Definitions
The turkey began to undergo ____________ as it was roasting, creating a golden-brown surface.
What is carmelization?
Janice did this by taking the juice accumulated at the bottom of the roasting pan, and coated the chicken is the juices.
What is baste?
When the food has stopped cooking on the oven, but continues to rise in temperature until both the outside and inside are equal.
What is blanch?
The liquid underwent ___________, becoming a semi-solid.
What is coagulation?
Lima coated the chicken in bread crumbs, completing this process.
What is breading?
They will ______ the chicken with flour and eggs, then deep-fried.
What is dredge?
This was used instead of butter to coat the pan in fat, without causing it to smoke.
What is clarified butter?