BRAISING?
What is STEWING
300
TO RID STOCK OF PARTICLES THAT ARE TOO FINE TO BE STRAINED IS CALLED?
What is CLARIFY
300
CARRY OVER COOKING WILL RAISE THE TEMPERATURE OF FOOD AFTER IT IS REMOVED FROM THE HEAT SOURCE HOW MANY DEGREES?
What is 5-15 DEGREES
400
WHAT COOKING TECHNIQUE PARTIALLY COOKS FOOD USING THE BOILING METHOD?
What is BLANCHING
400
SEARING A PRODUCT PRIOR TO COOKING IN THE OVEN HELPS SEAL IN JUICES FOR WHAT DRY HEAT TECHNIQUE?
What is ROASTING
400
WHAT PROCESS IS USED TO REMOVE FAT AND SCUM FROM THE TOP OF STOCK
What is SKIMMING
400
WHAT IS ANOTHER NAME FOR PAN DRIPPINGS OR UNTHICKENED MEAT JUICES?
What is AU JUS
400
THE TEMPERATURE OF BOILING WATER IS?
What is 212 DEGREES
500
WHAT COOKING METHOD PARTIALLY COKS FOOD FOR A LONGER TIME THAN BLANCHING AND IS OFTEN USED FOR MEATS THAT WILL COMPLETE COOKING ON A GRILL?
What is PARBOILING
500
WHAT HAPPENS TO THE TEXTURE OF PROTEIN WHEN HEAT IS APPLIED?
What is BECOMES TENDER
500
WHAT COMBO COOKING TECHNIQUE IS OFTEN USED TO COOK TOUGHER CUTS OF MEAT, INVOLVES SEARING MEAT FIRST AND THEN COOKING IN THE OVEN WITH A SMALL AMOUNT OF LIQUID FOR A LONG PERIOD OF TIME?
What is BRAISING
500
WHAT PROCESS REMOVES THE RICH FLAVOR PARTICLES FROM THE ROASTING PAN AND ADDS COLOR TO BEEF STOCK?