Cooking Methods
Method used a wok
What is stir frying?
41 to 135 degrees
What is the temperature danger zone?
Knife used for general work in the professional kitchen.
What is a chef knife?
Food cut into ¼-inch square pieces (most popular knife cut)
What is the perfect dice?
Bread, noodles, pasta, crackers, cereals, and rice.
What is a carbohydrate?
Involves direct heat. Cooks tender meats quickly
What is grilling?
Teaches the importance of food safety
What is serv safe?
Reduces the risk of cross contamination
What are gloves?
2-3 inches long and 1/16 to 1/8th inch wide matchstick-style pieces
What is julienne knife cut?
Supplies amino acids for the growth and maintenance of our cells and tissues
What is a protein?
Food cooked in water that is 185 to 200 degrees.
What is simmering?
Hazard analysis and critical control points
What is HAACP?
used to separate liquids from fine solids in cooking
What is a strainer?
measures 1/8 inch × 1/8 inch × 1/8 inch, the smallest of the dice cuts.
What is brunoise?
Butter, oil, nuts, meat, fish
What are fats?
Cooking technique that requires longer cooking time than baking.
What is roasting?
Single-celled, living microorganisms that can spoil food and cause foodborne illness
What is bacteria?
used to heat cooking oils so foods can be completely covered in hot oil & cooked
What is a deep fryer?
Cyndrical vegetables cut to discs of desired thickness 1⁄8–1⁄2 inch (3–10 mm)
What is a rondelle knife cut?
group of substances that are needed for normal cell function, growth, and development
What are vitamins?
Long slow process where food is first seared then cooked in a small amount of stock
What is braising?
Illness carried or transmitted to people by food
What is food borne illness?
Special tool used for slicing ingredients to a uniform thickness
What is a mandoline?
Done when cutting vegetables on a diagonal- knife held at 45 degrees
What is a bias knife cut?
Categories into which different foods may be placed according to the type of nourishment they supply
What are food groups?