Fill in the blanks with the correct phrases.

What is the main equipment of sautéing technique?

“……….. typically have straight, vertical sides.” Complete the sentence with the correct word.

What happens when too much food in the pan while sautéing?

“When sautéing, it’s important to get the pan very hot.”

What types of fat are used for sautéing technique?

How should the food be cut in sautéing technique?

What does the word sauté mean?

Duck fat is used by Thomas Keller for sautéing. (T / F)

High-quality cookwares distribute heat evenly. (T / F)

Sautéing is a dry-cooking method. (T / F)

Stirring food must be avoided to achieve brown crust. (T / F)

Who recommends to use high-quality cookware for sautéing?

Who use the canola oil for sautéing?

How sautéing works?

What happens if the sautéing pan overcrowd?

What can the frond be used for later?

How to tell if the frying pan is hot enough?

Foods are cut into uniform thickness for even cooking.

A skillet or a sauté pan is used for sautéing.

What is done for even cooking during sautéing? (select all that apply)

Foods are not heated quickly while sautéing.

Why are fats used when sautéing? (select all that apply)

Which of the following is not used in sautéing?

What kind of products can be roasted?

What utensils are used for roasting?

What are the bulb vegetables?

Q1 – Match the verbs with the ingredients.

Q2 – Match the verbs with the ingredients.

Q3 – Match the verbs with the ingredients.

Q4 – Match the verbs with the ingredients.

Q5 – Match the verbs with the ingredients.

Match the statements on your book with the pictures (A-F) below.

What is baking?

Where was the first patisserie opened?

When was the first oven discovered and where?

What is called the person whose profession is baking?

What type of foods can be baked?

Q5 – Baking is a method of cooking food that uses moist heat. (T / F)

Q6 – Being pastry cook was not a respected profession in Roman Empire. (T / F)

Q7 – The world’s oldest oven, which dates back 6500 years ago, was discovered in Serbia in 2018. (T / F)

Q1- Baking soda became more common in the beginning in the 17th century. (T / F)

Q2 – Baking needs an enclosed space. (T / F)

Q3 – A person who prepares baked goods as a profession is called a baker. (T / F)

Q4 – The heat source of an oven can be wood, coal, gas, or electricity. (T / F)

There are three types of leavening agents.

Baking powder and baking soda are the same.

The air bubbles wouldn’t expand without bursting.

Instant dry yeast must be dissolved in warm water.

Acidic components turn baking powder into baking soda.

The gluten forms gliadin and glutenin when the water adds to flour.

The ideal temperature for yeast activation process is 115 F.

After cooking a fermented dough, the air bubbles deflate.

Differences

Similarities

Which of the followings cannot be heat source of a grill?

Grilling is a type of …………….

“Charbroiling is a type of gridironing.”

What kind of heating element is used in a flattop grill?a. Straight

A salamander cooks the food from overhead.

In the United States, when the heat source for grilling comes from above, grilling is called broiling.”

“………………… is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods.”

Who defined the reaction first?

What other food can undergo this reaction?

Do you know any artificial flavor?

Type your ingredients below:

Q1 – What were you grilling when the charbroiler was broken?

Q2 – What other equipment can you use to keep grilling them?

Q3 – What vegetables have you ordered?

Q4 – What were you planning to prepare with those vegetables?

Q5 – How were you planning to cut those vegetables?

Q6 – What actions would you take?

Q7 – Prepare Your Conversation and write it below. Follow the tips below.

A  – Surprise! Somehow the charbroiler is not working!

B – No! What happened?

A – Explain the situation and give some details.

B – Remind him/her delivery is also late.

A – Ask his/her opinion to solve the issue.

B – Suggest alternatives.

A – Remind him/her to vegetable mise en place.

B – Mention thow long it takes to cut them.

Q1 – Which of the following is not used when deep-frying?

Q2 – “The deep-frying technique is applied at temperatures between 350 F and 375 F”

Q3 – Which of the following is not used as coating material?

Q4 – “Deep-frying is a ………………… cooking technique.” Complete the sentence with the correct term.

Q5 – “When deep-frying all sides of a food are cooked simultaneously as oil has a high rate of heat conduction.”

Q1 – How much of the food should be covered by oil in shallow frying?

Q2 – What equipment is usually used when shallow frying?

Q3 – Should the food be covered when making shallow frying?

Q1 – What are the functionalities of coating?

Q2 –  What are the types of food to be coated?

Q3 – What are the coating materials?

Q4 – What foods are used to make breading?

Q5 – What are the binding ingredients?

Label each picture as “can be deep-fried” or ” cannot be deep-fried”. [Recommended to copy and paste the phrases to the blanks rather than typing them.]

Q5 – Fish, lamb meat, and muttons can be smoked.

Q4 – Warm smoking is a type of food smoking process.

Q3 – Some beers are produced from smoked barley malt.

Q2 – Oak is used to smoke foods.

Q1 – “Smoking is for flavoring foods.”