Equipment
The name of a tool that is used to measure 2/3 cups of shredded cheese.
What is a dry measuring cup?
It is the time it takes for the food to get bad in room temperature.
What is 2 hours?
Type of heat where liquid is added before heating.
What is moist heat?
Type of knife used for cutting tomatoes and bread.
What is serrated?
Flavored, thickened liquid formed by seasoning, flavoring and a thickening agent.
What is a sauce?
The name of a tool that takes off a thin layer of an orange, lemon, or lime skin.
What is a zester?
A cooking hazard that can be caused by glasses.
What are Cuts in cooking?
Type of heat where no water is used.
What is dry heat?
Knife that is long and flimsy and used when handling fish.
What is fillet knife?
The sauces that provides the foundations for the hundreds of sauce deprivation known today.
What are "Mother Sauces"?
The name of an oven that uses tiny energy waves to cook food.
What is a microwave oven?
It is the food temperature danger zone.
What is 40~600?
Type of heat that includes stewing and braising.
What is combination heat?
Part of the knife that holds the handle to the tang.
What is a rivet
The base ingredients for Hollindase sauce.
What is egg yolk and butter?
The name of a tool that produces decorative butter shapes.
What is a butter curler?
They use foods as hosts to live and cause food borne illness.
What are parasites?
Food is cooked slowly and gently just below boiling point.
What is sauté ?
Cutting food into a match-stick piece.
What is a Julienne cut?
Name for a cook who makes sauces.
What is a Saucier?
The name of an oven that uses bottom-up heat.
What is a conventional oven?
It gives local health departments the power to inspect places where health hazards might exist.
What is the purpose of HPPA?
Food cooked quickly in a hot pan with little fat.
What is simmer?
Cutting leafed vegetables into shreds.
What is a Chiffonade cut?
A mixture of two or more liquids that are normally unblendable.
What is Emulsion?