Sauteing - 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...

Culinary Arts FCSA Questions and Answers 100% Pass What is another name for a Clementine? A type of Tangerine Explanation: A Clementine is a variety of tangerine, known for its sweet flavor and easy-to-peel skin. What should a food service worker do if an accident or injury happens in the kitchen? Notify a supervisor Explanation: The appropriate action is to report the incident to a supervisor for proper handling and documentation. What is a Bain Marie used for in cooking? A...

Prostart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved Potatoes Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. The ideal storage temperature for potatoes is high-starch, low-moisture potatoes are best when baked, pureed, or fried. They include Idaho, russet, sweet potatoes and yams. Medium-starch, medium-moisture potatoes are great for holding their shape, so they are good for potato salads, and po...

mise en place - Answer-everything in its place pince - Answer-to caramelize tomato paste on top aioli - Answer-garlic Mayonaise a la minute - Answer-Cooking food at the moment it is needed; cooked to order. albumen - Answer-The protein portion of an egg white. alkali - Answer-A substance that tests at higher than 7 on the PH scale. Baking soda, sodium bicarbonate, is an example. all-purpose potatoes - Answer-A type of potato with moderate moisture and starch. They hold their sh...

Prostart 1 Chapter 18 Latest Update 100% Correct Conduction The direct transfer of heat from one substance to another substance that it is touching. Convection The transfer of heat by the movement of a fluid Radiation does not require physical contact between the heat source and the food being cooked, and heat is instead created by way of microwave and infrared waves Infrared Heat Created when the heat from a source is absorbed by one material and then radiated out to the food....

What dry cooking method involves cooking food in a small amount of fat? - Answer-Sauteing Many chefs today are taught using a culinary arts book written in 1903. - Answer-True Pasteurization was originally intended for alcoholic beverages. - Answer-True Which famous chef enjoyed a long professional relationship with Cesar Ritz? - Answer-Auguste Escoffier Auguste Escoffier believed haute cuisine was too elaborate and complex. - Answer-True What percentage of America's food budge...

What are the AOC levels of Bordeaux wines? - Regional Sub Regional Commune Chateau What are the major grape varieties grown in the different districts or appellations of Bordeaux - Whites: Semillon (dominant), Sauv Blanc, Muscadelle, Ugni Blanc Reds: Merlot (dominant), Cab Sauv, Cab Franc, Malbec, Petit Verdot Left Bank (Haut-Medoc, Pessac-Leognan, Graves): Cab Sauv Right Bank (St-Emilion, Pomerol): Merlet Haut Medoc is the most important left bank district with 4 principal commu...

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...

Characteristics of Vitamins correct answers -essential nutrients -small amounts -non caloric -classified based on solubility Fat-soluble vitamins correct answers -require fat (& bile) for absorption -concentrated + stored in tissues -often occur with fat in food Water-soluble vitamins correct answers -body absorbs & excretes easily -serve as coenzymes in ENERGY metabolism Vitamins importance for health? correct answers -bone health -energy metabolism -blood clotting -growth...

Prostart II Chapter 7 Potatoes, Grains, and Pasta Questions and Answers Potatoes - Answer️️ -Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. - Answer️️ -The ideal storage temperature for potatoes is high-starch, low-moisture potatoes - Answer️️ -are best when baked, pureed, or fried. They include Idaho, russet, sweet potatoes and yams. Medium-starch, medium-moisture potatoes - Answer️️ -are great for ...