Chapter 5 Food Prep Basics

Question 0

Poaching

Answer 0

Moist heat cooking, 160-180 deg F, not bubbling, small bubbles sitting at the bottom

Question 1

Scalding

Answer 1

Moist-heat method, 150 deg F, large bubbles but nota full boil

Question 2

Simmering

Answer 2

Moist heat cooking, never above 180 deg F, gentle boiling, doesnt damage or easily overcook

Question 3

Stewing

Answer 3

Simmering into a sauce, small chunks of meat used

Question 4

Braising

Answer 4

Simmering into a sauce, large chinks of meat and small amnt of liquid used

Question 5

Boiling

Answer 5

212 degF,liquid brought into rolling boil

Question 6

Parboiling

Answer 6

Partially cooking in boiled water (veggies)

Question 7

Blanching

Answer 7

Food briefly dipped in boiling water to destroy enzymes

Question 8

Temp of dry heat prep

Answer 8

212-500 deg F

Question 9

Baking results affected by:

Answer 9

Rack position and color of pan

Question 10

Shiny baking pans

Answer 10

Reflect heat (cakes)

Question 11

Duller baking pans

Answer 11

Absorb heat (for crispier crust/bread)

Question 12

Glass pans in baking

Answer 12

Heat more rapidly

Question 13

For optimal circulation in the oven, how far apart should everything be from eachother?

Answer 13

2 in

Question 14

Diff btwn bbqing and grilling

Answer 14

Bbqing is where food is slowly cooked in zesty sauce over a long period of time, grilling is cooking in intensive heat source

Question 15

How much is food submerged in oil for pan broiling, pan frying, and deep frying?

Answer 15

Pan broiling = up to 1/2 inch
Pan frying= over 1/2 inch
Deep frying = covered in fat

Question 16

The four types of heat transfer

Answer 16

Conduction, convection, radiation, induction

Question 17

What are racks 1-5 used for?

Answer 17

1. Roasting large cuts of meat, souffles
2. Large cuts of meat or for two rack baking
3. Most baked good on cookie sheet
4. Broiling and 2 rack baking
5. Toasting bread, or for two rack baking

Question 18

Kinetic energy is slowed down by the____

Answer 18

Cold

Question 19

Most common knife used

Answer 19

Chefs/french knife

Question 20

How to use a knife

Answer 20

Held with base of blade between thumb and forefinger, other fingers around handle, fingers holding food curled in

Question 21

The six cutlery techniques

Answer 21

Slice (tip of blade not moving food, just base), julienne (1/16-1/8 in thick), shred (thin strips), cube (even sized), minced (fine pieces) peel (peeled)

Question 22

Seasoning vs flavoring

Answer 22

Seasoning enhances flavor, flavoring adds new flavor

Question 23

The number one most used food additive

Answer 23

Sugar (#2 is salt)

Question 24

Salt free

Answer 24

< 5 mg sodium

Question 25

Unsalted

Answer 25

No added salt

Question 26

Very low salt

Answer 26

<35 mg sodium

Question 27

Low salt

Answer 27

<140 mg sodium

Question 28

Reduced salt

Answer 28

75% less sodium than original

Question 29

Breading helps retain ___

Answer 29

Moisture

Question 30

I plate presentation,where is the main food located

Answer 30

6 o clock