Pan Fry & Fry
Define Smoke Point
The Temperature at which fat breaks down and is about to ignite.
The angle at which products are placed on the grill to achieve crosshatched diamond grill marks?
45 degree angle
What is the purpose of resting the pasta dough before rolling it out?
Relaxes the gluten, makes the dough easier to work with.
Braising is what kind of cooking method?
Combination cooking method.
Dry then wet.
Minimum internal temperature fish needs to be cooked to?
145F
3 factors that cause oil degradation:
-overheated oil
-salt
-storage of oil
-# of times oil is used
-foreign properties in oil (batter)
The temperature for medium rare beef?
130F - 135F
Semolina flour is higher in?
protein
Braising is used for these kinds of meats.
Tough cuts of meat.
Define cross contamination.
Movement of bacteria from one place to another
When pan frying, the fat should be at this level on the product.
halfway up the product
Difference between Grilling and BBQ'ing?
BBQ = low and slow with smoke introduced
Grill = high radiant heat (may or may not involve smoke)
A finely ground Italian flour made from durum wheat.
00 flour
The difference between braising and stewing?
Braise = Product is 3/4 way submerged in liquid and cooking vessel is covered.
Stewing = Product is fully submerged in cooking liquid and cooking vessel does not need to be covered.
What is FAT TOM and it's significance?
Food
Acidity
Time
Temperature
Oxygen
Moisture
What kind of potato is best for frying?
Starchy
Once a food item has been removed from a particular heat source, it does not immediately stop cooking. The residual heat from within the food continues to cook it. This is called?
Carryover cooking
Means "to the tooth"
Al Dente
Fond
The most common cause of food borne illness.
Poor personal hygiene
The order of the standard breading procedure.
Flour > Eggwash > Breadcrumb
Convection roasting raises the temperature of the oven by this many degrees F.
25F
A German dumpling style of pasta that is made from pushing the batter through a perforated hotel pan.
Spatzle
As a braise continues to cook it's flavors
Concentrate
Name the five components of a proper handwashing station.
Hot and cold running water
Trash can
Paper towels
Signage
Soap