Safe Plate
When, in the process of cooking/baking, should you wash your hands?
Before, during, and after
A potato is kept in a pot of boiling water to cook. This is...
Boiling
A potato is cut into small, unifrom cubes. The cutting technique used was...
Dicing
A grinder for salt is an absolute necessity. True or false?
False
What type of poisioning can you get if your station isn't clean?
Food Poisioning
When raw chicken is put into a pot of boiling fat, it is called...
Frying
An onion is cut inyo very small, irregular pieces. This is called...
Mincing
A _____ finger-pinch should be used for salt. (Fill in the blanks)
Three
A dirty station with little to no cleanliness can lead to c__s_ _on_a_i__ti_n (What are the words?)
Cross Contamination
A piece of elk tenderloin is cooked over a fire on a grate. This is...
Grilling
A parsnip is cut into long, thin, unifrom strips. The cutting technique used on the parsnip is called...
The Julienne/Matchstick cut
How many fingers should you pinch-measure your spices/herbs?
Two
Cross-contamination can happen when ___ and ______ ____ is stored together. (Fill in the blanks)
Raw/Cooked, food
Broccoli and peppers are put into a heated oven to cook. This is called...
Roasting
If a cucumber is cut into thin, round slices, then the (BLANK) cutting technique was used.
Rondelle
The higher the ________ when seasoning, the greater the distribution.
Altitude/Height
What type of infection can you get when raw meat is cross-contaminated with another food?
Parasitic infection
Vegetables are quickly cooked with a bit of butter/oil in a pan over high heat. This is...
Sautéing
A carrot is cut into peices with angled sides. This cutting technique is called...
Oblique/Roll Cut
Why should you use your dried spices early in the cooking process?
So they have time to rehydrate/deepen the flavor of the food