Everything

Question 0

Boil

Answer 0

Boiling rapidly about 212F

Question 1

Blanch

Answer 1

Cook item partially or very briefly in boiling water or hot fat

Question 2

Braise

Answer 2

Cook covered in a small amount of liquid often after browning first
Can also be cooking vegetables in a small amount of liquid slowly without browning

Question 3

Deglaze

Answer 3

Swirl liquid in pan to dissolve cooked partials of good remaining on the bottom

Question 4

Pan fry

Answer 4

Cook in moderate amount of fat in uncovered pan

Question 5

Poach

Answer 5

Cook gently in water or other liquid that is hot but not actually bubbling 160F-180F

Question 6

Sauté

Answer 6

Cook quickly in small amount of fat usually while mixing or tossing food by flipping pan

Question 7

Sear

Answer 7

Brown the surface of food quickly at high temp

Question 8

Simmer

Answer 8

Cook in water or other liquid that is bubbling gently about 185F- 205F

Question 9

Sweat

Answer 9

Cook slowly in fat without browning sometimes covered

Question 10

Marbling

Answer 10

Whitish streaks of inter and intramuscular fat

Question 11

Collagen

Answer 11

A protein found in connective tissue which is converted into gelatin when cooked in moisture

Question 12

Elastin

Answer 12

A protein found in connective tissue that often appears white or silver on meats know as silverskin

Question 13

Circle stamp on meat

Answer 13

Fit for human consumption

Question 14

Beef grades

Answer 14

Marked by sheild

1) prime
2) choice
3) select