Dry Cooking Method
What is chicken tenders
The two step process of boiling food partially and then plunging the food into ice water.
What is blanch and shock
Two methods used for combination cooking
What is dry and moist cooking
Tree where chocolate comes from
What is cacao tree
French word for sauté
What is "to jump"
Temperature oil should stay between when deep frying.
What is 325-375 degrees F
This technique cooks food in liquid between 185-200 degrees F.
What is simmer
To quickly brown the outside of food.
What is sear
Name for the center of the cocoa bean
What is nib
Reaction that occurs when sugars are exposed to high heat and produce browning and a change in flavor
What is caramelization
To coat food with flour or finely ground bread crumbs
What is dredge
Technique used for delicate foods like fish and eggs.
What is poach
Method that requires searing the food and then completely covering it with liquid.
What is stewing
Chocolate that contains nothing but chocolate liquor.
What is baking chocolate
Pan frying and deep frying are a part of this cooking method
What is Dry Cooking Method
Technique were food is cooked under a primary heat source
What is broil
Technique that cooks food in liquid between 150-185 degrees F.
What is poach
Cut of meats used for this method
What is tough cuts
Chocolate that contains at least 10% chocolate liquor and 12% milk solids.
What is milk chocolate
Proper internal cooking temperature for chicken
What is 165 degrees F
Technique reserved for large cuts of meat and poultry that are closed in an oven.
What is roasting
Two reasons we shock food after blanching.
What is to lock in color and nutrients
Method that uses larger cuts of meat
What is braising
What happens when chocolate is overheated or gets water in it.
What is seize
The three steps of the breading process.
What is dry (flour), wet (eggs), dry (bread crumbs)