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15
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What is it called when particles are stuck to the bottom of a saute pan after cooking food
Reduce
Render
Fond
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banana
Go to last place!
Oops!
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shark
Other team loses 10 points!
Okay!
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rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
What is the temperature of the oil used to fry yeast doughnuts?
355 degrees to 365 degrees
365 degrees to 385 degrees
375 degrees to 395 degrees
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15
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This type of salad green has no nutritional value.
Green Leaf
Romaine
Iceberg
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15
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What type of oven transfers heat by the movement of molecules through air, water, or steam
Conventional
Convection
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15
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The highest level of the culinary arts in which the most challenging dishes are prepared
Nouvelle
Grande
Fusion
Haute Cuisine
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To rid a clear soup, like a consomme, if particles that are too fine to be strained out is to.
Deglaze
Clarify
Extract
Clear
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15
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What is the name of a mixture of cornstarch and liquid (usually water or stock)
Roux
Thicken
Slurry
Clarify
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15
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Plate that goes under another plate
Charger
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15
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Pouring a liquid over food as it cooks using a baster or a spoon is called?
Spooning
Sauteing
Basting
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seesaw
Swap points!
Oops!
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rocket
Go to first place!
Okay!
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gift
Win 20 points!
Okay!
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banana
Go to last place!
Oops!
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lifesaver
Give 15 points!
Oops!
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rocket
Go to first place!
Okay!
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fairy
Take points!
5
10
15
20
25
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banana
Go to last place!
Oops!
15
×
Foods native or traditional to a particular geographic region or ethnic population
Fusion
Ethnic
Indigenous foods
Regional
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heart
Other team wins 10 points!
Oops!
×
seesaw
Swap points!
Okay!
×
rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
Seasoned liquid. Adds flavor and tenderizes
Marinade
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15
×
When working with puff pastry what is the term used to allow the dough to relax
Rapid
Rise
Rest
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