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