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culinary exam 3 study guide questions and answers
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culinary exam 3 study guide questions and answers
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culinary exam 3 study guide questionsand answers
Know how to properly roast a whole round of beef - correct answer ✔✔Meat and poultry are usually
roasted on a rack (or, in the case of rib roasts, on their own natural rack of bones). The rack prevents the
meat from simmering in its own juices and fat. It also allows hot air to circulate around the product.
Know what breading or battering of foods when deep frying them in terms of fat absorption, protection
of fat, and what the final appearance of what properly prepared fried food looks like - correct answer
✔✔To deep‐fry means to cook a food submerged in hot fat. Commercial deep‐fryers are equipped with
thermostats to control the temperature of the fat, and with baskets to lower food into the fat and to
remove and drain them when fried.
Although it is possible to deep‐fry meats, it is done less frequently than for poultry and fish
Poultry and fish items are almost always breaded or dipped in batter before frying. This forms a
protective coating between food and fat and helps give the product crispness, color, and flavor.
Breaded items may be placed in frying baskets and lowered into the hot fat. Battered items, by contrast,
must be dropped by hand into the hot fat, because the raw batter would stick to the baskets.
Know what the major difference between simmering and poaching is - correct answer ✔✔However,
simmering is used effectively for less tender cuts for which browning is not desired or not appropriate.
To simmer and to poach both involve cooking foods submerged in water or in a seasoned or flavored
liquid. The two methods are almost identical except for temperature.
Simmering
Cooking liquid is bubbling gently at a temperature of about 185° to 200°F (85° to 93°C).
Pouching
, Cooking liquid is not bubbling but is barely moving, at a temperature of about 160° to 185°F (71° to
85°C).
Know what techniques can be used to flavor roasts. - correct answer ✔✔Salt added to the surface of an
item just before roasting penetrates only a fraction of an inch during cooking. The same is true of the
flavors of herbs, spices, and aromatics. In the case of most poultry (except large turkeys and capons) and
smaller cuts of meat, such as beef tenderloin and rack of lamb, the seasoned, browned skin or crust that
forms during roasting is an important part of the flavor of the finished dish.
Another way to add flavor to roasts is to smoke‐roast them
Know what the main reason for searing a roast at a high temperature before finishing it at a lower
temperature. - correct answer ✔✔If a well‐browned, crusted surface is desired for flavor or for
appearance, as when the roast is to be carved in the dining room, a roast may be started at high
temperature (400°-450°F/200°-230°C) until it is browned. The temperature should then be lowered to
the desired roasting temperature and the meat roasted until done, as for low‐temperature roasting.
Review and understand what the dry cooking technique of roasting means. Know what other type of dry
cooking technique it is most closely related to. - correct answer ✔✔?
Know what slow roasting a piece of beef at a low, rather than a high temperature results in. - correct
answer ✔✔Less shrinkage
More flavor, juiciness, and tenderness
More even doneness from outside to inside
Greater ease in carving
Low roasting temperatures generally range from 250° to 325°F (120° to 165°C), depending on size and
schedule
Know what is meant by barding and larding of meat. - correct answer ✔✔Barding is covering the surface
of the meat with a thin layer of fat, such as sliced pork fatback or bacon.
Know what types of meats are best used for sautéing. (In terms of tenderness of the meats) - correct
answer ✔✔Sautéing uses high heat and a small amount of fat and is usually used for small pieces of food
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