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WorksheetsPanko pork fall dinner techniques
Total questions: 31
Worksheet time: 16mins
What is the process shown in the image titled 'Deglazing the fond from the pan'?
Boiling water
Deglazing the fond
Frying eggs
Baking bread
What is Panko?
Japanese bread crumbs
Italian pasta
French cheese
Chinese noodles
Panko gives more crunch than regular bread crumbs.
True
False
Butter is melted at what heat and why?
At low heat to prevent burning and separation.
At high heat to speed up melting.
At medium heat for even melting.
At boiling heat to enhance flavor.
What does white wine vinegar add to a dish?
Sweetness
Acidity and balances flavor
Bitterness
Spiciness
When should you add lemon or vinegar to your pan sauce?
At the beginning
In the middle
At the end
Never
What is umami?
A) A sweet flavor
B) A sour flavor
C) A savory, brothy, or meaty flavor
D) A salty flavor
According to the diagram, which of the following is NOT one of the five basic tastes?
Sweet
Salty
Sour
Bitter
Spicy
Patting the meat dry is important because:
it helps achieve a better sear when cooking
it adds extra moisture to the meat
it makes the meat cook faster
it tenderizes the meat
What ingredient gives a dry base for the rest of the ingredients to cling to in a breading station?
Flour
Sugar
Butter
Salt
Which of the following is NOT typically found in a breading station?
Flour
Egg wash
Bread crumbs
Chocolate syrup
Which ingredient in a breading station is used to help the bread crumbs stick to the food?
Flour
Egg
Bread crumbs
Oil
What does the 'wet hand, dry hand' technique refer to in cooking?
Using one hand for wet ingredients and the other for dry ingredients
Washing hands before cooking
Mixing wet and dry ingredients together
Using gloves while cooking
Why do we cook on a rack?
It helps keep the bottom crispy.
It makes the food sweeter.
It cooks food faster than an oven.
It adds extra spices to the food.
What is the temp for pork?
145
160
120
180
Why does the recipe pull it out of the oven at 140?
Carryover cooking.
To prevent burning.
Because the oven is too hot.
To let it cool faster.
What is the definition of 'Sauté'? Fill in the blank: Sauté is a cooking method that uses a small amount of fat in a hot, shallow pan to quickly cook food over ________ heat.
medium-high
low
very high
medium-low
Which of the following best describes the cooking method 'Sauté'?
Uses a large amount of water to boil food
Uses a small amount of fat in a hot, shallow pan to quickly cook food over medium-high heat
Uses dry heat in an oven to bake food
Uses steam to cook food
Emulsification is the process of mixing two liquids that do not normally mix, such as oil and water, into a stable suspension called an ________.
emulsion
solution
colloid
precipitate
Which of the following is an emulsifier?
Honey
Sugar
Salt
Water
Which of the following is an emulsifier?
Mayo
Vinegar
Oil
Pepper
Which of the following is an emulsifier?
Mustard
Lemon
Milk
Butter
Why should potatoes be boiled in cold water when making German Potato Salad?
To cook the outside faster
To ensure even cooking
To make the potatoes mushy
To break the potatoes apart
What can happen if potatoes are added to already boiling water according to the passage?
The potatoes cook evenly
The outside becomes mushy and falls apart before the center is cooked
The potatoes remain hard
The potatoes break apart immediately
Why would you try to cut the potatoes the same size? They will cook at the same .....
rate
fry
texture
smoothness
Why is it crucial to let potatoes steam dry according to the passage?
To add flavor
To remove excess moisture
To make them sweeter
To change their color
What is the result of removing excess moisture from potatoes when roasting or frying?
Soggier potatoes
Crispier exterior
Less flavorful potatoes
Harder potatoes
Why do you think there is sugar in the bacon dressing?
It balances the vinegar.
It makes the dressing thicker.
It adds a spicy flavor.
It preserves the vegetables.
What is caramelization?
The process of freezing vegetables
The process of browning sugars through heating, which creates a complex, richer flavor and changes the color from yellow to deep brown
The process of boiling water
The process of adding salt to food
Caramelization changes the color of food from yellow to ________.
deep brown
light green
pale blue
bright red
soft pink
When green beans are caramelized, their texture is best described as:
Soft and mushy
Crisp tender with a little resistance
Hard and raw
Watery
