The plot thickens
On the Chefs' terms
Safety first!
Fight Bac
Potpourrie
100
Combine equal parts of butter and flour to prepare this paste used to thicken sauces and soups.
What is a roux? (Pronounced roo)
100
A mixture of coarsely chopped onions, celery and garlic. Double your points-what is the term that means to chop very fine?
What is a mirepoix? (meer-PWAH) Double your points-what is the term that means to chop very fine? What is mince?
100
Common dry ingredient may be used as a leavening agent or to put out small grease fires.
What is baking soda?
100
Although found in a variety of foods, chicken and eggs commonly carry this microorganism, a cause of food-borne illness.
What is salmonella?
100
One segment of a garlic bulb.
What is a "clove" of garlic?
200
From the French word for "velvety", this sauce is made by combining a light colored stock such as chicken stock with a roux.
What is veloute? (pronounced veh-loo-TAY)
200
Cutting technique in which leaves are first tightly rolled, then thinly sliced to form long thin shreds.
What is chiffonade?
200
Never add this to a grease fire!
What is water? Double your points- Name two ways to estinguish a small grease fire in a pan.
200
Found in all animals' intestines, this microbe, especially the strain H0157, can cause serious illness and even death-Came to national attention after the death of a toddler who ate a contaminated undercooked Jack-In-The-Box Burger. To protect yourself, cook ground meat to a safe internal temperature-160'.
What is E. Coli?
200
Preferred salt for cooking-not baking.
What is Kosher salt? Daily Double--double your points - what type of food preparation yields the best results with the more finely ground table salt?
300
From the French word for "Dutch", this sauce is made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice.
What is Hollandaise? (prononced HOL-uhn-dayz)
300
Adding a small amount of liquid to a pan to remove leftover flavorful bits of caramelized food from pan to incorporate the flavor into a pan sauce.
What is deglazing?
300
Leftovers should be discarded after this amount of time
What is 3-4 days?
300
This unusual-but deadly- microbe grows in anaerobic (without oxygen) environments-such as canned goods.
What is Clostridium Botulinum (Botulism)?
300
A cutting technique in which food is cut into very thin strips - 1/8" square by 2" long.
What is Julienne? Daily Double -double your points. Name the cut that yields sticks, twice as large as julienne- comes from the French word for "little stick" or "little baton"
400
This sauce is made by combining milk with a roux. Other seasonings and flavorings may be added.
What is Bechamel? (pronounced BESH-a-MELL)
400
To soak in a flavorful liquid, usually containing an acid ingredient such as vinegar or lemon juice, to impart flavor and tenderness before cooking.
What is marinate?
400
Cutting boards can be a source of food contamination unless a few guidelines are followed. Name one.
What is: Use separate cutting boards for raw meat; clean cutting boards by: using a bleach & water solution, using a vinegar and water solution, washing with hot water and soap, or microwaving the board for 3 minutes.
400
To be sure burgers are safe to eat and any bacteria have been killed, cook burgers to this internal temperature-as measured with a meat thermometer.
What is 160'
400
To coat a food lightly in four, cornmeal, or bread crumbs
What is "to dredge?"
500
Source of starch used to thicken sauces and gravies
What is flour or cornstarch?
500
Another word for "topped with grated cheese"
What is gratin?
500
Mixing bleach with this household cleaner will produce a toxic vapor called chloramine. Don't mix!
What is ammonia?
500
This microbe is unusual in that it grows at refrigerator temperatures, most often in cold cuts and hot dogs. Can cause miscarriage in pregnant women.
What is listeria?
500
Safe refrigerator temperature range-keeps food safe by slowing the growth of bacteria.
What is 33'-40'F?
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