Stir frying - Study guides, Class notes & Summaries

Culinary Tested Questions With Revised Correct Detailed Answers & Rationales >Latest Update>> CULINARY ARTS & MANAGEMENT: Safety Equipment 1. Identify the following safety equipment elements, how they work and why they are necessary in the kitchen: a. Fire extinguishers b. Ventilation c. First aid d. Protective gear. Conduction: Heat energy can move through a substance by conduction. Metals are good conductors of heat, but non-metals and gases are usually po...

Prostart Exam Questions and Answers 100% Solved Which of the following is an example as a butter substitute Margarine Which of the following is a non-functionaly garnish A rosemary sprig added to mashed potatos What can be made by simmering fresh fruits or dried fruits in a sugar syrup compote Which of the following is an effect of blanching vegetables Sets the color Which cost is noncontrollable or fixed? Manager salaries Which nutrient provides the greatest number of calo...

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....

Which fruit is native to ancient Persia and appear like seeds inside a hard shell of inedible skin and bitter membrane? The fruits are used to make grenadine syrup. o :# pomegranates The Asian stir-frying technique is a variation of which dry heat cooking method? o :# sautéing Originally called "Jamaican pepper", what spice has a flavor similar to nutmeg, cinnamon and mace all in one? o :# allspice A cone shaped utensil used for straining stocks, sauces, and liquids is called what? ...

The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...

DTR Exam Study Questions & Answers, rated A+ Name the three types of Meat Grading Quality in order from highest to lowest. - -U.S. Prime, U.S. Choice & U.S. Select Define Marbling - -Fat layered between tissues or muscles. Pigments in meat are due to what? - -Myoglobin and to a lesser extent hemoglobin. Three factors that affect tenderness in meat. - -Cut of meat, fat/marbling & heredity/age of animal. Examples of dry heat in meat cookery - -(used for tender cuts) baking, broiling, pan-...

ACF UPDATED Exam Questions and CORRECT Answers Which fruit is native to ancient Persia and appear like seeds inside a hard shell of inedible skin and bitter membrane? The fruits are used to make grenadine syrup. - Correct ANSWERpomegranates The Asian stir-frying technique is a variation of which dry heat cooking method? - Correct ANSWER- sautéing Originally called "Jamaican pepper", what spice has a flavor similar to nutmeg, cinnamon and mace all in one? - Correct ANSWER- allspice

Kitchen Popeyes Update 2024 Guide with complete solutions. Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry bat...

4 basic food molecules carbohydrate protein lipid water percentage of water in food 0-95% oil is ____ % water 0% meat is ___ % water 70% free water water that is easily separated from food Bound water water incorporated into chemical nature of other nutrients why is water polar? electrically unsymmetrical positive H negative O 1 kilocalorie amount of energy needed to raise temp of 1kg of water by 1°C what substance takes the m...

INMAN DOMAIN 1 QUESTIONS with correct answers When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served Correct Answer-the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation Correct Answer-diffusion Which recipe ing...