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 Cooking Technique #11: Making an OmeletClick on the blue highlighted Make an Omelet link. Identify the egg technique that is very similar to the omelet technique.What size pan to how many eggs are preferred to be used in an omelet?What temperature should the pan be heated?When should you start pushing the eggs in the pan?When is the best time to add additional ingredients?Cooking Technique #12: Baking a PotatoClick on the blue highlighted Baking Potatoes link. In chronological order state the 5 steps in properly baking a potato in the microwave.Why are russet (Idaho) potatoes considered best for baking?Cooking Technique #13: Roasting a ChickenClick on the blue highlighted Roast a Chicken link. Identify what the giblets are in the chicken. Briefly describe the steps on how to truss a chicken with twine. What ingredients are placed underneath the roasting rack with the chicken when cooking?Which part of the chicken should the temperature ALWAYS be taken and why?Cooking Technique #14: Making GravyClick on the blue highlighted Smooth Velvety Gravy link. The first step is to collect your ingredients. Identify the 4 main components to a simple gravy.Identify the purpose behind using the skimmed fat.Identify the purpose behind the flour.What is added after the flour?Cooking Technique #15: Making Your Own StockClick on the blue highlighted Making your Own Stock link. Briefly describe the 2 types of stocks.How are the bones prepared differently when making white and brown stocks?Identify the purpose of collagen in bones when making stock.Identify the purpose of using cold, filtered water when making stock.Identify the ratio of vegetables used in stocks.The acid helps to break down the cartilage and other connective tissues in bones, thus accelerating the formation of gelatin. What type of acid is used for white and brown stocks?What is the difference between using a bouquet garni and a sachet of herbs?Cooking Technique #16: Making RiceClick on the blue highlighted Cook Perfect Rice link. Identify why you should rinse the uncooked rice with cold water before cooking.What is the ratio of uncooked rice to the liquid?When using the stovetop once the rice comes to a boil what is the next step to properly finish cooking it?What trick will help absorb moisture and avoid mushiness while the rice is sitting?Cooking Technique #17: Carving a TurkeyClick on the blue highlighted Carve a Thanksgiving Turkey link. Click on the video “Watch Now: The Easiest and Most Elegant Way to Carve a Turkey.” Before the carving begins how long should you let the bird rest?Identify the first two parts of the bird you start to cut.Identify which two parts you separate when cutting.Explain “deboning” the thigh.How can the bones be repurposed later?After removing the wishbone which part gets cut next?Identify why one should slice across the grain of the breasts when displaying.Identify why the wings of the bird are cut last. ................
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