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

Small surface breaking bubbles?

What is "simmer"

200
Brown sugar must be________________ when measured.
What is "packed"
200

Where should a pot handle be while cooking?

What is to the side. Not sticking out of the stovetop.

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 most commonly used knife?

What is chefs knife.

300

Finishing touches for a dish.

What is garnish.

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 goes 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

What can you do before measuring to help get sticky items like peanut butter or honey out easily?

What is grease the measuring cup.

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 baton
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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