![]() This method is best used for foods that would otherwise have a tendency to stick together (for battered or large items). should be creamy and al dente what advance preparation can be done to risotto in order to serve it throughout a service period with out losing quality? to hold for service you can remove it from the heat when only 2/3 of the liquid has been absorbed, and then you need to cool it rapidly how does wine affect the cooking of risotto? it changes tis color and adds flavor to the rice what are some advantages and disadvantages of using converted rice? advantages.- it has decreased cooking time and has more nutrientsĭisadvantages. liquids such as water, milk or eggs used to prepare various foods 6.Floating method/swimming method- For food that is best floating around in the oil. liquids such as water, milk or eggs used to prepare various foods 6.Floating method/swimming method- For food that is best floating around in the oil. when made properly, how should it look and taste? sweat aromatics.Īdd hot liquid in parts and stir constantly, want the liquid to be incorporated fully, finally you stir in your butter and cheese. and complete test for Teamwork and Collaboration. what type of rice is used to make risotto? short grain rice, because it is big in starch content describe the formula and method for making risotto. Understanding the fundamental differences between the two approaches will help. ![]() Play these exciting cooking trivia quizzes that we have created to feast the cook in you. Then add your rice and cook until tender, strain and serve. Cooking Quizzes & Trivia Think you’re the genuine Masterchef No one can beat you at boiling eggs, frying rice, grilling fillets, roasting meat, and baking bakes. when made properly, how should it look and taste? salt water, then the water comes to a boil Introduce it to the oven, when finished there should be no liquid in the pot, should separate easily and no crunch describe formula and method for boiled rice. Then you add your liquid, let it simmer and cover when made properly, how should it look and taste? first sweat aromatics in fat. what are the four criteria for evaluating sauce veloute - velvety texture - light color - thick consistency - maintain the flavor of the main ingredient. Has soft kernels and high starch content, used. Wild.- what is the difference in starch content in long and short grain rice? short rice has more starch content what type of rice is most suitable for pilaf? long grain rice describe the formula and method for rice pilaf. Course milled hard durum, used for gnocchi, pasta, and couscous. Their cooking times, texture and tastes are all different as well how does the liquid to rice ratio change when cooking long grain, brown and wild rice? short grain.- 1rice to 4 water it´s a long grain marsh grass and hot really a rice at all rice is indigenous to what part or the world? rice can be grown anywhere because it is a grain, mod indigenous to Asia what is the difference between white rice, brown rice and wild rice? white.- has had the germ and bran removedīrown.- still has the germ and the bran intact. Well-done 170✯ what is larding and why is it done? larding is inserting small strips of fatback into the food, it is done because it gives the food an eye appeal and adds flavor and texture.Risotto rice that is sautéed briefly in butter with onions or other aromatics then combined with stock, add the stock in parts and stir constantly until a creamy texture is produced and the grains are still al dente wild rice a rice that is known for its nutty flavor and chewy texture. what are the three final internal temperatures for the doneness of red meat? rare 135✯ Then you can sear the meat, arrange in a roasting pan own a rack, baste with juice or other basting liquids, check for doneness, allow to rest when done and then make the gravy. what would happen to a roasted item if you carved it with out a resting period? the juices won't be soaked back up to the meat and when you carve it the juice will go all over the place describe the procedure for roasting first make sure your item is dry it is done to provide extra flavor and it keeps the meat tender juicy describe sauces which can be made from pan drippings pan gravyĪnd dill sauce what is carry-over cooking? give an example is heat trained in cooked foods allowing the item to continue to cook after taken away from the heat source, depend on the size of the item and the cooking temperature.Įxample would be cooking fish to 145✯ and then it carries over to 150º after removed from the heat. What is a spit roasting and how is it done? the cooking of an item on a large skewer called a spit and it is roasted over open heat or radiating heat as it cooks what is barding and why is it done? is covering natural lean meat with slabs or strips of bacon of fatback.
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