WorksheetsProstart L1 Ch18
Total questions: 40
Worksheet time: 31mins
This cooking method requires longer cooking times and is most often used with large cuts of meat or poultry
roasting
grilling
sautéing
poaching
Which moist heat cooking method involves partially cooking, or parcooking, food using boiling water?
simmering
blanching
steaming
deep-frying
What is the double basket method of deep-frying?
Dropping two baskets with two of the same food items at the same time
Dropping two baskets with two different food items at the same time
There is no such thing as a double basket method- this should be avoided
Place food item in a basket, then fit another basket on top, drop into the oil. This keeps the food item submerged
Which cooking method cooks sealed food under rigorously controlled conditions?
sous vide
poaching
blanching
simmering
Which dry heat cooking method cooks a food item on a hot, flat surface or in a relatively dry, heavy-bottomed pan or cast-iron skillet?
griddling
braising
roasting
pan-searing
Transfer of heat through direct contact between items is known as
convection
radiation
conduction
microwave
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is the moist heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BRAISING?
Food that is cooked slowly in a closed pot with a small amount of liquid.
Cooking food by hot air in an oven.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Foods cooked by vapors from boiling water.
What is BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is DEEP-FAT FRYING?
Food cooked in fat
Food is completely covered in oil or fat to be cooked
Food that cooked by hot air, similar to baking, uncovered, usually in an oven.
To quickly cook food directly under a heat source.
What is GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
What is PAN-FRYING?
Foods cooked by vapors from boiling water.
To quickly cook food directly under a heat source.
Cooking food quickly in a hot pan with little fat.
Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.
What is ROASTING?
Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in fat
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
What is SIMMERING?
Foods cooked by vapors from boiling water.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.
To cook food in water that has reached its highest possible temperature of 212°F.
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Roasting vegetables has the following effects on their sensory properties:
Flavour weakens and natural sugars caramelise
Flavour weakens because oil is added
Flavour concentrates and natural sugars caramelise
Flavour concentrates and vegetables swell in size
When meat is stewed, it becomes tender because:
Gluten converts to gelatine
Collagen converts to gluten
Gelatine coverts to collagen
Collagen converts to gelatine
Define Convection
Transferring heat through a solid object into food
Transferring heat through a liquid or air into food
Transferring heat by infrared waves that heat up what they come into contact with
How many Tablespoons in one stick of butter?
16T
8T
4T
2T
What is mise en place?
French for stay in place while cooking
French for have all your ingredients ready before starting
Latin for my place
Latin for cooking has a place
The first thing to do when you get a recipe is
Get out all of your ingredients
Pre-heat the oven
Read the full recipe
Wash your hands
The number of servings a recipe will make is called the
Quota
Yield
Mass
Sum
3 teaspoons is equal to
1/4 Cup
1 Tablespoon
1 Cup
1/2 Cup
16 Tablespoons is equal to
1 Cup
1/2 Cup
4 teaspoons
8 teaspooons
What is annotating?
Highlighting the whole text
Drawing on the text
To take notes while reading
Reading quickly
Which type of food would be a good choice for sauteeing?
high moisture veggies (onions, peppers, zucchini)
Large cuts of meat
Tender pieces of meat
describes what happens when food is hot enough to still cook after being taken off of a heat source.
Rest time
Carryover Cooking
batter
dredge
time allowed to let juices redistribute before cutting a food after being cooked
Marinate
Carryover cooking
Rest time
Breading
Which of the following is "roots, barks or seeds of an aromatic plant?"
Herb
Spice
Seasoning
Plant
Which of the following is "leaves, stems or flowers of an aromatic plant"?
Herb
Spice
Seasoning
Plant
