Show:
starches
sauces and techniques
cooking
vegetables and eggs
Bonus round
100
simmered cornmeal which is cooked to a smooth consistency
What is polenta
100
glazing
What is a finishing technique applied near the end of the cooking process to give a shiny surface coating
100
a stew of chicken or other white meat in a white sauce
What is friccassee
100
par cooking them for a quick pick up, reducing any strong flavours/odors and to set colours, plus limiting potential bacterial growth
What is reasons that vegetables are blanched
100
the protein in egg whites
What is albumin
200
always started in cold salted water and brought to a gentile simmer.
What is potato cookery
200
thickened with a pan roux
What is pan gravy
200
tougher, high activity cuts of meat are best suited for
What is braising
200
The selection of a cooking technique for a vegetable often depends on the colour of that vegetable.
What is true
200
blended to velvety smooth and strained
What is cream soup
300
cheese is added to risotto after the rice has absorbed half of its cooking liquid
What is false
300
jus or pan jus, lightly thickened with a pure starch
What is Jus Lie
300
their sauces develop flavour as they cook and they both use the same type of meat
What are similarities between braising and stewing
300
a folded omelet
What is an American style omelete
300
potato's high in starch and low in moisture make them best
What is mashed potatoes
400
one quart of water to four ounces or a ratio of 8:1
What is the correct formula of cooking pasta in boiling water
400
to keep it from cooking in its own juices and to keep hot air in contact with all of its surface
What is roasting on a rack
400
to seal in the juices and prevent meat from drying out
What is NOT SEARING!!!!!
400
to boil vegetables, they should be placed in cold water and brought to a boil
What is false
400
taste plus aroma
What is flavour
500
with a ratio of 3:1 and a cook time of exactly 20 minutes
What is risotto
500
to steam and poach at the same time
What is Shallow poaching
500
these two happen at the same time but are differnet
What is carryover cooking and resting
500
Anthocyanins
What is the pigment found in red vegetables
500
8oz of oil to 1 each egg yolk
What is ratio for mayonnaise