Steaming pot - Study guides, Class notes & Summaries

conduction Ans: heat transfer that occurs due to the direct physical contact that takes place between two items and the inward movement of heat throughout a food. it requires direct contact so it is a slow method of heat transfer convection Ans: when heat spreads through air or water and can be natural or mechanical. Naturalwhen hot liquid from the bottom rises to the top and the cold liquid from the top falls to the bottom. Mechanical- involves outside sources such as fans. radiation...

never use water to put out a grease fire - Answer It will make it grow bigger Point pan handles toward the center of the range. - Answer So they will not be bumped and knocked over. Never use a towel as a pot holder - Answer so the ends will not start on fire. Always cut on a cutting board - Answer so counters will not be scratched. Do not touch electrical equipment with wet hands - Answer as you could get shocked. Lift the cover of a steaming pot away from you - An...

Culinary Fundamentals FINAL Exam Questions With Verified And Updated Solutions. Conduction - answerheat transfer that occurs due to the direct physical contact that takes place between two items and the inward movement of heat throughout a food. it requires direct contact so it is a slow method of heat transfer convection - answerwhen heat spreads through air or water and can be natural or mechanical. Natural- when hot liquid from the bottom rises to the top and the cold liquid from the t...

NOCTI Culinary Study Guide Questions and Answers Rated A+ List and describe the five grand OR MOTHER sauces including the main ingredients - Answer ️️ -• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon...

NOCTI Culinary Study Guide Questions and Answers Rated A+ List and describe the five grand OR MOTHER sauces including the main ingredients - Answer ️️ -• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon...

ProStart Level 1 final exam with correct answers an earring in food is an example of what type of contamination? physical why are new potatoes ideal for boiling, steaming, and roasting? low starch, high moisture in a SMART goal what does the S stand for? specific Heat transfer through direct.. conduction sauce made from veal, chicken, or fish stock and a roux veloutte to identify with a persons feelings or thoughts empathy why should bananas and avocados be s...

Aromatics correct answer: herbs, spices, flavorings that create a savory smell; these include sachet d' epices or bouquet garni. Mirepoix correct answer: a mixture of coarsely chopped onions, carrots & celery that is used to flavor stocks, soups and stews. List 12 cooking methods correct answer: Baking. Braising Broiling. Pan Frying. Deep fat frying. Sautéing. Stir-Frying. Grilling. Roasting. Simmering. Steaming. Stewing. List 5 Mother Sauces correct answer: Becham...

List and describe the five grand OR MOTHER sauces including the main ingredients - Answer-• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and seasonings) • Vinaigrette (oil, vinegar, s...

List and describe the five grand OR MOTHER sauces including the main ingredients - • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and seasonings) • Vinaigrette (oil, vinegar, salt...

NOCTI Culinary Study Guide Questions and Answers Rated A+ List and describe the five grand OR MOTHER sauces including the main ingredients • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and s...