Culinary Foundations & Cooking Techniques Flashcards

A chef wants a crisp exterior on pan-fried chicken using the standard breading procedure. What is the correct order?

Answer: Flour, egg wash, breadcrumbs

The standard breading procedure is flour first for adhesion, then egg wash, then breadcrumbs.

Which of the following best explains carryover cooking?

Answer: Internal temperature continues to rise after food is removed from heat

Carryover cooking is the continued rise in internal temperature after food leaves the heat source as residual heat equalizes.

What distinguishes a stew from a braise?

Answer: Stews use smaller pieces of meat fully submerged in liquid

Stewing uses bite-sized pieces fully covered in liquid, while braising uses larger cuts only partially submerged.

Which thickening agent provides a clear, glossy finish and thickens almost immediately at a boil, but breaks down with prolonged heating?

Answer: Cornstarch slurry

Cornstarch thickens quickly into a clear, glossy sauce but loses power when overcooked or held too long.

A chef deglazes a pan after searing beef. What is the primary culinary purpose of this step?

Answer: To dissolve the fond and capture browned flavor for the sauce

Deglazing dissolves the caramelized fond stuck to the pan, incorporating its concentrated flavor into the sauce.

What internal temperature does the USDA recommend for cooked whole poultry?

Answer: 165°F

The USDA recommends a minimum internal temperature of 165°F for all poultry.

Which technique involves partially cooking food in boiling water, then shocking it in ice water?

Answer: Blanching

Blanching briefly cooks food in boiling water and then halts cooking in an ice bath to set color and texture.