Fill in the blanks with the correct word.

Q1 – Blanching is used to:

Q3 –  Al dente means:

Match the terms with the definitions.

Fill in the blanks with the correct words.

Fill in the blanks with the correct words.

Fill in the blanks.

Match the words with the definitions.

Q1 – What is the characteristic of Béchamel sauce?

Q2 – Which of the following is NOT a mother sauce in the list attributed to chef Auguste Escoffier?

Q3 – Which of the following is NOT an ingredient in Tomato sauce?

Q4 – What is the characteristic of Espagnole sauce?

Listen again and fill in the blanks.

Q1 – The original French editions of Le guide culinaire included Hollandaise as a grande sauce. (True / False)

Q2 – Which of the following sauces is made by reducing clear stock and thickened with a white roux?

Q3 – Tomato sauce is a warm emulsion. (True / False)

Q4 – Which of the following is a characteristic of Espagnole sauce?

Q5 – The mother sauces are the foundation for many other sauces. (True / False)

Q5 – Hollandaise sauce is a cold emulsion of egg yolk, melted butter, and lemon juice or vinegar. (True / False)

Match the words with the definitions.

What is the purpose of using an egg wash on pastries?

What are some other examples of foods that can be cooked with beer batter?

How does the yeast in beer affect the texture of the batter as it cooks?

Can you give an example of how to use an egg wash in the breading process?

How much liquid, such as milk or water, is typically used to make an egg wash?

Q1 – Moisture is added to the meat during the dry aging process. (T / F)

Q2 – The fat portion of the beef retains more water than the lean portion during the dry aging process. (T / F)

Fill in the blanks with the correct words.

Q4 –  A thermal circulator is needed to cook vegetables sous vide. (T / F)

Q1 – To cook vegetables sous vide, they should be fried in a pan on the stove. (T / F)

Q2 – Vegetables should be placed in a vacuum pouch with seasoning and oil. (T / F)

Q3 –  The cooking temperature for sous vide vegetables is 200 °F / 93 °C. (T / F)

Q1 – Sous vide cooking is done at a high temperature.

Q2 – The sous vide method is similar to poaching.

Q3 – Vacuum packaging is used to lock in the flavors of the vegetables.

Q4 – The sous vide method can only be used for certain types of vegetables.

Q5 – You can use a hot water bath instead of a thermal circulator to cook food sous vide.

Match the definitions with the correct pictures.

Q1 – To prepare vegetables for steaming, they should be fried in a pan on the stove.

Q1 –

Q1 –

Q1 –

Q1 –

Fill in the blanks with the correct words.

Match the words with the correct definitions.

Q1 – What should be added to the braising pan along with the vegetables?

Q2 – Why is it important not to drown the vegetables in water?

Q3 – What should be done with the parchment paper?

Q4 – Why should the liquid be reduced to a glaze as the vegetables become tender?

Q1 – Glazing involves coating food with a thin layer of liquid to add flavor or shine.

Q2 – A braising pan is a small, shallow pot.

Q3 – Uniform shape refers to a consistent and standard shape or size.

Q4 – Al dente means “cooked to be soft and mushy.”

Fill in the blanks with the correct words.

Q1 – The vegetables should be cut into different shapes for glazing.

Q2 – Parchment paper should be used to cover the pan during cooking.

Q3 – Parchment paper should be used to cover the pan during cooking.

Fill in the blanks with the correct words.

Type the verbs you’ve found. (Type each verb with the suffix “ing”.)

Match the verbs with the correct definitions.

See below an another example paragraph.

Properly preparing ingredients is crucial when braising or stewing vegetables as it can significantly affect the texture, flavor, and overall outcome of the dish. For example, cutting the vegetables into evenly sized pieces ensures that they cook at the same rate, preventing some pieces from turning mushy while others remain undercooked. Similarly, properly searing or browning the vegetables before adding liquid can develop a deep, rich flavor and color. Additionally, adding ingredients in the correct order, such as adding sturdier vegetables first, can ensure that all ingredients are cooked to perfection. In summary, taking the time to properly prepare ingredients can greatly enhance the taste and presentation of braised or stewed vegetable dishes.

See below an another example paragraph.

Braising and stewing are two similar methods of cooking vegetables that involve cooking them slowly in a flavorful liquid until they are tender and infused with flavor. To braise or stew vegetables, start by searing or sautéing them in oil or butter to develop color and flavor. Next, add a flavorful liquid such as broth, wine, or tomato sauce, enough to partially cover the vegetables. Cover the pot and simmer on low heat until the vegetables are tender, stirring occasionally. Depending on the recipe, you may add herbs, spices, or other seasonings to enhance the flavor. Braising and stewing are versatile techniques that can be used with a wide range of vegetables, such as root vegetables, leafy greens, and legumes, and can be customized to suit different tastes and dietary restrictions.

Q1 – Mise en place is a cooking technique.

Q2 – Sautéing is a method of cooking that involves boiling food in water.

Q3 – Blanching is a way to soften vegetables by soaking them in boiling water.

Q4 – Par cooking means cooking food partially or briefly.

Q5 – Overloading a pan means adding too much food to it.

Write a paragraph.

Q1 – The breading process is optional when pan-frying vegetables.

Q2 – It is recommended to use a sauté pan when pan-frying vegetables.

Q3 – The cooking temperature should be around 325°F – 350°F.

Q4 – It is important to turn the items as needed to evenly cook all sides.

Match the following words with their definitions:

Q2 – Fill in the blank with the correct word from the conversation:

Q3 – The chef periodically added more liquid and reduced it to a _______ as the vegetables became tender.