Gentle Heat
What is one benefit of cooking meat with gentle heat?
What is even doneness and juiciness?
What reaction creates flavor when food is browned?
What is the Maillard reaction?
Why should meat rest after cooking?
What is to allow juices to redistribute?
What is carryover cooking?
What is when food continues to cook after being removed from heat?
What is an example of a food best cooked twice that we cooked today?
What are ribs?
True or False: Gentle heat helps prevent overcooking proteins.
What is True?
What is the minimum temperature needed for the Maillard reaction?
What is 300°F (150°C)?
How long should a roast rest?
What is 15–20 minutes (depending on size)?
Carryover cooking can raise the internal temp by how much?
What is 5–15°F?
What’s the purpose of the first stage in two-stage cooking?
What is to tenderize or render fat?
Gentle heat is best for which of these: A) Searing steak B) Scrambling eggs C) Broiling fish
What is B) scrambling eggs?
True or False: Steaming vegetables causes the Maillard reaction.
What is False?
What happens if you slice meat immediately after cooking?
What is juices spill out and meat becomes dry?
Which types of foods are most affected by carryover cooking?
What are large cuts of meat and dense foods?
What does the second stage in two-stage cooking do?
What is develop flavor or crisp texture?
What happens to proteins when cooked at too high a temperature?
What is they become tough and squeeze out moisture?
Why do roasted vegetables taste better than boiled ones?
What is they develop browned, complex flavors?
Resting helps preserve what two qualities in meat?
What are flavor and moisture?
Why should you remove a roast from the oven before it reaches the target temp?
What is because carryover cooking will bring it to the right temp?
What method would best produce crispy chicken skin?
What is parboil then roast?
Um, not sure I agree with this answer, ChatGPT!
Which cooking method is more gentle: pan-frying or sous-vide?
Which cooking method is more gentle: pan-frying or sous-vide?
What cooking method uses high heat to quickly brown the surface of meat?
What is searing?
Does resting meat change its internal temperature?
What is yes, due to carryover cooking?
Which of these will experience the least carryover cooking: A) Whole chicken B) Thin fish filet C) Prime rib roast
What is B) thin fish filet?
Why do some proteins benefit from two-stage cooking?
What is because it balances tenderness and flavor development?