Show:
Dry Heat
Moist Heat
Misc
Food Safety
Knife cuts
100
What is broiling?
a rapid cooking method that uses high heat from a a source located above the food
100
what is blanching

usually, plunging  to par cook vegetables, pasta, or another ingredient into boiling water to par cook and to decrease subsequent cooking time 

100
What is the radiation?
The transfer of energy through space, often by microwaves or infrared heat.
100
fattom
Food, Acidity, Time, Temp, O2, Moisture
100
Cut normally used for herbs or leafy greens
chiffonade
200
a method of cooking were food is rapidly cooked in a small amount of fat over relativity high heat
Sauteeing
200
is steaming a form of conduction cooking?
It is convection
200
What is par-cooking?
Partially cooking an item to shorten its subsequent finishing time during a meal service.
200
What is the temperature danger zone?
41-135
200
7 sided football shape
tourne
300
What is the difference between pan frying and deep frying? Are they both a dry heat cooking method?
pan frying moderate heat and fat

deep frying moderate temperature, submerged in completely in fat

Yes

300
what is shallow poaching?
A moist heat cooking method whereby naturally tender foods are placed on a bed of aromatic ingredients and partially submerged in liquid in a covered pan.
300
What is the definition of Plating?
The decision, generally made at the time the menu is written, about what serving vessel will be used to present the product as well as how and where the product and its accompaniments will be placed on that vessel.
300
What does FIFO stand for? When do we use it?
First In First Out


When putting away product

300
1/2" x 1/2" X 1/2"
medium dice
400
what does "float" mean in frying
the point at which cooking items rise to the surface and appear golden brown, typically indicating doneness
400
what do you do to vegetables that have been blanched to retain there color?
Ice bath to stop cooking and retain color
400
what are the differences between shallow poaching and pan frying? 
shallow poaching is convection cooking, also a moist cooking method and utilizes liquid.

pan frying uses conduction cooking, dry method and fat

400
What is the proper way to cool down hot liquid in our lab?
Ice bath
400
1/4" x 1/4" X 1/4"
small dice
500
roasting and baking use what type of heat transfer
convection
500
is braising a moist heat cooking method? why or why not?
Braising utilizes combination cooking.
500
What is Bouillabaisse? What cooking technique does it use?
Fish Stew

Stewing method

500
what is HACCP? 

What does HACCP do?

Hazardous Analysis Critical Control Point

Keeps food safe from Farm to Fork

500
1/8"x1/8"x2"
Julienne