Mise en place/ Cooking Terms
This French culinary term means "everything in its place."
What is "Mise en Place"?
The #1 kitchen safety rule before handling any food.
What is washing your hands?
You should always cut away from your body for this reason.
What is to prevent injuries?
Cooking food uncovered in an oven using dry heat, typically for meats or vegetables.
What is roasting?
This type of equipment is used to measure dry or solid ingredients accurately.
What is dry measuring cups?
Having a well organized workspace reduces these
What are accidents?
You should never leave a pan unattended on a hot stove because this could happen.
What is burning your food?
Used to prevent cutting boards from moving/slipping while cutting
What is a wet towel/ wet paper towel?
Cooking food in liquid at a temperature just below boiling (small bubbles), 180°F.
What is simmering?
Dry ingredients should be leveled off __________ from the bowl being used.
What is away?
Equal parts of fat and flour used as a thickening agent
What is a roux?
Cutting boards must be cleaned and sanitized to do this.
What is remove bacteria and prevent foodborne illness?
This type of knife is safer because it requires less force.
What is a sharp knife?
Cooking food quickly in a small amount of fat over medium-high heat.
What is sautéing?
Brown sugar should be measured this way.
What is firmly packed?
A knife cut that is thin, even, and uniform strips
What is julienne slice?
A visual cue for testing if food specifically meat is cooked through.
What is cooking until the juices run clear/ no pink inside?
The term for keeping fingers tucked while cutting.
What is Bear Claw?
Cooking food gently in water or broth just below boiling 160-180°F.
What is poaching?
When measuring liquids, your measuring cup should be on what type of surface and read from where?
What is a flat surface and at eye level?
The transfer of harmful bacteria or pathogens from one food or surface to another
What is cross-contamination?
Using wet pot holders on hot pans can cause this injury.
What are steam burns?
The correct way to pass/hand a knife to someone.
What is hand it handle first, blade side down?
Browning/searing food in fat, then slowly cooking it in a small amount of liquid.
What is braising?
The measuring method used for butter using the markings on the wrapper and is read in what unit of measurement?
What is the stick method and tablespoons?