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Now we're cooking
Shank You
Define This
prepouri
100
Best conductor of heat
What is Copper
100
degree knife should be when sharpening
What is 20
100
Gastronomy
What is Art olf science of eating well
100
Stock
What is Flavored liquid
200
heat energy may be transferred these 3 ways
Conduction convection radiation
200
best surface to cut on
What is wood
200
Sweat
What is cook vegetables w/o browning
200
Broth
What is Flavored liquid using bones and meat
300
Process of sugar breaking down in presence of protein
What is Maillard Reaction
300
tourne sides
What is 7
300
Barding
What is wrap fat around protein
300
Coagulation
What is irreversible transformation of proteins from a liquid or semi liquid state to solid protein
400
4 of the 7 dry heat cooking methods
sauteing, roasting, baking, frying, pan frying, broiling, grilling
400
knife used for slicing bread
What is slicer
400
Potage
What is Soup Station
400
Temperature that fat breaks down
What is smoke point
500
Four moist heat cooking methods
steaming, boiling, simmering, poaching
500
Dimensions of Batonnnet, julienne, small dice, Medium Dice, large dice, and brunoise
What is 1/4x1/4x2, 1/8x1/8x2, 1/4x1/4x1/4, 1/2x1/2x1/2, 3/4x3/4x3/4, 1/8x1/8x1/8.
500
Garde Manger
What is Keeper of cold food
500
Desired product of clarified butter
What is Butterfat