Salt Fat Acid Heat

Level 1 & 2 CPE

Suggested Performance Indicators: 1.1.4, 2.2.4, 3.2.2, 4.1.1, 4.2.6, 4.2.7, 6.1.2, 6.2.5, 7.1.3, 7.2.1, 8.1.2, 8.2.2, 8.3.7, 8.4.1, 8.4.2, 8.4.3, 13.2.4

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests

Upon successful completion, the users will be able to:

1. Discuss four functions of salt in cooking.

2. Compare and contrast the qualities of the following salts: table salt, Maldon, sea salt, and Diamond Crystal kosher salt.

3. Explain the general rules for salting foods during preparation.

4. Identify the cuisine that uses an abundance of black pepper.

5. Describe four functions of fat in foods or cooking.

6. Explain why the temperature is so important for frying or pan-frying.

7. Discuss two functions of an emulsifier and name two used in foods.

8. Describe three functions of fat in baking.

9. Describe two functions of acid in cooking and name four common acids used in cooking.

10. Define umami and list three foods that are high in it.

11. Identify the temperatures at which the following occurs: surface browning, red meat coagulates, milk coagulates, perception of taste begins to decrease, cakes are baked, and animal fat burns.

12. Describe the ideal function for each source of heat: oven, microwave, stovetop, and broiler.

13. Compare and contrast the following forms of cooking: pan-frying, sauteing, searing, deep-frying, blanching, caramelizing, steaming, poaching, smoking, braising, roasting, and confit.

14. Explain why resting meat after cooking it is so important.

15. Describe the term “anchoring” as it relates to timing when cooking.