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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Your broiler cook has just broiled a codfish fillet that turned out dry, rubbery, and shrunken. Explain what happened to it.
  2. Why might adding some tomato product to a beef stew help make the meat more tender?
  3. You are roasting a large quantity of ducklings and must use both your conventional ovens and your convection oven. You set all the ovens at the same temperature, but find the ducklings in the convection oven are done first. Why did this happen?
  4. You are roasting two beef tenderloins of the same size, one in an oven set at 450°F (230°C), and the other in an oven at 250°F (120°C). You remove both of them from the oven when the temperature at the center is 135°F (57°C). Describe the doneness of each tenderloin from outside to inside.
  5. Arrange the following cooking methods in three groups, depending on whether they are moist-heat methods, dry-heat methods without fat, or dry-heat methods with fat: braising, roasting, deep-frying, sautéing, poaching, steaming, broiling, pressure frying, grilling, simmering.
  6. A cook in your restaurant is roasting several pans of chickens. He thinks they are browning too fast, and he covers the pans with foil to keep the chickens from browning much more. What is wrong with this?
  7. What food safety problems are posed by the vacuum packaging and the low cooking temperatures of sous vide cooking?
  8. Describe the difference between primary flavor and supporting flavor. Select a favorite recipe and explain the function of each ingredient, indicating which are primary flavors and which are secondary flavors.
  9. What is meant by the phrase “adjust the seasoning”?
  10. What is wrong with adding whole caraway seed to a portion of goulash just before serving?

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