Culinary Art I

Who is our culinary arts I teacher?

• Mrs. Loveheart
• Mrs. Lockheart
• Mrs. Lockhart
• Mrs. Hartlock 

What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

• Braise
• Deep fry
• Saute
• Steam

Name this piece of equipment

• loaf pan
• doughnut pan
• tube pan
• roasting pan

What is the typical temperature for deep frying?

• 212 degrees
• 325 degrees
• 350 degrees
• 500 degrees

What is the typical temperature for baking and roasting?

• 212 degrees
• 250 degrees
• 350 degrees
• 500 degrees

To brown the outside of meat before roasting is to _______ it.

• saute
• sear
• pan fry
• deep fry

For deep frying, the basket holding the food should be ______ full.

• one fourth
• one half
• two thirds
• completely

If a fire starts when deep frying, do NOT use ____.

• salt
• fire extinguisher
• water
• flour

The pan shown here is used for.....

• deep frying
• pan frying
• basting
• roasting

Why would a chef put a rack in a pan for roasting a whole chicken?

• to hold it up
• so it doesn't sit in fat
• to cook the bottom
• because it makes cool grill marks