Review 2.1.6

Welcome to Intro to Culinary Arts with Ms.
Patrick
Monday 10/7/24

Agenda for today

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2.1.6 Topic Quiz - Cooking Methods

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Today’s Lesson Review and Take the
quiz

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While we wait…

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What questions do you have on the topics we
have looked at

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Science of cooking, Dry heating, moist
heating, combination and heat cooking, stocks
and sauces

​How was your weekend?

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Lesson 2.1.6
Six Essential Nutrients and
MyPlate

Objectives:

Learners will be able to:
Today, you will complete a quiz and apply what you have learned on this topic so far.

Match

Check for understanding:

Math the types of heat transfer to their description.

• The process of heat being transferred between objects through direct contact.

• Combines heat transfer to circulation to force molecules in the air to move from warmer area to cooler ones

• The process where heat and light waves strike and penetrate the food.

Conduction

Convection

Radiation

• Conduction

• Convection

• Radiation

Heat vs. Temperature

Heat refers to the amount of energy in an object.  Temperature refers to the intensity of heat.  Temperature is the measure of heat. 

If you add heat to something, its temperature goes up.  If you reduce the temperature, you are taking its heat away. 

Multiple Choice

At what temperature does water boil?

• 212°F

• 140°F

• 150°F

• 
  338°F

Dry Heat Cooking

●Works without any moisture, broth, or
water present

●It relies on circulating hot air or
contact with fat to transfer heat to
foods

●Temperatures of over 300°F or more
create browning, a reaction where
amino acids and sugars in food turn
brown and create a distinct aroma and
flavor

Multiple Choice

Were you paying attention?

What is dry heat cooking?

• Cooking with boiling water

• Cooking with steam

• Cooking with moisture, broth, or water present

• Cooking with hot air or contact with fat

Match

Match the picture with the type of dry heating method it is

Deep drying

Grilling

Roasting

Saueting

Broiling

• Deep drying

• Grilling

• Roasting

• Saueting

• Broiling

Dropdown

Cooking food quickly in generously salted water to draw out their vibrant flavors and colors is called ​ ​

Select answer

Dropdown

Small bubbles rise from the bottom of the pan to the surface of the liquid;   While cooking, water remains below the boiling point (185 degree​ s) is called ​ ​

Select answer

Dropdown

Small bubbles rise from the bottom of the pan to the surface of the liquid;   While cooking, water remains below the boiling point (185 degree​ s) is called ​ ​

Select answer

Dropdown

Method of submerging food in liquid, typically without using fat;    Great for gently cooking delicate foods like fish, eggs, meat, vegetables, and fruit is called ​ ​

Select answer

Multiple Choice

Combination cooking involves cooking foods in liquids at ___________ heat for an extended period of time.

• Low

• Medium

• 
  High

• 
  Variable

What is a Stock?

Stock - a flavorful liquid prepared by simmering
vegetables, meat bones, spices, and herbs for a long time

The slow simmer allows flavors to steep deep in the
liquid, making it rich and highly aromatic

●Once prepared, stocks are stored in the refrigerator
for days and added to dishes as a foundational
ingredient

●Stocks are also called fond, which is short for
foundation

●A well-made stock forms a base that enhances the
flavors of everything else you add later to the dish

Multiple Select

What is the primary function of a stock?

• to thicken soup

• to enhance the flavor of a dish

• to make a dish nutritious

• to enhance the aroma of a dish

Summary of 5 Sauces

Multiple Select

Which of the following sauces are mother sauces?

• 
  espagnole

• 
  ketchup

• 
  tomato sauce

• 
  chocolate sauce

Next Lesson:

Monday 9/16
Lesson 1.1.6

CLASS RESOURCES

●Guided & Completed Notes for every lesson

●Study Guide & Review Games for the Unit Quizzes

Questions? Send me a webmail or an Edio Chat!
✉

Email: [e-mail]

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Office Phone: [phone], ext. 30075

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On Friday:
2.2.1 Six Essential Nutrients
See you then!


Now, got take your quiz.
You got this!