Podcast
Questions and Answers
What is the primary benefit of combination cooking methods?
What is the primary benefit of combination cooking methods?
- They decrease cooking time significantly.
- They increase tenderness of tougher cuts of meat. (correct)
- They require only dry cooking techniques.
- They always produce dishes that are low in fat.
What is the key characteristic of braised dishes?
What is the key characteristic of braised dishes?
- They are always cooked to medium rare.
- They use high-quality, tender cuts of meat.
- They are prepared using only dry heat.
- They typically include a flavorful braising liquid. (correct)
What should the height of the braising liquid generally reach in relation to the meat?
What should the height of the braising liquid generally reach in relation to the meat?
- Be less than 1/4 the height of the meat.
- Reach about 1/3 to 1/2 the height of the meat. (correct)
- Equal the height of the meat.
- Fully cover the meat completely.
During the resting phase, what is one benefit of allowing cooked proteins to rest?
During the resting phase, what is one benefit of allowing cooked proteins to rest?
Which of the following dishes is categorized as stewing?
Which of the following dishes is categorized as stewing?
Which of the following statements is true regarding en papillote cooking?
Which of the following statements is true regarding en papillote cooking?
What distinguishes a fricassee from other stews?
What distinguishes a fricassee from other stews?
What is a common mistake when preparing braised dishes?
What is a common mistake when preparing braised dishes?
What is the optimal temperature range for deep frying food?
What is the optimal temperature range for deep frying food?
Which method is most suitable for cooking small floating items in oil?
Which method is most suitable for cooking small floating items in oil?
What is the main difference between baking and roasting?
What is the main difference between baking and roasting?
Which cooking method involves using heat from above?
Which cooking method involves using heat from above?
What percentage of their weight in oil can foods absorb during deep frying?
What percentage of their weight in oil can foods absorb during deep frying?
Which factor does NOT affect grilling cooking times for steak?
Which factor does NOT affect grilling cooking times for steak?
Which type of fish is recommended for deep frying to minimize grease intake?
Which type of fish is recommended for deep frying to minimize grease intake?
Which of the following items is NOT typically baked?
Which of the following items is NOT typically baked?
What type of cooking method is typically used for larger pieces of meat and requires moderate fat?
What type of cooking method is typically used for larger pieces of meat and requires moderate fat?
What is a common mistake when choosing proteins for deep frying?
What is a common mistake when choosing proteins for deep frying?
Which cooking method involves heat being transferred primarily by liquid?
Which cooking method involves heat being transferred primarily by liquid?
What is the primary heat source for grilling?
What is the primary heat source for grilling?
What is a common finishing technique used under a broiler?
What is a common finishing technique used under a broiler?
What is the main characteristic of the sautéing method?
What is the main characteristic of the sautéing method?
Which of the following cooking methods uses heat transferred through liquid fat?
Which of the following cooking methods uses heat transferred through liquid fat?
When roasting, what happens if the cooking method is changed to steaming or braising?
When roasting, what happens if the cooking method is changed to steaming or braising?
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Study Notes
Deep Frying
- Temperature range for deep frying is 150°C (blanching) to 175°C (cooking most products).
- Food absorbs between 7% to 35% of their weight in oil, impacting cooking choices.
- Lean proteins recommended for deep frying, such as Cod, Halibut, or Haddock.
- Oil's original smoke point should be 232°C (450°F).
- Three methods:
- Basket Method: Wire basket holds the product for immersion.
- Swimming Method: Product floats in hot oil, suitable for battered items.
- Double Basket Method: A second basket holds down small floating items.
Pan Frying
- Uses moderate fat at medium heat, ideal for larger, usually breaded meat pieces.
Sautéing
- Requires a small amount of fat at high heat for smaller, unbreaded meat cuts.
- Best suited for thinly sliced, boneless, tender cuts of meat.
Moist Heat Cooking
- Involves cooking via heat transferred by liquid, typically at low temperatures (not exceeding 100°C).
- Rapid heat penetration due to water and steam conductivity.
- Transitioning from roasting to steaming or braising may occur if excess moisture is added.
Baking
- Similar principle to roasting, focused on different products like ham and meatloaf.
Broiling
- Heat source comes from above, primarily for tender items.
- Commercial broilers known as salamanders, often used for gratinating foods.
Grilling
- Heat applied from below using gas, charcoal, or electric sources.
- Requires a grate for radiant heat cooking; cooking time varies based on grill temperature and food thickness.
Combination Cooking
- Involves both dry and moist heat techniques, beginning with dry browning followed by moist cooking in juices.
- Two types include brown braise (lots of browning) and white braise (minimal or no browning).
- These methods enhance tenderness in tougher meat cuts, utilizing slow cooking to break down collagen.
Braising
- Uses less tender cuts of meat cooked to well-done, with liquid reaching 1/3 to 1/2 the meat's height.
- Examples include Swiss steak and Pot Roast with flavorful, nutritious braising liquid served as sauce.
Stewing
- Employs small meat cubes, with some dishes not initially browned.
- Examples include:
- Fricassee: Stewed meat in a thick white sauce.
- Blanquette: White meat in white sauce.
- Irish Stew: Lamb or mutton with vegetables and a pale thin sauce.
Resting
- Hot cooked proteins should rest before carving or serving to equalize internal and external temperatures.
- Allows juice redistribution within the protein and results in carryover cooking, raising internal temperatures by 5°C to 10°C.
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