Dry cooking methods
A dry cooking method in which foods are completely submerged in heated fat or oil
Deep Fry
How is heat transferred to food during moist cooking methods?
Direct contact with hot liquid or steam
By rays that come from a glowing, or red-hot, heat source such as burning coals, flames, or a hot electric element; this type of heat transfer is called
_____________.(2 words)
radiant heat
41-135 f is referred to as what?
The Temperature Danger Zone
How many Pints are in 1 gallon
What is 8 pints
What is the difference between grilling and broiling?
Grilling is done when the heat comes from below while broiling is done when the heat comes from above?
Name the 4 basic moist cooking methods.
steaming, poaching, simmering, boiling.
Ground meats beef, pork, veal, lamb need to be cooked to a minimum internal temperature __________ f.
155 f
What is mise en place?
To put in place, having everything organized
3 lbs = ____ oz
48
__________ is a cooking technique that cooks food quickly, often uncovered, in a very small amount of fat in a pan over high heat.
Sautéing
Simmering is at what temperature.
A-160-170f
B-170-185f
C-195-205f
B-170-185f
Name two combination cooking methods.
Braising and stewing.
What does FIFO stand for?
First in First out
128oz = ____ Cups
16 C
Name 4 Dry heat methods.
• Grilling and broiling • Roasting and baking • Sautéing and stir-frying • Pan-frying and deep-frying
What does LTLT stand for?
sous vide is also known as low-temperature long-time cooking or LTLT cooking.
What does it mean when a recipe calls for a standard breading?
It means you dust the food with seasoned flour, dip it in beaten eggs, and then cover it in breadcrumbs (or another crumb mixture)
Vegetables and herbs that add flavor and aroma to a dish.
What are aromatics?
3 Pints = ____ Quarts
What is 1 1/2
When proteins turn brown as they cook, it is referred to as the __________(2 words)
Maillard reaction.
What is the process for blanching foods?
To blanch food, bring water or other liquid to a full boil in a pot or a steamer.
Add food directly to the liquid or the steamer. Let the food cook just long enough for the change you want. When that happens, lift the food out of the liquid or the steamer. Immediately put the food in a container of ice water. This stops the carryover cooking. Drain the food before you store it or use it in another dish.
What is carryover cooking?
foods continue to cook after you take them out of the pan, off the grill, or out of the oven. That is because the food holds heat. The remaining heat is enough to continue to cook the food.
how many servings a recipe makes is its...
yield
Jerry is working at a hamburger grill. The manager is able to buy their hamburger meat in bulk for a discounted rate. If he buys 100 pounds of meat at $164, how much does the meat cost in a half-pound burger?
What is 0.82 Cents