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Eggs
Stock & Sauces
ServSafe
Cooking methods
Miscellaneous
100
This is the type of egg cooked over low heat without turning
What is sunny side up
100
This is the difference between brown and white stock
What is caramelization
100
Frozen meat can be thawed directly on the grill if this is done before serving
What is the meat is fully cooked
100
This is the temperature range for poaching
What is 160-185
100
Oil is one of the only liquids that does not have the same weight as this
What is volume?
200
This is the cause of rubbery scrambled eggs
What is overcooking
200
When cooling a stock, sauce or soup, it must reach 70F within this time frame.
What is 2 hours.
200
This is the temperature at which most fresh vegetables should be stored
What is 34-40 degrees F
200
This cooking method softens and tenderizes fruits while infusing them with flavor
What is poaching
200
This is the only reliable way to test pasta for doneness
What is biting in to a piece
300
This is how eggs are prepared for eggs benedict
What is poached
300
Bordelaise, poivradee and chausseur are all made from this
What is demi-glace
300
This is what FIFO refers to
What is using the first item purchased first.
300
This is the difference between blanching and parboiling
What is the cooking time
300
These are the three major types of grain
What are corn, rice and wheat
400
This is the average weight of a large shelled egg
What is 1.6 ounces
400
These are three things that make a cloudy stock
What are boiling, covering the pot and stirring the pot
400
Immersing a dish or piece of equipment in 171 degree F water for 30 seconds is one way to effectively do this in a commercial kitchen
What is sanitize?
400
These are four basic moist heat cooking methods
What is boiling, poaching, simmering and steaming
400
Heroes, Subs and hoagies are all a large closed sandwich also called this
What is a grinder
500
When whipping egg whites, these three things will help you achieve maximum volume.
What are using a clean bowl, fresh eggs and warming the egg whites to room temperature.
500
Glace de volaille is made from this
What is chicken stock
500
A protein food between 60F and 120F, moisture and a neutral pH are all this
What are conditions under which bacteria thrive
500
This cooking method is best suited for cooking fish or tender cuts of meat and poultry
What is poeleing
500
This is the bst method for determining doneness of most grains
What is tenderness