Question

Activity 2: "FILL Me IN"

Direction: Name the missing word to complete the statement about basic

concepts and theories in commercial cooking.

1.Cooking pasta, grains and some vegetables when done is described()

2. A mixture composed of salt and water is called () which is used for curing and pickling.

3. A technique which incorporates air into the mixture, making the texture fluffy and smooth is called ()

4.() is a cut of meat or fish that does not contain any bones.

5. The process of soaking food products in a () in order to enhance flavor and tenderize meat.

6. A cooking technique that requires high, direct, dry heat is

7.() is to split a food item nearly in half usually in meat or fish.

8. A technique used for mixing sensitive ingredients such as egg whites, whipped cream, or certain batters is called ()

9. A small knife with a straight, sharp blade that is generally three to five inches long is ()

10. A tool which is large enough to hold ingredient while they are being mixed is called ()

11. To () is to bring liquid to 212 degrees Fahrenheit or 100 degrees Celsius.

12.() cuts typically measure 1/8 of an inch on each side of the cube.

13. An extremely thin () is used for straining sauces, rolling proteins, holding herbs and other aromatic spices.

14. A process to apply a fat of any kind to a surface to prevent food from sticking is called

15. A roux is a thickening agent made of equal parts of fat and () that is cooked to varying degrees.

HELP ME PLS❤​

Answer 1

Explanation:

14......

The most obvious is to put a barrier between what you're cooking and the surface of the pan. You can use some kind of cooking fat, such as butter or oil. Provost recommends heating the pan first. Then add the fat and let it get hot, but not so hot that it burns

15....

Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.

12

1/8-inch thick cubes often cut from julienne cut

Answer 2

Answer:

2. A mixture composed of salt and water is called () which is used for curing and pickling.

1. A mixture composed of salt and water is called () which is used for curing and pickling.3. A

A mixture composed of salt and water is called () which is used for curing and pickling.3. A 7.() is to split a food item nearly in half usually in meat or fish.

A mixture composed of salt and water is called () which is used for curing and pickling.3. A 7.() is to split a food item nearly in half usually in meat or fish.8. A technique used for mixing sensitive ingredients such as egg whites, whipped cream, or certain batters is called ()