Knife Cuts
Cutting an ingredient into smaller pieces
What is chopping?
Scrubbing water and soap for at least 20 seconds
What is washing your hands?
This category of meat must be cooking to a specific temperature to be safe for consumption
What is poultry?
Cooking food items in the oven
What is baking?
This type of chef works under the head chef
What is a sous chef?
Cuts of equal sized cubes
What is diced?
Raw meat on the same surface as ready to eat foods
What is cross contamination?
Chicken or other poultry products must be cooked to this temperature
What is 165 degrees Fahrenheit?
The combination of butter and flour used to thicken soups
What is a roux?
The process out dropping food into boiling water and then quickly removing and placing into cold water
What is blanching?
Very finely chopped ingredients cut with the intention of spreading flavors
ex. garlic or herbs
What is minced?
These should be worn when working with ready to eat foods
What are gloves?
Water boils at this temperature
What is 212 degrees Fahrenheit or 100 degrees Celsius?
Adding liquid to a hot pan to remove bit stuck to the pan
What is deglazing?
When alcohol is added to a hot pan to create flames
What is flambe?
1/8th inch thick matchlike sticks
What is julienne?
These things must be marked on food products when storing opened packages
What are labels and dates?
The temperature range of 40-140 degrees Fahrenheit
What is the danger zone?
Preparing and measuring necessary ingredients before beginning cooking
What is mise en place?
The name of raw meat in a dish
What is tartare?
The cutting technique commonly used for herbs and greens creating a spiral or ribbons
What is chiffonade?
This method is used to rotate products
What is first in first out (FIFO)?
This can cause molecular changes within food
What is heat?
The combination of onions, carrots, and celery
What is the holy trinity?
A bundle of fresh herbs and spices tied together with string and added to soups or other dishes
What is bouquet garni?