Safety & Sanitation
Illness that results from consuming contaminated food
Foodborne Illness
Type of cut that is also called "matchstick"
What is julienne
Used to measure small amounts of liquid, like almond flavoring
What is a measuring spoon
Holds together ingredients in foods like hashbrowns or meatloaf
What is a binding agent
CAYGO
What is Clean As You Go
The Danger Zone
What is 40 - 140 degrees F
cube-shaped cuts
What is dice
measuring technique for flour
What is spoon flour into dry measuring cup, then level
Beaten egg mixtures cooked without stirring and served folded in half
What are omelets
FIFO
What is First In, First Out, a way of rotating groceries on the shelf/in the fridge, so the newer items go in the back
Bacteria commonly found in eggs, poultry & sauces; causes chills and fever
What is salmonella
To cook onions until soft and translucent
What is sweat
Measuring technique for milk
What is set liquid measuring cup on a flat surface, gradually pour in milk, view at eye level
A fluffy white mixture of beaten egg whites and sugar
What is a meringue
Two-Hour Rule
What is not leaving perishable food out at room temperature for more than 2 hours, unless keeping them chilled or heated
Use separate knives to cut meat & veggies to avoid this
What is cross-contamination
Ingredients and proportion in a roux
What is equal parts (1:1) fat & flour
Used to drain pasta
What is a colander
Nutrient found in egg white
What is protein
Tool used for cutting cold butter into flour to make crust
What is a pastry blender
Two safe ways to thaw frozen foods
What is the refrigerator or MWO
Gathering ingredients equipment, washing your hands, putting on a clean apron before starting to cook
What is mise en place
What is a whisk
Why eggs are considered a complete protein
They contain all 9 of the essential proteins
A bread that doesn't contain yeast
What is a quickbread