Pre Assessment Into to Culinary Arts

To heat meat until it turns brown

• Deglaze
• Reduce
• Brown

Basic white sauce (flour, butter, milk)

• Roux
• Mornay sauce
• Bechamel 

Drag meat through bread crumbs, cracker crumbs, flour or corn meal

• Dust
• Saute
• Dredge 

To cut into long thin strips

• Mince
• Dice
• Julienne 

Seasoned liquid. Adds flavor and tenderizes

• Marinade 
• Reduce
• Roux

Evaporate liquid to concentrate flour

• Simmer
• Reduce 
• Marinade 

Force food through sieve (can be done in a food processor as well)

• Dredge 
• Puree 
• Marinade 

What moist cooking method traps water vapor from boiling water below to cook food?

• boiling
• braising
• simmering
• steaming

Which measuring equipment will you use to measure 3/4 cup?

• 1 Cup
• 1/8 Cup
• 1/2 and 1/4
• 1/2 Cup

How many cups are in a gallon?

• 15
• 14
• 16
• 17

Tags

CCSS.4.MD.A.1