What is to bake, to smoke, to roast, to saute, to pan-fry, and to deep-fry, to grill, and to broil
100
Number of oz. in a #
What is 16
100
Two ways nutrients are lost during boiling
What is exposure to high heat and diluted in the liquid.
100
The two major combination techniques
What is braising and stewing
200
The liquid closest to the bottom of the pan is heated and rises to the top,
the cooler liquid descends to the bottom of the pan
Circular motion keeps the foods from sticking
What is convection
200
Cooking that takes place for 5-15 min. after you remove something from its heat source
What is carryover cooking
200
Number of oz. in a cup
What is 8
200
Proteins in food change from a liquid or semiliquid state to a drier, solid state.
What is coagulate
200
The first step for both combination cooking methods
What is to brown/sear the food using high heat
300
Using the boiling method to partially cook food
What is blanching
300
To quickly brown the outside of food at the start of the cooking process
What is to sear
300
Number of tsp. in a Tblsp.
What is 3
300
The matter in cells and tissue that gives vegetables their color.
What is pigment
300
To add a small amount of liquid to a pan to loosen brown bits of food after searing or sauteing.
What is deglazing
400
To plunge the food into ice water to make sure the foods stops cooking as soon as you remove it from the liquid
What is shocking
400
Moistening foods with melted fats, pan drippings, or another liquid during the cooking time.
What is basting
400
Number of cups in a Pint
What is 2
400
Common pigment in green vegetables
What is chlorophyll
400
the long slow cooking process, makes tough cuts of meat more tender
Foods are always served with the cooking liquid
What is Braising
500
To cook food in a flavorful liquid between 150 and 185 degrees F
What is to poach
500
The proper breading procedure
What is to dip in flour first, then egg, then bread crumbs
500
Number of oz. in a gallon
What is 128
500
The common pigment in yellow orange, and red vegetables
What is carotenoids
500
Foods are completely covered with the liquid during the cooking, the food item is cut into smaller pieces - the cooking time is shorter