Show:
Safety/Sanitation
Stocks/Sauces/Soups
Eggs
Cooking methods
Chemical Reactions
100
This is the temperature danger zone
What is 41-135
100
This is the main difference between white and brown stock
What is the caramelization of the bones and vegetables in brown stock.
100
This is the term for slowly whisking a hot liquid in to egg yolks to avoid curdling
What is tempering
100
This cooking method softens and tenderizes fruits while infusing them with flavor
What is poaching
100
This is the color pigment responsible for the green in spinach, green beans and broccoli
What is chlorophyll
200
The abbreviation FIFO stands for this
What is first in, first out
200
This is how long beef bones should be simmered to make a good quality stock
What is 6 to 8 hours.
200
This is the average weight of a shelled egg
What is 1.6 oz
200
Grilling, sautéing and deep frying are all examples of this type of cooking method
What is dry heat
200
This is the process by which yeast changes in to carbon dioxide
What is fermentation
300
Protein food between 60 and 120 F, neutral pH and the presence of moisture all cause this
What is rapid growth of bacteria.
300
This is how much oil can be added per egg yolk in a mayonnaise
What is 7 oz
300
This type of egg is cooked over low heat without turning
What is sunny side up.
300
This is the amount of water you should allow for boiling 1 lb of pasta
What is 1 gallon
300
This is the process of sugar breaking down in the presence of protein
What is the maillard reaction.
400
This is when gloves must be changed
What is when switching tasks or after 4 hours of continual use.
400
This is the process of removing milk and water solids from butter to be used in sauces
What is clarifying (clarified)
400
This kind of egg is used for eggs benedict
What is poached
400
Boiling, braising and poeleing would be best suited for this type of cut of meat
What is tough
400
This is the chemical change in fats when exposed to air, light and heat that creates objectionable odors and flavors in the stale fat
What is rancidity
500
Fresh vegetables should be stored in this temperature range
What is 34-40 F
500
This is the difference between a vinaigrette and an emulsified vinaigrette dressing
What is emulsified adds egg yolks or mustard to prevent separating.
500
This is why vinegar is added to the water when poaching eggs
What is to prevent the white from spreading
500
Cooking vegetables as quickly as possible in a small amount of liquid or serving them with the cooking liquid is the best way to do this
What is preserve the nutritional quality of the vegetable.
500
This substance promotes ripening or causes spoilage in some fruits
What is ethylene gas.