Scrub-a-Dub-Dub
What is physical contamination?
Gripping the blade right at the bolster, which gives more control over the blade than holding it at the end of the handle.
What is a pinch grip?
A gentle method of cooking in which foods are submerged in hot liquid between 140°F and 180°F.
What is poaching?
A Japanese crescent-shaped dumpling filled with a minced stuffing and then steamed, boiled or fried.
What is gyoza?
The greatest chef of all time, a super cool guy who everyone likes.
Who is Chef Reed?
The rate at which bacteria grows most rapidly, between 40 °F and 140 °F.
What is the Temperature Danger Zone?
Knife with a dentated blade used for a sawing effect.
What is a bread or serrated knife?
A radiant heat that cooks food quickly, usually through an open grate with a heat source located beneath the food.
What is grilling?
A flat, thick pasta traditionally made with egg and flour.
What is Fettuccine?
The term for a vegetable mixture that is 50% onion, 25% carrot, and 25% celery.
What is mirepoix?
The accidental transfer of contaminants from one surface or substance to another, usually as a result of improper food handling procedures.
What is cross-contamination?
A fine matchstick cut with the dimensions of 1/8 inch × 1/8 inch × 2 ½ inch.
What is Julienne?
An indirect, dry-heat method that cooks from all sides for even browning.
What is roasting?
Eggs that have been baked in a flat-bottomed dish with heavy cream.
What are shirred eggs?
A term for one of the five basic tastes, used to describe savory food.
What is Umami?
The easiest way to prevent foodborne illness.
What is proper handwashing?
Knife cut primarily used for garlic, herbs, and other aromatics. Finely chopped into very small pieces.
What is mince?
Deep-frying is considered this type of cooking method.
What is dry-heat cooking?
The type of leavening agent utilized by quick breads.
What is chemical leavening?
A stock made from wine and vegetables, typically used as a poaching liquid for fish.
What is Court Bouillon?
Foods that require limits to their time or temperature to prevent pathogenic microorganism growth.
What are TCS Foods?
Herbs or leafy greens that are stacked, rolled, and sliced into thin ribbons.
What is Chiffonade?
Using a small amount of liquid to steam the food, followed by dry cooking or braising to obtain a fried texture and brown color.
What is poeleing?
An emulsion comprised of egg yolk, melted butter, and lemon juice.
What is Hollandaise Sauce?
The French chef who created the kitchen brigade, referred to as “the king of chefs and the chef of kings."
Who is Auguste Escoffier?