Cross Contamination
I come in different colors and provide a separate surface to keep foods safe.
What are cutting boards
I'm a flaky character and don't like to be overmixed.
What is "Biscuit dough"?
We incorporate air into dry ingredients.
What is a "sifter" or "fine mesh strainer" or whisk?
I don't grow very well in cold water?
What is "Yeast"
What is the term that describes heating oil on a high heat to cook vegetables until transluscent.
What is "saute"
Wash me after cracking eggs or handling meat.
What are hands
Butter is mixed with sugars until smooth and ready for eggs and vanilla. What is this called?
I take out "clumps" from white/bechamel sauce.
What is a whisk
Safe Internal Temperature of Ground Beef
What is 160 degrees
I am the result of being almost fully cooked, but a bit firm in the center.
What is "Al Dente" pasta
The substance in flour that can be considered an allergen for some people
What is gluten?
I am a Pastry Blender. What term describes what I do?
What is "cutting in"?
I like to stay put and my companion only likes to move when held. We perform very similar functions. What are we?
A Stand Mixer and a Hand-held electric mixer.
Cook me to a safe internal temperature to be safe. I don't like to take risks? Does this mean I'm "chicken"?
What is a temperature of 165 degrees
I help thicken sauces, gravies and puddings
What is a "roux"
A chef is exhibiting these symptoms and as a result shouldn't prepare food.
What is "vomitting and diarrhea"?
I an be "dead" or "alive". What is my proof?
What is Foam?
Please don't burn out my motor. What am I?
What is a Blender
I am prepared food. How many hours can I be left out before bacteria begins to grow?
What is 2 Hours
What does "Mise en Place" mean?
What is "Everything in Its Place"
I should not be stored or used around food
What is Cleaning supplies/chemical agents
Placing me in boiling water with baking soda gives me my unique texture and flavor.
What is pretzel dough or pretzel bites
I am in a hurry because I am a cooking vessel that is designed to cook quickly with high heat.
What is a "Wok"
Put me in cold water before adding to hot liquid or else I will clump up. What am I called
What is a Cornstarch Slurry
Even though I'm "one piece", I'm only a half cup.
What is a stick of butter