test

what moist cooking method partially cooks food for a longer time than blanching and often used for meats that will complete on grill?

Parboiling

when stewing a main dish at what point are vegetable added to he simmering liquid

Partway

How will the sauteed shrimp with peppers and onions recipe below be cooked

Quick, dry technique using a small amount of fat in a shallow pan

what moist cooking technique partially cooks food using the boiling method?

blanching

A tuna noodle casserole is an example of what cooking technique

both moist and dry techniques or combination

Which cooking method tenderizes tough meat

braising

what combination cooking method often cook tougher cut of meat then cooking over or top of the stove with a small amount of liquid for a long period of time

braising

the best meat for stewing is

chicken

which cut of meat is the best choice for beef stew

chuck

To keep the bright green color when preparing broccoli

cook in boiling water for a short time

what is the purpose of a rack in a roasting pan when preparing cornish hens

fat drips in the roasting pan

To boil pasta, the water comes to the boiling point the pasta is added and then

keep it at the boiling point

Boiling and simmering both require

liquid

to saute a filet of sole first

preheat oiled pan to almost the smoke point

what quick dry cooking technique uses a small amount of fat or oil in a shallow pan?

saute

what is the best pan to cook the peppers and onions in the sauteed shrimp with peppers and onion recipe

saute pan

Green beans for salad nicotine should be partially cooked. how is the cooking process stopped

shock in iced water

what utensil should be used to remove the scum from the lamb stew recipe below as it is stewing

skimmer

When simmering food must have two qualities of

slow and steady

what moist cooking method cooks the food when water reaches the boiling point and it turns into vapor and disperses tiny drops in the air .

steaming

which combination cooking technique has food completely covered with liquid

stewing

In the recipe below what utensil should be selected to blanch the green beans

stock pot

what is the best utensil for the stewed chicken recipe above

stock pot

what is the best utensil to use to blanch green beans in the recipe below

stock pot

what can bee added to the cooking water to prevent red and white veget from changing color

vinegar or lemon juice

what is a concern about an inexperienced food service worker deep frying the deep fried pork recipe above

worker might drop the meat into and splash hot grease on self

If the boiled asparagus recipe above need to serve 10 people how much butter is need

1 stick

when deep frying shrimp, the fry basket should be filled

1/2 full

the proper temperature needed for simmering is

185-200

when boiling at sea level the temperature will reach

212

which is true concerning cooked vegetables?

A add butter and seasoning after cooking

what moist cooking techn cooks by bringing water or stock to boiling point and keeping it at this temp while the food cooks?

A boiling

what cooking process brown the food at a high temp and creates and flavorful aroma?

A caramelizing

wgat dry cooking method takes places after foods is removed from the heats source and occurs because the outside of the foods is hotter than then foods

A carry over cooking

Green vegetables ratain flavor and nutrients if cooked until they?

A. are fork tender

In the recipe blow what purpose is putting the blanched green beans in ice water?

A. stop cooking process

to retain the nutrients when boiling green beans it is best to use

As little water as possible

what is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?

Bake

what happen to texture of protein in food when heat is applied?

C. because tender if heat is moderate long and slow

what dry cooking technique is used with delicate foods that cook quickly using a small amount of fat in a shallow pan

C. saute

Raw foods lose more nutritive value when they are?

C.cooked longer in a lot of water

searing the product prior to cooking in the oven helps to seal in the juices for what dry heat technique?

C.roast

what is another name for quickly plunging the blanched beans into an ice water bath?

C.shocking

what cooking method minimizes nutrients loss?

C.steaming

veg cooked in a small amount of butter or oil are called sauteed or ?

D stir-fried

what combination cooking technique covers food completey with liquid and the cooking time is usually shorter than the time for braising?

D.stewing