Equipment
This large, flat-topped cooking surface is found in most commercial kitchens and is used to cook eggs, pancakes, and burgers directly on its metal surface.
What is a griddle.
There are this many fluid ounces in a cup.
What is 8 fluid ounces?
The Temperature Danger Zone, where foodborne bacteria grow most rapidly, spans from this temperature to this temperature in Fahrenheit.
What is 41°F to 135°F?
Meaning "to shred" in French, this fine knife cut produces thin, ribbon-like strips of leafy vegetables or herbs like basil.
What is a chiffonade?
This classic white mother sauce is made by thickening milk with a pale white roux.
What is Béchamel?
his piece of equipment uses a fan to circulate hot air, cooking food more quickly and evenly than a conventional oven.
What is a convection oven?
If you are preparing a basic pie dough following the classic "3-2-1" ratio, this specific structural ingredient makes up the "2" portion of the weight.
What is fat?
To prevent cross-contamination in the refrigerator, raw poultry must always be stored on this shelf.
What is the bottom shelf?
This basic stick-shaped cut measures exactly 1/4 inch by 1/4 inch by 2 inches long.
What is a batonnet?
A standard roux is cooked by combining equal parts by weight of these two kitchen staples.
What are flour and fat?
Known for its versatility, this large, tall-walled countertop pot can be used to boil pasta, simmer stocks, and reduce large batches of liquids.
What is a stockpot?
If a recipe yields 10 portions and you need to serve 35 portions, you must multiply all ingredients by this Conversion Factor.
What is 3.5?
Ready-to-eat TCS food that is prepped in-house can be safely stored for a maximum of this many days before it must be discarded.
What is 7 days?
Cutting a batonnet stick crosswise into cubes yields this classic cube cut measuring 1/4 inch on all sides.
What is a small dice?
Unlike other mother sauces, Hollandaise relies on this technique to combine warm clarified butter and egg yolks without separating.
What is emulsification?
This heavy, deep-sided pan with a long handle is traditionally used for tossing foods, reducing sauces, and frying with a small amount of oil.
What is a sauté pan?
This is the exact number of tablespoons found in three-quarters (3/4) of a cup.
What is 12 tablespoons?
Ground beef and ground pork must be cooked to this minimum internal temperature for at least 15 seconds to ensure safety.
What is 155°F?
This precision stick cut is the finest of all, measuring 1/8 inch by 1/8 inch by 2 inches long.
What is a julienne?
Adding a mixture of gruyère and parmesan cheeses to a standard Béchamel sauce transforms it into this classic secondary sauce.
What is Mornay sauce?
This highly specialized commercial oven allows the chef to precisely control both heat and steam levels simultaneously, making it ideal for baking bread or poaching delicate proteins.
What is a combination oven?
A catering recipe for a large banquet requires exactly 3 gallons and 2 quarts of heavy cream. If your distributor only sells heavy cream in 1-pint cartons, you must order this minimum number of cartons to fulfill the recipe.
What is 28 cartons?
This acronym stands for the system used to identify, evaluate, and control food safety hazards from biological, chemical, and physical agents.
What is HACCP?
This classic French technique requires shaping a vegetable—often a potato or carrot—into a flat-ended, football-like shape with exactly seven curved sides.
What is a tourné cut?
This mother sauce is made by thickening a white stock (such as chicken, veal, or fish stock) with a blond roux.
What is Velouté?