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Saute Quiz
100

Define Carry Over Cooking

Carryover Cooking-
Residual heat continues cooking food after it is removed from the heat source.


“resting time”

100

How many ounces are in 2.5 pounds?

40 ozs

100

Safety/ Sanitation-

 What is the order to properly fill a 3 compartment sink?

1. Detergent water

2. Fresh Water to Rinse

3. Sanitizer

100

What is the "jump" method in French?

Saute

100

If sauteeing food is producing liquid bubbles instead of sizzling, the problem is:

the pan is too crowded and/or the food was not blotted

200

Define Convection Cooking

transfer of heat through a fluid* (can be liquid or gas)

200

How many cups are in a 3/4 gallon?

12 Cups

200

How many teaspoons are in a Tablespoon?

3 Tsp = 1 Tb

200

What is the difference between Grilling & Broiling

Grilling heat comes from below while Broiling the heat comes from above

200

To retain flavorful browned bits when sauteeing is complete, add a little ______ and gently scrape the pan.

Water or Stock

300

Define Coagulation

irreversible transformation
of proteins from a liquid
or semi-liquid to a solid

300

How many pints make up 1.5 gallons?

12 Pints

(8 Pints / gal,    4 Pints/ 1/2 gal)

300

List the range of the Temperature Danger Zone

41 F- 135 F

300

Please list the proper breading technique

Flour, Egg, Crumb Coating

300

To judge the doneness of meat or poultry sauteed by the "jump" method:

By touch test or instant read thermometer
400

Define Radiation

transfer of heat through waves of electromagnetic energy 

400

How many Tablespoons would I need to make up 3.5 Ounces?

7 Tablespoons

1 Tb = .5 ozs

400

What is the boiling temperature for water?

212 F.

400

Explain Deep Frying VS. Pan Frying

Deep Frying- Food is completely submerged in a deep fat fryer by basket, double basket or swimming method.

Pan Frying- Food is cooking in a saute pan with fat coming about 1/2 - 2/3rd of the way up to food, turning it to finish on the other side.

400

Which saute method would you use to prepare a sauteed boneless chicken breast?

Slide & Turn

500

Tell me the difference between caramelization and maillard reaction

Caramelization- the process of sugars cooking

Maillard Reaction- sugar breaks down                                    and darkens in the                                                      presence of protein and heat 

500

How many ounces are in 2 Gallons?

256

128 per gal

500

List 5 Classic Knife Cuts

Brunoise

Julienne

Batonnet

Chiffonade

Sm, Md, Lg (Dice)

Mince

Rondelle

Tournet

500

List 5 Dry- Cooking Methods

GRILL/BROIL

ROAST/BAKE

SAUTÈ

PAN-FRY aka SHALLOW-FRY

DEEP-FRY

500

Foods to be cooked solely by the saute method should be no more than _______ thick.

1 1/4 in. thick