Vocab
W.I.L.D
WRAP, INITIAL, LABEL, DATE
A Wooden rolling pin with a metal rod running through the center, attached to two handles at either side
American Rolling pin
A proper bucket is required any time we are in the kitchen at every station. 2 quarts of water, 1/4 t of bleach, 50-100 ppm
Sanitation Bucket
Which Refrigerator do you store your Mise in
Refrigerator 1
Temperature Danger Zone
41f-135f
Shorthand for a clear storage container
Cambro
A long, tapered wooden rolling pin
French Rolling Pin
Primary ingredient for a sanitation bucket
Bleach
What is above the eggs at the top of Refrigerator 2
Butter
To bring a product up to 165 F within 2 hours for a minimum of 15 seconds to kill off any potential bacterial growth
Reheating
A Combination of 50% onion, 25% celery, 25% carat
Mire poux
A wooden long, narrow cylinder.
Dowel Rolling Pin
Steps to dishwashing
Scrape, Wash, Rinse, ((Sanitize)), Air dry (omit sanitize in our class)
If your Cooking product needs to be left overnight, where does it go
Refriegerator
One of 3 ways to cool food
Ice Bath
A combination of water, vegetables, and bones to create a flavorful liquid used as a base
Stock
A cooking vessel that has one handle.
Pan
What tool is used to dry the dishes
Paper towel
2 things in the kitchen that should not be left open
Refrigerator and Ice Machine
Meat Temperatures
Poultry 165, Ground beef 158, Roasts 145, pork, seafood 145
An ingredient, primarily Yeast or Bacteria
Biological Leavener
Used to make smooth products
Immersion Blender
What should you do to wash a station
A sanitation bucket and scrub thoroughly
Where is the towel bucket located
Next to bleach
Holding a food product at or above 135F to prevent the growth of bacteria
Hot Holding