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  1. Basket and swimming.
  2. Cooking by using hot, dry air in an oven .roasting and baking are the same thing ,just that roasting generally refers to meat / poultry and baking to fish/ pastry/ vegetables.temp of at least 300"F.
  3. Italian word means paste.
    Pasta could be dried or fresh.
    *Different flavors - types of flours - wheat- buckwheat - semolina...etc
    * additional ingredient such as ,Basil,sun dried tomatoes,smoked paprika.etc.
    Italians use wheat flour for their pasta
  4. Coagulate( solid or firm)
  5. 1-Sauté, shallow or pan frying, and deep frying.
  6. Uses direct and radiant heat. Heat conducted through air grilling means the heat source is below the food .Broiling means the heat source is above the food.
  7. 1-Baking, roasting-and even cooking .
    2-Broiling,Grilling.
  8. Is a comprise of proteins - carbs- fats - H2O- mineral and vitamins.
  9. To cut in to broad thin pieces
  10. Steam jacketed kettles& steamers
  11. " to tie"
  12. 60 drops
  13. -2 part liquids to 1 part rice.
    The best way to cook rice is in the oven because of it surrounding heat .
  14. Water is salty the ( sea).
  15. On the stove , grill ,or broiler .
    Blacken or char skin - put in to a bowl ( paper bag )
    - cover with plastic
    -Moist paper towel / slid skin of .
  16. Baking and roasting unchangeable and the mean same thing.
  17. 128 oz = 4 quarts
  18. 1.67 oz/ white is .1 oz and York .67 oz
  19. t0 chop to very small pieces ( usually garlic , shallots,herbs) where uniform size and shape are not important .
  20. 64 oz = 2 quarts
  21. If it grows above the ground start the cooking in boiling water.
    Or ,if it's root vegetables ( grows below the ground ) start boiling the vegetables in cold water to be cook evenly.
  22. Evaporate.
  23. Remove the backbone .
  24. 8 oz
  25. Cooking food quickly in hot liquid and then Cooling it in a cold liquid . Retains color of the food.
  26. Rice dish made by sautéing grain in oil or butter before the liquids is added. { Heat oil ,add onions , add rice ,coat in oil , add water and salt , bring to boil ,cover and drop the heat to low}
  27. First: blanch in oil( partially cook)
    325"F( edge are golden)
    Second:double fry at (370"F) then salt immediately
  28. 1/2 x 1/2 x 1/2
  29. Rice preparation ,native Italian ,that is soft creamy consistency when finished
  30. The middle is the hottest part of the grill , the outsides of the grill usually is cooler .
  31. Usually 3/4 inch x 3/4 inch x3/4 inch
  32. 2oz
  33. To the tooth , firm.
  34. To cut in to pieces where uniform size and shape are note important
  35. Fiber / carbohydrates
  36. Have everything at hand that is needed to prepare
    "Everything in its place"
  37. Heat below.
  38. Russet potatoes
  39. " to pound " to seed ,peel, chop small .
  40. 3 teaspoons
  41. 1- conduction: the heat is transferred from one source to another.
    2- convection: - natural- boiling
    - mechanical- oven
    3- radiation: - infrared - broiler
    - microwave
  42. To coat any item with bread crumbs or any other dry ingredient
    Such as nuts, corn meal semolina ..etc
  43. Stick shape measuring 1/16 inch 1/16 inch x 2 inches
  44. 16 pints = 8 quart = 2 gallon = 1/4 bushels
  45. 8 pints = 4 quart = 1/2 perk = 1/8 bushel
  46. Basket frying :is for raw or breaded items.
    Swimming light / submerge : is for buttered items.
  47. Melt.
  48. Flour protect and seal the chichen
  49. 2 cups
  50. Very hot pan with a small amount of fat .atype of frying method 1/8 .
  51. A stick shape ( think of a French fry shape) measuring 1/4 x 1/4 x 2
  52. Heat comes from above.
  53. Begins with dry heat and finish with moist heat . First , sear or sauté until the item turns brown then add liquid, and cover & shallow simmer for long period low heat , 180-205"F). . Though cuts of meat can be braised . Retain shape ,moist,tender,robust flavor.
  54. 1/4 x 1/4 x 1/4
  55. 64 pints = 32quart = 8 gallons = perk
  56. 12 toltal
  57. ...
  58. 1/2 quart =1/8 gallon =1/16 perk = 1/64 bushel
  59. 16 oz = 2 cups
  60. Are long cooking method.
  61. All depend / the presentation side when skin is cooked is the bone side .
  62. " ribbons" used to cut soft leafy herbs or vegetables ,stake leaves and roll lengthwise ; cut opposite and unroll"ribbons"
  63. There are 6 dry ( 3dry without fat and 3 dry with fat )
    4 moist and 2 combos.
  64. 1 pound
  65. 8 parts/ 2 wing,2 breast, which are white meat and
    2 thighs ,2 legs / dark meat.
  66. 32 gill
  67. 1- boiling in high temperature water (212"F rapid bubbles)
    2- simmer in a temperature (185"F-205"F gentle bubbles)
    3- poaching in temperature (160-180"F random bubbles)
    4- steaming like [ fish papillote].
    All 4 methods are low calorie.
  68. 3 months old .
  69. Always keep bones in the chicken while it's cooking ,and cook chicken on high temperature first then lower.
    * cook chicken with breast down to absorb the juices when it's cooking
  70. Stick shape measuring 1/8 x 1/8 x 2 inches , also known as " allumette" when used with potatoes .
  71. Seed from the grass. The shorter the grain is the more starch in it
  72. Transfers heat to food through liquid or steam, for food products with more subtle flavor, soft tester,
    Poaching , simmering, boiling, steaming, braising , blanching.
  73. Middle part is the hottest / medium burger, the bottom right side of the grill / well done burger, the above right side,for the bottom left side of the grill should be used for /well done burger , and the above left side is for / rare burgers .
  74. To cut an item in to a cube ( uniform size and shape are important ) ; items must be sliced in to uniform sized { sticks } before cutting. In to a dice
  75. 32 oz = 4 cups =2 pints
  76. 4oz
  77. "To turn " in French: football shape with seven equal sides and blunt ends ( usually root vegetables) .
  78. 3/4 x 3/4 x 3/4
  79. Fine dice measuring 1/16 inch x 1/16 inch x 1/16( used for garnish)
  80. A protein that is store oxygen in the muscle of the animal to allow it to move
  81. Is to cook on high heat with low fat about-1/8 inch or less.
  82. Water heated past 212"F, becoming steam, gentle, delicate, moist
    No agitation, so retains shape of food, retains nutrients,and color .
  83. .50 oz
  84. Belly of the pig .
  85. Type of pasta , and it shaped to three different sizes :
    Moroccan= small size couscous
    Israeli= medium size couscous
    Lebanese= bigger size couscous.
  86. Put the chicken piece on number 10 of clock after the white line start to appear in the side of the Breast turn it to number 2 to make a grill mark for presentation , because that the side the guest should see.
  87. 1/8 x 1/8 x 1/8
  88. Ratio of 50% onion,25% carrots, 25% celery.
  89. To transfer energy from a heat source that alters(change) the foods molecular structure - 1-texture
    2-flavor
    3 -aroma
    4- appearance
  90. 1- for even cooking.
    2-keeps moisture in.
    3- presentation.
  91. Softened butter, lemon zest , minced shallots,and thyme.
  92. Is to cover the item with the fat ( hot fat 300F -380F .
  93. 2 pints = 1/4 gallon = 1/8 perk = 1/32 bushel
  94. 1/8 teaspoon or less
  95. Chicken 3 to 4?months old
  96. Oil the grill (use half of onion or potatoes)
  97. Are all the same cooking method , but at different temperatures.
    Poaching :160"F-180"F
    Simmering :180"F-205"F
    Boiling:212"F.
  98. Caramelization/ gelatiz
  99. The largest part of the grain , 2 high is made up almost entirely of carbohydrates
  1. a Pint:
  2. b 1 Tablespoon:
  3. c 1 teaspoon :
  4. d Sauté
  5. e Medium dice:
  6. f Why truss chicken?
  7. g How many cooking methods?
  8. h 1 quart:
  9. i ...
  10. j Slice:
  11. k Braising, stewing:
  12. l Roasting a pepper:
  13. m Mise en place:
  14. n Water( H2O):
  15. o Breading:
  16. p Quart:
  17. q Myoglobin:
  18. r Compound butter:
  19. s Bacon:
  20. t Describe sauteing
  21. u Describe moist heat cooking methods:
  22. v Roaster :
  23. w 1 cup :
  24. x Fine dice ( brunoise):
  25. y Endosperm
  26. z Spatchcock:
  27. aa How to grill chicken breast ?
  28. ab What are the 4 moist cooking methods?
  29. ac Gallon:
  30. ad Tourner
  31. ae 1 pinch:
  32. af What are the 3 cooking methods dry without fat?
  33. ag Al dente:
  34. ah Chop:
  35. ai Risotto method:
  36. aj Trussing:
  37. ak What is cooking?
  38. al How to grill fish ?
  39. am Dice:
  40. an Batonnet:
  41. ao Julienne:
  42. ap What are the three ways transferred of heat?
  43. aq 1/2cup:
  44. ar 1 gallon :
  45. as 1 Gallon:
  46. at Large dice:
  47. au How to cook rice?
  48. av Perk:
  49. aw What are the 3 cocking methods with fat?
  50. ax Rice :
  51. ay Rice pilaf method:
  52. az Minced / finely chop:
  53. ba How to use the four grill corners for cooking ?
  54. bb Coarse chop:
  55. bc Describe braising :
  56. bd Describe blanching:
  57. be What kind of potatoes best for fries?
  58. bf How to cut chicken?
  59. bg Describe roasting and baking:
  60. bh Cooking chicken
  61. bi Pasta:
  62. bj Describe steaming :
  63. bk What are the cooking methods?
  64. bl Large egg:
  65. bm Fryer:
  66. bn Grilling
  67. bo 1/4cup:
  68. bp 1/2 Gallon:
  69. bq Cooking pasta:
  70. br 16 ounces or 1 pint:
  71. bs Fine julienne:
  72. bt What are 2deep frying methods?
  73. bu Grilling :
  74. bv What are some equipment pieces?
  75. bw Couscous:
  76. bx Describe deep fat frying:
  77. by Describe broiling and grilling :
  78. bz Describe poaching, simmering, & boiling :
  79. ca Boiling vegetables:
  80. cb Good French fries:
  81. cc Chiffonade:
  82. cd Why we flour the chicken before deep in egg wash?
  83. ce Carbohydrates:
  84. cf Broiling
  85. cg 1 pint :
  86. ch Mirepoix:
  87. ci Brunoise :
  88. cj Gill:
  89. ck Tomatoes concasee :
  90. cl Deep fat frying
  91. cm What should be done / start grilling ?
  92. cn Tablespoon:
  93. co What is the difference between baking and roasting?
  94. cp Sugar:
  95. cq What is the food comprise of?
  96. cr Bushel:
  97. cs Fats:
  98. ct Small dice :
  99. cu Proteins :