Chapter 5 Prostart Test|Complete With A+ Graded Answers

Chapter 5 Prostart Test|Complete With A+ Graded Answers dry goods must be stored ___ inches off the floor on stainless steal shelves 6 inches honing regular knife maintenance. doesn't actually sharpen it mise en place to put in place 4 basic types of seasoning salt, sugar, acids, pepper herbs the leaves, stems, or flowers of a plant spices the bark, roots, seeds, buds, or berries of a plant blanching a moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food radiation no physical contact between heat sources and the food. heat is created by moving water molecules in the food creating friction conduction transfer of heat from one item to another, surface to surface convection transfer of heat caused by the movement of molecules from a warmer area to a cooler one barding warp an item with strips of fat recovery time the amount of time it takes oil to reheat to the correct temperature once the food is added larding inserting strips of fat with a special needle braising sear food item then partially cover it with liquid then COVER IT UP stewing bite sized pieces, REQUIRES MORE LIQUID THAN BRAISING sous vide when food is cooked for a long time. put food in plastic bag then put it in warm water. "under vacuum" RDA recommended dietary allowance vegetarian a person who doesn't eat meat broiling rapidly cooking food at high heat located from above the food roasting & baking cook food by surrounding it with hot and dry air griddling cooking a food item on a hot flat surface sautéing cooks food rapidly in a small amount of fat stir-fry food is cooked over high heat, with a little fat and stirred quickly pan fry uses more fat and less intense heat than sautéing simmering completely submerge food in a liquid that is at a constant and moderate temperature 185-200 poaching submerged like simmering, but lower temperature 160-180 steaming cook food by surrounding it in steam in a confined space. with or without pressure. no browning can occur boning knife