Chapter 5 ProStart Test Study Guide: Culinary Fundamentals Review
mise en place - correct answer ✔✔to put in place
herbs - correct answer ✔✔the leaves, stems, or flowers of a plant
spices - correct answer ✔✔the bark, roots, seeds, buds, or berries of a plant
blanching - correct answer ✔✔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 - correct answer ✔✔no physical contact between heat sources and the food. heat is
created by moving water molecules in the food creating friction
conduction - correct answer ✔✔transfer of heat from one item to another, surface to surface
convection - correct answer ✔✔transfer of heat caused by the movement of molecules from a
warmer area to a cooler one
recovery time - correct answer ✔✔the amount of time it takes oil to reheat to the correct
temperature once the food is added
float - correct answer ✔✔the point when the item rises to the surface of the oil and appears
golden brown, indicating doneness
braising - correct answer ✔✔sear food item then partially cover it with liquid then COVER IT UP
, stewing - correct answer ✔✔bite sized pieces, REQUIRES MORE LIQUID THAN BRAISING
sous vide - correct answer ✔✔when food is cooked for a long time. put food in plastic bag then
put it in warm water. "under vacuum"
broiling - correct answer ✔✔rapidly cooking food at high heat located from above the food
roasting & baking - correct answer ✔✔cook food by surrounding it with hot and dry air
griddling - correct answer ✔✔cooking a food item on a hot flat surface
sautéing - correct answer ✔✔cooks food rapidly in a small amount of fat
stir-fry - correct answer ✔✔food is cooked over high heat, with a little fat and stirred quickly
pan fry - correct answer ✔✔uses more fat and less intense heat than sautéing
simmering - correct answer ✔✔completely submerge food in a liquid that is at a constant and
moderate temperature 185-200
poaching - correct answer ✔✔submerged like simmering, but lower temperature 160-180
steaming - correct answer ✔✔cook food by surrounding it in steam in a confined space. with or
without pressure. no browning can occur
boning knife - correct answer ✔✔separate raw meat from the bone
mise en place - correct answer ✔✔to put in place
herbs - correct answer ✔✔the leaves, stems, or flowers of a plant
spices - correct answer ✔✔the bark, roots, seeds, buds, or berries of a plant
blanching - correct answer ✔✔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 - correct answer ✔✔no physical contact between heat sources and the food. heat is
created by moving water molecules in the food creating friction
conduction - correct answer ✔✔transfer of heat from one item to another, surface to surface
convection - correct answer ✔✔transfer of heat caused by the movement of molecules from a
warmer area to a cooler one
recovery time - correct answer ✔✔the amount of time it takes oil to reheat to the correct
temperature once the food is added
float - correct answer ✔✔the point when the item rises to the surface of the oil and appears
golden brown, indicating doneness
braising - correct answer ✔✔sear food item then partially cover it with liquid then COVER IT UP
, stewing - correct answer ✔✔bite sized pieces, REQUIRES MORE LIQUID THAN BRAISING
sous vide - correct answer ✔✔when food is cooked for a long time. put food in plastic bag then
put it in warm water. "under vacuum"
broiling - correct answer ✔✔rapidly cooking food at high heat located from above the food
roasting & baking - correct answer ✔✔cook food by surrounding it with hot and dry air
griddling - correct answer ✔✔cooking a food item on a hot flat surface
sautéing - correct answer ✔✔cooks food rapidly in a small amount of fat
stir-fry - correct answer ✔✔food is cooked over high heat, with a little fat and stirred quickly
pan fry - correct answer ✔✔uses more fat and less intense heat than sautéing
simmering - correct answer ✔✔completely submerge food in a liquid that is at a constant and
moderate temperature 185-200
poaching - correct answer ✔✔submerged like simmering, but lower temperature 160-180
steaming - correct answer ✔✔cook food by surrounding it in steam in a confined space. with or
without pressure. no browning can occur
boning knife - correct answer ✔✔separate raw meat from the bone
