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Eat Your Vegi's
Beefy-T
Arizona Applications
Tropic Techniques
Mise en Place
100
It is important to control the factors that destroy nutrients, because these factors may also destroy___________, _________ & ______________.
color, flavor and texture
100
The highest grade of fresh beef sold is___________.
USDA Prime
100
_____________ means to cook with heat from above.
broiling
100
What is the cooking technique for delicate foods cooked in water or a flavored liquid? BONUS What is the temperature range for this technique?
poaching 160-180
100
Al dente means?
firm to the bite or "to the tooth"
200
Adding lemon juice to the water for cooking cauliflower will?
help keep the cauliflower white
200
Are meat inspection and grading both required by law? and explain.
no, grading is voluntary and paid for by the meat packer
200
How would you bard a beef tenderloin?
tie on a thin layer of fat to cover the surface of the meat.
200
This is a cooking technique with small cuts of meat, served in a sauce or gravy made of its cooking liquid?
Stew
200
In addition to tenderness, another goal of cooking is to _________.
develop flavor
300
This is the pigments that produces the color red in vegetables?
anthocyanins
300
_____________ is the main source of flavor in meat.
fat
300
What types of sauces work best for grilled or broiled meats and when should you prepare them?
Prepared in advance (no pan to de-glaze) Béarnaise Hollandaise Compound butters Salsas Relishes
300
A braised beef dish with red wine is called a ____________.
daube
300
Standard breading procedure is best described by the ingredients in 3 steps?
flour, egg wash and then breadcrumbs or flour
400
which vegetables should be simmered without a cover? and why?
bitter greens to release the bitterness
400
About 75% of muscle tissue of meat is?
water
400
Roasted meats are usually sliced with the grain for maximum tenderness. T or F
false
400
The amount of braising liquid needed to prepare a beef pot roast depends on ____________.
the size of the braising pot
400
The temperature range of the Food Danger Zone is _________.
41 - 135°F
500
Green beans will most likely to turn ___________ if they are overcooked.
olive green, khaki or grey
500
The term “green meat” refers to ________________.
meat that is not aged enough.
500
Three techniques that can protect a roast from drying while cooking?
basting, barding and cooking it fat side up
500
Style of egg cookery that is very slightly cooked in water?
coddled eggs
500
A bain marie is _____________ .
used to keep foods hot in a hot water bath