Level 1, Chapter 18-Cooking Methods

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In the basket method, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done.

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When poaching, cook food between 180°F and 200°F (82°C and 93°C).

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Paupiettes are thin slices of meat or fish rolled around a filling of ground meat or vegetables.

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Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.

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Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.

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Which type of heat transfer does not require physical contact between the heat source and the food being cooked?

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Which dry-heat cooking method uses high heat from a source located above the food?

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Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?

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Which deep-frying method involves gently dropping a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface?

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Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?

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Which moist-heat cooking method cooks food using a combination of steam and a liquid bath?

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Which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?

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Blanching is also called

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Which combination cooking method is used for smaller pieces of food?

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Sous vide is French for

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Which cooking method includes broiling and roasting?

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Which type of material is safe for microwave use?

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The best way to determine doneness in food is to

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Which foods are commonly poached?

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The cooking liquid used to shallow poach an item is called a(n)

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Wrapping an item with strips of fat before cooking it to add moisture from the outside is called

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Which dry-heat cooking method does not require fat?

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Which dry-heat cooking method requires the use of fat and oil?

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When food continues to cook even after it is removed from the heat source, it is called

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The temperature at which fats begin to break down is called the

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The point when an item rises to the surface of the oil and appears golden brown is called its

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The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is

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Seasoned all-purpose flour and an egg and milk dip are often used as a standard

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What deep-frying method is used for foods that need to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust?

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Level 1, Chapter 18-Cooking Methods

In the basket method, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done.

When poaching, cook food between 180°F and 200°F (82°C and 93°C).

Paupiettes are thin slices of meat or fish rolled around a filling of ground meat or vegetables.

Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.

Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.

Which type of heat transfer does not require physical contact between the heat source and the food being cooked?

Which dry-heat cooking method uses high heat from a source located above the food?

Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?

Which deep-frying method involves gently dropping a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface?

Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?

Which moist-heat cooking method cooks food using a combination of steam and a liquid bath?

Which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?

Blanching is also called

Which combination cooking method is used for smaller pieces of food?

Sous vide is French for

Which cooking method includes broiling and roasting?

Which type of material is safe for microwave use?

The best way to determine doneness in food is to

Which foods are commonly poached?

The cooking liquid used to shallow poach an item is called a(n)

Wrapping an item with strips of fat before cooking it to add moisture from the outside is called

Which dry-heat cooking method does not require fat?

Which dry-heat cooking method requires the use of fat and oil?

When food continues to cook even after it is removed from the heat source, it is called

The temperature at which fats begin to break down is called the

The point when an item rises to the surface of the oil and appears golden brown is called its

The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is

Seasoned all-purpose flour and an egg and milk dip are often used as a standard

What deep-frying method is used for foods that need to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust?

As much as 35 percent of the flavor of a deep-fried food comes from

In the basket method, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done.

When poaching, cook food between 180°F and 200°F (82°C and 93°C).

Paupiettes are thin slices of meat or fish rolled around a filling of ground meat or vegetables.

Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.

Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.

Which type of heat transfer does not require physical contact between the heat source and the food being cooked?

Which dry-heat cooking method uses high heat from a source located above the food?

Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?

Which deep-frying method involves gently dropping a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface?

Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?

Which moist-heat cooking method cooks food using a combination of steam and a liquid bath?

Which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?

Blanching is also called

Which combination cooking method is used for smaller pieces of food?

Sous vide is French for

Which cooking method includes broiling and roasting?

Which type of material is safe for microwave use?

The best way to determine doneness in food is to

Which foods are commonly poached?

The cooking liquid used to shallow poach an item is called a(n)

Wrapping an item with strips of fat before cooking it to add moisture from the outside is called

Which dry-heat cooking method does not require fat?

Which dry-heat cooking method requires the use of fat and oil?

When food continues to cook even after it is removed from the heat source, it is called

The temperature at which fats begin to break down is called the

The point when an item rises to the surface of the oil and appears golden brown is called its

The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is

Seasoned all-purpose flour and an egg and milk dip are often used as a standard

What deep-frying method is used for foods that need to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust?

As much as 35 percent of the flavor of a deep-fried food comes from