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Who wants to be a millionaire

Who wants to be a millionaire. Baking is a cooking technique that: Uses dry heat in a closed environment Large amounts of coil Requires liquid to reach halfway up the protein or vegetable. Grilling is the cooking technique that: Places a heat source directly above the product

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Who wants to be a millionaire

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  1. Who wants to be a millionaire

  2. Baking is a cooking technique that: • Uses dry heat in a closed environment • Large amounts of coil • Requires liquid to reach halfway up the protein or vegetable

  3. Grilling is the cooking technique that: • Places a heat source directly above the product • Requires additional liquids • Places a heat source directly below the product

  4. What cooking technique uses a small amount of oil in a shallow pan? • Roasting • Sautéing • Simmering

  5. This cooking technique requires liquid to come at least halfway up the product. • Stewing • Braising • roasting

  6. This method of cooking does not require any additional liquids. • Sauteeing • Braising • roasting

  7. Which method of cooking has you heating a moderate amount of fat in a pan before adding food. • Grilling • Pan Frying • Braising

  8. One of the best ways to test meat for doneness is by: • Smelling it • Using an instant read thermometer • Cutting it open to look in the middle

  9. When storing poultry in the refrigerator you must: • Make sure the temperature is at 41 degrees or below • Store it on the bottom shelf • Store it for no more than two or three days • All of the above

  10. Which cooking method uses a liquid that is slightly cooler than boiling? • Stewing • Simmering • Blanching

  11. The primal cuts of meat from an animal are: • The cuts sold in restaurants to customers • Sometimes called a wholesale cut • The primary piece of meat separated from the animal • B and C

  12. When storing chicken in the freezer you must make sure: • It is cut into pieces • Wrapped well in freezer wrap or plastic wrap • Kept at 0 degrees or below • B and C

  13. Which methods prevent cross contamination when handling poultry? • Using the proper cutting board • Sanitizing knives and utensils • Washing hands often with soap and water • All of the above

  14. Meat for all foodservice operations must have a _______________which reveals if the meat is fit for human consumption • USDA Inspection Stamp • Fat marbling • Cooking instructions

  15. Primal Cuts of Meat

  16. Which cut of meat comes from the shoulder part of the cow? • Filet mignon • Chuck • Flank

  17. This method of cutting meat ensures tenderness • Across the grain • With the grain • At a bias

  18. Final Question/tiebreaker: List the degrees of doneness and their characteristics

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