Quiz Time!

Heat is spread by the movement of air, steam or liquid.

• Coagulation

• Conduction

• Radiation

• Convection

Energy is transferred by waves from the source to the food. The waves are not heat energy, but change into heat energy when they strike. 

• Radiation

• Gelatinization

• Caramalization

• Convection

Cooking of starches, occurs between a range of 150* and 212*

• Conduction

• Coagulation

• Gelatinization

• Natural

The process whereby sugar breaks down in the presence of protein.

• Caramelization

• Dry Heat Method

• Milliard reaction

• Microwave

Refers to any cooking technique where the heat is transferred to the food item without using extra moisture.

• Boiling

• Broiling

• Sauteing

• Dry Heat Method

When you see milky liquid, it's time to flip the______

 _____ involves dropping food into boiling water briefly and then immediately halting the cooking process by submerging the food into ice water.

 Use to open a food tin, preferably with a smooth operation and comfortable grip.

• Knife

• Funnel

• Colander

• Can/Bottle opener

Used to shake flour, salt, and pepper on meat and fish

• Dredger

• Double broiler

• Baster

• Kitchen shears

Also called a vegetable strainer are essential for various tasks from cleaning vegetables or straining pasta

• Emery boards

• Tong

• Colander

• Two tine fork