Safety
food that is Uncooked is
raw
You cook soup in this.
pot or saucepan
to cook in hot water
to boil
To cut into small pieces
To slice or chop
to lower the temperature of cooked food
to cool
The function of fat in a baked product
tenderness
flakiness
interferes with the formation of gluten
flavour
Wash them with soap and water
Measure specific amounts of flour with this
Dry measuring cup
to cook with enough oil to cover the food
to deep fry
to cook on a grill over a charcoal or seasoned wood fire
to barbecue
Where the dinner fork should go when setting a table
To the left of the plate
The purpose of "flour" in a recipe
Provides the structure of the baked product.
Provides gluten
The 2 measurements you can set on an oven.
temperature & time
used for leveling off tops of foods
metal spatula
to cook by heating in water vapor
to steam
to cut into small cubes
to dice
Where a water cup should go when setting a table
to the upper right of a plate
The definition of "to julienne"
to slice into thin strips
3 ways to cut oxygen off from a fire.
lid, baking soda, salt, extinguisher, etc.
For draining water off pasta
colander
to cook liquid on a low temperature
to simmer
to work dough with the hands, constantly folding
knead
The proper term for the main part of the meal (hint: before dessert)
entree
Which 2 ingredients might get "creamed" together?
fat and sugar
The reason a sharp knife is safer than a dull one.
Sharp knives don't slip off food
A tool specifically designed for mincing garlic
Garlic press
To crush into a soft pulp
To mash
to fill one food with another
to stuff
The job of a "bus-boy"in a restaurant
cleaning, clearing and setting tables for guests
The 3 types of spatulas explained
rubber - for scraping bowls
metal - for leveling of measures
flipper/lifter - for flipping food over in a pan
The potential harmful bacteria sometimes found in raw poultry
Salmonella or Campylobacter
What a zester is for
removing the outer skin of a citrus fruit
to beat rapidly to force air into a mixture
to whip
Meaning “under vacuum” in French, this term refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
sous-vide
In a restaurant, the tiny bite that may come before an appetizer
amuse bouche
the number of teaspoons in a tablespoon (in the Imperial system)
three