Cooking methods

The gathering of all prepared ingredients, seasoning, tools and equipment is the classical preparation for what in french we call___________________________

When broiling the heat sources come from?

• from the stove

• from above

• from below

• from the grill

A small amount of fat over high heat using a wok, is call?

• Pan-fried

• Pan-roasted

• Sauteing

• Stir-frying

This term cooking technique means to "Jump in the pan"?

• Roux

• Mise en place

• Mirepoix

• Sautéing

When setting up a standard breading station you should have three containers in this order?

• Flour, seasoning, eggs

• Flour, eggs, breadcrumb

• Flour, seasoning, breadcrumb

• Flour, Eggs, seasoning

What is a cross contamination?

What are the three type of contaminations

• Biological, physicals and chemical

• Chemical, Physical and poisoning

• Biological, physical and microbiological

• Bacteria, physical and chemical

The Temperature Danger Zone

• 38 -150F

• 41-135F

• 41-145F

• 45-135F

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

The temperature at which the oil begins to burn is known as?

• Recovery Point

• Ideal heat Point

• Smoke Point

• Burnt Point

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Gentle bubbles rising to surface of the liquid is known as?

• Simmering

• Poaching

• Steaming

• Boling

Tags

NGSS.MS-PS1-4