Show:
Bonus
15-1
15-2
15-3
Bonus
100
Color of food fades when you cook food too long.
What is color fade and how can you prevent it
100
Moisture that escapes into the air.
What is evaporates
100
A coating made of eggs and crumbs.
What is Breading
100
To partially cook food.
What is Blanching
100
Tues and Thurs
What is Bistro Days
200
Examples of Moist Cooking
What is Poaching, Steaming, & Boiling
200
The process of cooking sugar to high temperatures.
What is Caramelization
200
The time it takes for the fat or oil to return to the preset temperature.
What is Recovery time
200
A combination cooking technique with the food items cut into small pieces.
What is Stew
200
6
What is the number of kitchens in our class
300
The cooking the occures after taking food out of the oven.
What is Carryover Cooking
300
To use metal, and the radiation of hot air, oil, or fat to transfer heat
What is Dry Cooking Techniques
300
To quickly brown food at the start of the cooking process
What is Sear
300
To cook foods in a closed environment using vapors.
What is Steaming
300
11:15
What is 2nd lunch
400
You shock foods after blanching them to..
What is to stop the cooking process
400
Moisture that escapes into the air.
What is Evaporates
400
Foods that are cooked completely submerged in heated fat or oil.
What is Deep Fried
400
To loosen pan drippings with a small amount of liquid
What is Deglaze
400
Auburn
What is #1
500
Give your best effort.
What is the G in BRAG
500
When the proteins in food change from a liquid or semi-liquid state to a drier, solid state.
What is Coagulate
500
The coating made of eggs and crumbs.
What is Breading
500
A long, slow cooking process that can make tough cuts of meat more tender.
What is Braising
500
The song Zach always sings in class.
What is I want it that way.