Food-borne pathogens grow well within this temperature range
41-135F
OR
40-140F
Broiling
A really thin pancake, typically filled with sweet or savory fillings.
Crepe
This is the liquid portion of coagulated milk
Whey
Antipasto
This is the temperature that previously cooked foods should be cooked to at minimum.
165F
In this cooking technique you generally coat food with flour or batter prior to cooking.
Frying
Egg is turned during frying and cooked so that yolk is firm and fully cooked.
Over-hard
The solid portion of coagulated milk
Curds
A small open-faced sandwich
Canape
This is the term for something that can cause food-borne illness OR cross contamination
Pathogens
Steaming
Frittata
These types of cheese (commonly referred to as blue cheese but not the real name) contain beneficial mold.
Veined
Sausages are an example of this category of Garde Manger - referring to cooked meat
Charcutier
These three things should be done if your hand is wounded while working with food.
Treat the wound
Bandage it
Wear gloves
Searing
This type of egg dish is a layered egg and bread casserole
Strata
Cheddaring
This is the Italian word for ham
Prosciutto
The term HACCP stands for this
Hazard Analysis Critical Control Point
In this cooking technique food is first seared and then cooked in a small amount of hot stock.
Braising
This ingredient can be added to help egg whites coagulate faster when making poached eggs
VInegar
This term refers to storing cheese in a controlled environment in order to affect the texture and flavor
Ripening
A savory gelatin made with meat and/or vegetables
Aspic