Grade 12 Review

3. A combination cooking method using dry heat cooking and moist heat cooking(low and slow)used to tenderize meat.
5. When starting a stock you want to make sure the water is ___________so the stock does not get cloudy.
8. Milk that is thickened with a roux creates one of the French mother sauce _____________.
9. The browning of sugars in vegetables is an example of __________________.
10. Raw eggs must be placed on the ___________shelf of the fridge.
11. _____________vegetables is the best way to retain colour and nutrients.
14. _____________is one of the two connective tissues that will dissolve with proper cooking.
16. A thickened cream soup usually containing potato and bacon is called a?
18. roasting meat it is important to leave it uncovered so that __________is achieved.

1. The browning of meat using high dry heat is called the _____________reaction. This produces a greater depth of flavour.
2. A white stock thickened with a roux is called a ______________.
4. When starches absorb hot liquid and swell.
6. For meat to fall into the AAA grade it has to have more _________that meat that falls into the AA grade.
7. _____________grain rice is used for risotto because it's high starch content combined with constant stirring makes a creamy product.
8. A very small dice of vegetables created by cutting julienne into a small dice.
12. When choosing cooking methods for a cut of meat the first consideration should be the _________.
13. The sanitizer sink concentration should be at ________hundred parts per million.
14. vegetables in a pan with a little oil on medium heat to reduce moisture, concentrate flavor but not brown is called__________.
15. The type of connective tissue that will not dissolve with proper cooking is ____________.
17. A ______________pot is used for sauces that you want to thicken with the process of reduction due to it's large surface area.