ProStart Level 1 Chapter 18 – Nutrition Fundamentals & Healthy Menu Choices
Review
Cooking foods quickly in a very small amount of fat over high heat - ✔✔Sauteing
Continued cooking after food has been removed from its heat source - ✔✔Carryover cooking
Poaching requires a cooking temperature of - ✔✔160°F-180°F
Transfer of heat from one item to another through DIRECT CONTACT - ✔✔Conduction
A cooking method requiring longer cooking times often used with large cuts of meat and poultry
- ✔✔Roasting
Estouffade is a braised dish usually made with red meat and vegetables. Which cooking method
does estouffade rely on? - ✔✔Combination cooking
Cooking food on a hot, flat surface - ✔✔Griddling
Partially cooking, or parcooking, food using boiling water - ✔✔Blanching
This type of material is safe for microwave use - ✔✔Ceramic pans
Completely submerging food in a liquid that is at a constant moderate temperature -
✔✔Simmering
Review
Cooking foods quickly in a very small amount of fat over high heat - ✔✔Sauteing
Continued cooking after food has been removed from its heat source - ✔✔Carryover cooking
Poaching requires a cooking temperature of - ✔✔160°F-180°F
Transfer of heat from one item to another through DIRECT CONTACT - ✔✔Conduction
A cooking method requiring longer cooking times often used with large cuts of meat and poultry
- ✔✔Roasting
Estouffade is a braised dish usually made with red meat and vegetables. Which cooking method
does estouffade rely on? - ✔✔Combination cooking
Cooking food on a hot, flat surface - ✔✔Griddling
Partially cooking, or parcooking, food using boiling water - ✔✔Blanching
This type of material is safe for microwave use - ✔✔Ceramic pans
Completely submerging food in a liquid that is at a constant moderate temperature -
✔✔Simmering
