On the stove/oven
To cook with dry in a closed environment.
What is baking?
1/8 inch thick. Match Stick shape
What is a Julienne cut?
Gently blending ingredients until they are combined
What is stirring?
soak (meat, fish, or other food) in a marinade.
What is marinating?
This cup doubled makes 1 whole cup
What is 1/2 a cup?
quickly cooking an item in a small amount of hot fat over high heat
What is sauting?
the most common knife in the kitchen that ranges from 8-12 inches
What is a chefs knife?
combine or put together to form one substance or mass.
What is mixing?
Passing dry ingredients through a wire mesh to remove lumps
What is sifting?
3 of these makes 1 tablespoon
What is a teaspoon?
cooking food in liquid at its highest possible temperature.
What is boiling?
the second most used knife which size ranges from 2-4 inches
What is a paring knife?
to crush or smash something
What is mashing?
ascertain the size, amount, or degree of (something) by using an instrument or device marked in standard units
What is measuring?
1/3 + 1/3 + 1/3 = ?
What is 1 Cup?
"To the Bite"
What is al dente?
3/4 x 3/4 x 3/4 is the size of this cut
What is a large dice cut?
beat cream, eggs, or other food into a froth.
What is whipping?
Working a dough by hand or in a bench mixer with a dough hook
What is kneading?
4 ____ = 1 Gallon
What is quart?
to cook food in a liquid at a relatively low temperature
What is poaching?
1/8 x 1/8 x 1/8 is what cut
What is a brunoise cut?
putting a decorative line or pattern on a cake using icing or whipped cream
What is pipping?
They oversee the daily operations of restaurant and hotel kitchens
Who is an executive chef?
16 ______ = 1 cup
What is tablespoons?