Exam (elaborations)
CULINARY ARTS 1/2 FINAL EXAM STUDY GUIDE QUESTIONS AND ANSWERS
- Course
- Institution
CULINARY ARTS 1/2 FINAL EXAM STUDY GUIDE QUESTIONS AND ANSWERS
[Show more]
Content preview
CULINARY ARTS 1/2 FINAL EXAMSTUDY GUIDE QUESTIONS AND
ANSWERS
Bake - Answer-refers to breads, pastries, and other sweet item
Blanch - Answer-similar to boiling in water, which reaches a boil at 212F; food is par-
cooked and then submerged immediately into an ice-bath
Braise - Answer-combination method that involves searing an item, then simmering it in
cooking liquid for a long time until tender; often larger, tough meats poultry legs
Broil - Answer-similar to grilling, except heat comes from top. Usually done in an oven;
happens quickly and watched carefully so it does not burn
Deep-Fry - Answer-when a food is completely submerged in a hot fat or oil, the result is
a crispy, golden brown exterior and a fully cooked interior
Grill - Answer-heat comes from the bottom, underneath the grill grate; involves an open
flame but can also be done on stovetop; cooked by heating grill grates, which gives
ingredients the charred, grilled lines or cross-hatch marks
Pan-Fry - Answer-adding enough fat or to a hot pan so that the fat comes up about 1/2"
up the side of the pan. Food is partially submerged in the fat and then flipped over so
the other side can cook
Poach - Answer-it is completely submerged in liquid that is 160F-180F, remaining in the
hot liquid until fully cooked through and tender
Roast - Answer-similar to baking, but refers more to proteins and vegetables; common
to do in the oven and items are cooked until golden brown and tender
Saute - Answer-sautéed foods are cooked in a small amount of fat over medium-high
heat, usually in a frying pan on the stovetop, and cooked until just tender
Sear - Answer-done with minimal amounts of fat over high heat, giving foods a brown,
cartelized outside, while not cooking the interior fully; usually done before braising
Simmer - Answer-it is usually cooked in a hot liquid over low heat, while tiny bubbles
form on the surface
Steam - Answer-food is usually placed in a separate steamer over hot liquid and
cooked, while not coming into contact with the hot liquid
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller biggdreamer. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $10.49. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
83637 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now