Food Production - Exam 2

Front 1

What are dry cooking methods?

Back 1

deep frying

saute

grilling

Front 2

what is the temperature for poaching?

Back 2

160 degrees - 185 degrees

Front 3

What is true about fats?

Back 3

It melts

They do not dissolve in water

Smooth an greasy

Front 4

What are the proportions for making a one pound of mirepoix

Back 4

8 oz onion

4 oz carrot

4 oz celery

Front 5

What is the boiling point of water?

Back 5

212 degrees

Front 6

What is the most important component of stock?

Back 6

bones

Front 7

what is a court bullion used for?

Back 7

poaching

Front 8

what is the difference between white and brown stock?

Back 8

brown stock is made from simmering bones with veggies all of which have been caramelized

Front 9

what is not a connective tissue

Back 9

subcutaneous fat

Front 10

what cooking method is best for cooking fish or tender cutes of meats/poultry?

Back 10

steaming

Front 11

which type of meat is broiling a suitable cooking method?

Back 11

most tender cuts

Front 12

how much oil should you use when pan frying?

Back 12

more then when sautéing

Front 13

how long should you simmer beef bones to make good stock?

Back 13

6-8 hours

Front 14

What is the safest way to defrost meat?

Back 14

in the refrigerator

Front 15

what is the protein in connective tissue that breaks down into gelatin when is cooked with moist heat?

Back 15

collagen

Front 16

what is the method used to remove cooked juices from the pan

Back 16

deglazing

Front 17

the cooking of proteins

Back 17

coagulation

Front 18

the transfer of heat through direct contact

Back 18

conduction

Front 19

the cooking of starches

Back 19

gelatinization

Front 20

the cooking of sugars

Back 20

caramelization

Front 21

transfer of heat through liquid or gas

Back 21

convection

Front 22

t/f

sauteing is a dry cooking method that uses stock for moisture and tenderness

Back 22

false

Front 23

t/f

broiling uses radiant heat from an overhead source

Back 23

true

Front 24

t/f

stir frying is another name for pan frying

Back 24

false

Front 25

t/f

baking and roasting are the same

Back 25

true

Front 26

t/f

foods cooked with moist heat will caramelize

Back 26

false

Front 27

t/f

a roux and a slurry are incorporated in the same ways

Back 27

fasle

Front 28

t/f

it is best not to season a stock with S&P

Back 28

true

Front 29

t/f

a veggies stock has no gelatin because it contains no animal prodcts

Back 29

true

Front 30

t/f

a beurre blanc is made with whole butter

Back 30

true

Front 31

t/f

hollandaise sauce is made with whole butter

Back 31

false

Front 32

t/f

compound butter is made with whole butter

Back 32

true

Front 33

t/f

bearnaise and hollandaise sauce is flavored with shallots and tarragon

Back 33

true

Front 34

t/f

deep frying and pan frying are suitable cooking techniques for LESS tender cuts of meat

Back 34

false

Front 35

t/f

grilling is an appropriate cooking technique for tender cuts of meat

Back 35

true

Front 36

t/f

less weight is lost when meat is wet aged instead of dry aged

Back 36

true

Front 37

t/f

quality of grade determines how tender and flavorful a cut of meat will be

Back 37

true

Front 38

What is the term for covering the surface of meat with thin slices of bacon or fat?

Back 38

barding

Front 39

how do you gain the greatest yield from a large roast

Back 39

cooking it low and slow

Front 40

what is the term for streaks of white fat found in lean bustle tissue

Back 40

marbling

Front 41

Rare

Back 41

125 degrees - 130 degrees

Front 42

Medium Rare

Back 42

130 - 140

Front 43

Medium

Back 43

140-150

Front 44

Medium Well

Back 44

150-155

Front 45

Well

Back 45

160+