Measuring
Safety
Sanitation
Knife Skills/Lab procedures
Cooking Terms
100
The equivalent of 1 tablespoon
What is 3 teaspoons
100
Wipe up spills _________________________
What is "immediately"
100
20 seconds or as long as it takes to sing ABC's
What is "How long you should wash your hands"
100
to cut food into 1/2" squares
What is cube
100
To cook in a small amount of fat in an open pan
What is "saute"
200
Brown sugar must be________________ when measured.
What is "packed"
200
How to unplug a cord
What is by the plug not yanking on the cord
200
Use separate cutting boards for raw meat and vegetables to avoid _________________
What is cross contamination
200
To cut food into tiny pieces
What is "Mince"
200
To work a solid fat into dry ingredients using two knives or a pastry blender
What is "cut in"
300
The number of tablespoons in a stick of butter:
What is 8
300
Where should dirty knives be
What is on the side by the sink, not thrown in the sudsy water
300
FIFO stands for and means_______________
What is First in First out-use the old before the new
300
The proper way to empty the dish water
What is "twisting the drain stop so that water flows out but the food doesn't go down the drain"
300
Squeeze pastry edge with fingers to make a finshed, ornamental edge, as for a pie.
What is flute
400
The tools used to measure 3/4 cup brown sugar
What is 1/2 cup and 1/4 cup or 1/4 3 times
400
To avoid burns when getting something out of the oven open the door ____________________-
What is all the way
400

Often mild cases of food poisoning go un-diagnosed as ________________

What is 24 hour flu

400
To cut into thin matchsticks about 1/8" x 1/8"
What is julienne
400
Rub a hard-textured food, such as chocolate, citrus peel or Parmesan cheese, against the small, rough, sharp-edged holes of a grater to reduce it to tiny particle
What is grate
500

Milk would be measured using a _________________

measuring cup.

What is liquid?

500
One of the most dangerous type of knives
What is a dull knife
500

The danger zone temperatures

What is 40-140

500

Food cut into 1/4" x 1/4" x 2 sticks

What is batonnet

500
To cook in a simmering liquid just below boiling point, sometimes done with eggs, fish or pears
What is poach
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