Preparation
An action that is performed with a knife. It is quick and makes small pieces.
What is 'chop or dice'
An item used to scoop out liquid, such as soup.
What is a 'ladle'?
Which is safer, a sharp knife or dull knife?
What is a sharp knife
Meat is cooked on a rack over a fire or coals with this cooking method.
What is 'grill' OR 'Barbecue'(BBQ)?
The action of taking the skin or peeling off.
What is 'peel'?
A utensil used to remove the peeling of a fruit or vegetable.
What is a 'paring knife' OR 'peeler'?
Where are eggs commonly stored in a culinary lab, or restraunt.
The bottom of the fridge.
A cooking method where food is cooked in hot water.
What is 'boil'?
Flambéing
When dealing with chicken it is best to wash it before cooking it.
FALSE/NO
A basket-like object that is used to cook vegetables in water vapor.
What is a 'steamer'?
What is a '140-40'?
A cooking method that uses water vapor to cook food such as vegetables or tamales.
What is 'steam'?
the number of ounces in a gallon.
What is 128 oz
This is the process in which a mixer using a whisk adds large amounts of air to a frosting, cream or certain batters.
What is whipping, beating, whisking.
An object that holds food items while they are washed or rinsed.
What is a strainer / colander.
What are three clothing/acessory items that are NOT accepted in the culinary lab?
A cooking method in which food is cooked with oil in a frying pan.
What is 'saute'?
The indicator that you see when oysters are done cooking (or have gone bad)
Open shell, or a shell that doesn't close.
An action typically done with thyme, or other herbs, and butter when cooking a steak.
What is basting?
What is the large cone shaped strainer with larger holes than a chinois.
What is a china cap.
What is a common word said in a restaurant when walking around a corner to warn others of where you are.
An oven is the heat source for this cooking method.
What is 'roast' OR 'bake'?
The name of the flower saffron comes from.
What is Crocus/ Crocus Sativus.