Saturday, February 22, 2025

Class 5: fundamental 2

Fundamentals 2 Chapters 15, 17, 18
Fundamental Cooking Practices
Get Cooking with CIA Chef Robert: Dry Heat Part 1

Dry Heat Part 2

Moist Heat Cooking Method
Combination Heat Cooking Method

Cooking and Baking Methods

How to Make Crispy French Fries at Home

10 Deep Frying Mistakes Most Home Cooks Make

Can I make Chic-fil-A's Original Chicken Sandwish

Braise Methodology

Braise Methodogy (Watch this one too!)

6 Braising Mistakes

Stewing  (nothing here)
Building flavor Chapter 6 read pg 127-129 

Week One Professional Cooking
Dry Heat Methods Chapter 6 read pg 119
Building flavor Chapter 6 read pg 127-129
Cooking methods for meat, poultry and fish Chapter 15 pg 419-430

How to roast a chicken 
Thomas Keller Roasted Chicken

How to roast beef 
How to Cook Perfect Roast Beef | Jamie Oliver

Crispy Skin Salmon (Not available)

Pan Roast Chicken 
How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat

How to pan roast Fish 

Week Two Professional Cooking
Broiling ,Grilling and frying Chapter 15 read pg 430 -438
how to saute  (not available)

Pork Tenderloin with Brandied Cherries and Basil reduction 

How to grill a steak 

Gordan Ramsey how to pan sear a steak 
Gordon Ramsay How to Cook the Perfect Steak

Broiling vs Grilling 

How to grill vegetables 
How to Saute 

A tasting of Culinary science - Frying 

Various side dish Videos
Spanish Sofrito 

German Sourbraten

Potato dumplings 

Version 2 Potato Dumplings 

German Spaetzle 

what it takes to be a Micheline star restaurant 

How to make and use specialty finishing salts 
I made the WORLD's Best SALT by accident | Guga Foods

Fresh Italian sausage 
How to Make Italian Sausage for Pizza, Patties and Breakfast

13 barbeque sauces 

1. What is the most important factor that determines the tenderness of a class of poultry ? 
  1. maturity  (+)
  2. size
  3. male or female
  4. basting
2. What is the federal grade of chicken most often used in food service?
  1. USDA Grade A (+)
  2. USDA Grade 1
  3. USDA Grade Choice
  4. USDA Grade AA
3.  Covering the breast of the bird with a layer of fat to protect it during roasting is called _______.
  1. barding  (+)
  2. basting  (wrong)
  3. magret
  4. supreme
4. Tying the legs and wings of poultry against the body to make a compact unit is called _____.
  1. trussing  (+)
  2. frenching
  3. barding
  4. basting
5. Free- range Chickens ________.
  1. all of these  (+)
  2. eat outdoors
  3. are allowed to move around freely
  4. are raised in a more " natural" environment than non-free range chickens
6. A primary difference between" light meat" and " dark meat" in poultry is that dark meat ______.
  1. takes longer to cook (+)
  2. has less fat
  3. has less connective tissue
  4. all of these  
7. Which of the following is most likely to be a problem when roasting poultry ?
  1. cooking the legs to doneness with out over cooking the breast  (+)
  2. making sure that the breast is not under cooked
  3. over cooking the dark meat and under cooking the white meat
  4. finding a cooking method that will tenderize free-range poultry
8. Which of the following is not a good technique for keeping the breast moist while roasting turkey ?
  1. baking with stock instead of fat  (+)
  2. barding the breast
  3. roasting the turkey breast down  (+, wrong)
  4. cooking the leg sections separably
9.  Which of the following is not a type of chicken, turkey,duck or goose ?
  1. squab (+)
  2. capon
  3. rock cornish game hen
  4. all of these
10. Ideally, poultry should be used within _______ of receiving, and never more than _____.
  1. 24 hours, 4 days  (+)
  2. 2 hours, 1 day
  3. 1 week, 2 months
  4. 1 month, 6 months
11. The little nugget of tender meat in the hollow of the hip bone is called ?
  1. oyster  (+)
  2. breast bone
  3. tenderloin
  4. wish bone
12. When splitting a chicken for broiling, the breastbone or the Kiel bone is removed for what reason. 
  1. this helps the chicken lay flat and cook more evenly  (+)
  2. it holds the chicken in shape
  3. it allows for a neater presentation
  4. all of these  

13.  what is the term for a semi-boneless breast with the wing bone left in?
  1. supreme  //  airline chicken
  2. oyster
  3. ratite
  4. magret
14. Which of the following is not suitable to be cut into small pieces and sauteed ?
  1. lamb shank  (+)
  2. leg of veal
  3. pork tenderloin
  4. beef loin
15.  To cook beef brisket, you would be most likely to _________.
  1. simmer it  (+)
  2. saute it
  3. broil it
  4. pan-fry it
16.   To make a beef pot roast you would use ______.
  1. any of these  (+)
  2. outside round ( bottom round)
  3. chuck
  4. brisket
17. The usual thickening agent for jus lie is ______.
  1. corn starch or arrow root  (+)
  2. liason
  3. roux
  4. none of these; jus lie is not thickened

18.   When preparing a sauce for grilled or broiled meats, you will ________.
  1. prepare it in advance
  2. deglaze the pan  (+, wrong)
  3. avoid the uses of salsas and relishes
  4. all of these  (wrong)
19.  When you read an explanation of how to sauté, which of the following expressions are you likely to see ?
  1. all of these  (+)
  2. small amounts of fat
  3. small pieces of food
  4. high heat
20.  which of the following is not true about braised meats ? 
  1. the should always be well browned  (+)
  2. They are cooked first by dry heat and then by moist heat
  3. They are often made of tougher cuts that can be made tender by the braising procedure
  4. they produce a flavorful liquid that can be used as a sauce
21. What is the main difference between pan gravy and jus ? 
pan gravy is thickened with a starch and jus while jus is not  (+)
  1. pan gravy is flavored with mirepoux , while jus is not
  2. pan gravy is served with roasted meats, while jus is served with braised meats
  3. none of these, gravy and jus are the same
22.  Brown roux is used to thicken brown gravy True

23. pork chops and Swiss steaks are two examples of meats that may be cooked by pan - frying. True

24.  The brining liquid for pork loin is used as the braising liquid to cook the meat. True

25.  Beef pot roast is cooked by the roasting method. True

26. To roast a whole inside round ( top round ) of beef you would ________.
  1. none of these
  2. place it in a covered roasting pan (+, wrong)
  3. place it in a roasting pan and cover it loosely with foil
  4. place it on a rack in an un covered roasting pan  (+, wrong)

27. When you are shallow poaching fish , you use the cuisson to ____.
  1. make a sauce  (+)
  2. hold the fish flat while it is being cooked
  3. filet the fish before cooking
  4. none of these. Cuisson is not used in this procedure

28. The major difference  between simmering and poaching is _____.
  1. temperature of the liquid used  (+)
  2. type of liquid used
  3. type of poultry being used
  4. presence or absence of mirepoux

29.  what is the main reason for searing a roast at high temperature before finishing it in a lower temperature ?
  1. to preserve juices  (+)
  2. to speed the cooking times
  3. to create a well browned surface (+, wrong)
  4. to draw moisture from the interior

30.  Because seasonings ( e,g salt, herbs, spices ) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to ______.
  1. any of these
  2. season the roast after cooking
  3. season several hours or a day in advance to give the seasonings time to penetrate (+,wrong)
  4. not seasoning the meat at all, but carefully season the gravy or juices to be served with the meat (+, wrong)
31. Why is roasting meat fat side up preferred by the majority of Chefs ?
  1. roasting fat side up provides continuous basting as the fat runs down the sides (+)
  2. the fat side of a roast is more attractive than the lean side
  3. This is a healthier because more of the fat is cooked out of the roast
  4. all of the above
32.  Beef Chili is cooked by the braising method. True

33. Beef pot roast is cooked by the roasting method. True.

34. There are three main types of meat items cooked by braising, large cuts, individual portion cuts, and stews. True

35.  Irish lamb stew is an example of a simmered dish. True


1. Which dry heat cooking method involves cooking food in a small amount of fat?
  1. Sautéing  (+)
  2. Poaching
  3. Simmering
2. What is the main purpose of broiling?
  1. To cook food slowly
  2. To cook food using direct heat from above (+)
  3. To fry food in oil
3. What type of cooking method is grilling?
  1. Dry heat (+)
  2. Moist heat
  3. Combination heat
4. Which is the correct order of steps when roasting meat?
  1. Season, roast, rest 
  2. Season, sear, roast, rest (+)
  3. Sear, rest, roast
5. What does the Maillard reaction contribute to in cooking?
  1. Browning and flavor development (+)
  2. Moisture retention
  3. Quick cooking times
6. Which food is best suited for pan-frying?
  1. Breaded chicken cutlets (+)
  2. Whole turkeys
  3. Vegetables
7. What is the main difference between baking and roasting?
  1. Baking is typically for pastries; roasting is for meats and vegetables (+)
  2. Roasting uses less heat
  3. Baking always requires a water bath
8. What is the benefit of resting meat after roasting?
  1. It cooks faster
  2. It allows juices to redistribute (+)
  3. It becomes crispier
9. At what temperature is oil typically ready for deep-frying?
  1. 300°F (149°C)
  2. 350°F–375°F (177°C–190°C) (+)
  3. 400°F (204°C)

10. Why is it important to organize small batch cookery in a kitchen?
  1. To increase cooking time
  2. To maintain food quality and reduce waste (+)
  3. To prepare large quantities at once
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