Unit 1 pop quiz

Put the steps to braise in order

• Add the liquid (not to fully submerge)

• Sear the meat, vegetables on medium high heat

• Bring to a boil

• Turn the heat down to simmer for a long time

Match the following dry heat methods with their picture

• Roast

• 
• Sauté

• 
• Grilling

• 
• Pan fry

• 
• Deep fry

• 

Moist heat methods have one ingredient in common:

• water

• oil

• fat

• sugar

Reorder the following steps to calibrating a thermometer

• Calibrate the thermometer to 32*F or push "reset" on a digital thermometer

• Set the thermometer in the ice water

• Fill a tall glass with mostly ice and some cold water

• Wait 30 seconds

You are catering a party and preparing cupcakes. Your recipe yields 12 cupcakes, but you need to make 72 cupcakes for the party. What is your conversion factor?

Mathematical Equivalence

ON

Answer explanation

The conversion factor is the number you will MULTIPLY by the original recipe to decide how to adjust it up or down.

To get the conversion factor, you divide the DESIRED YIELD by the ORIGINAL YIELD.

Thus, 72 / 12 = 6.

The conversion factor is 6. Now you would multiply the whole recipe by 6 to get your new amounts.

If you are weighing ingredients, you must ​___ the scale first, then add the ingredients to the bowl.

• tare

• rip

• balance

Match the following moist heat methods to their definition:

• Partially cooking by boiling then immediately shocking in an ice bath

• Poach

• Cooking in a closed environment with vapor produced from boiling water

• Steam

• Cooking a simmering flavorful liquid

• Blanch

• Cooking just below the boiling point

• Simmer

KNIFE CUTS: To cut into 1/4 inch cubes is to ​ (a)   and to cut into 1/4" sticks that are 2" long is to ​ (b)  

• dice
• batonnet
• brunoise
• julienne
• cube
• mince

KNIFE CUTS: Choose the picture of a chiffonade cut.

• 
• 
• 
• 

Which definition describes a brunoise cut?

• Small 1/8" squares

• 1/4" squares

• 1/8" sticks, 2 inches long

• Little ribbon cuts