Kitchen Basics
The most common and widely used knife in the kitchen.
The length of time you should wash your hands for.
What is 20 seconds?
The cooking method that requires very hot water and rolling bubbles.
What is boiling?
The number of teaspoons in a Tablespoon.
What is 3?
The nutrient that serves as a backup source of energy and cushions internal organs.
What is fat?
When you are unsure of what piece of silverware to use at a fine dining table setting, this is the answer/hint.
What is "start from the outside in"?
What is: Ground beef OR fresh produce (contaminated water)?
The cooking method that cooks food over, but not in, boiling water.
What is "steaming"?
The measuring equipment that should be used to measure 2 Tablespoons of olive oil.
What is measuring spoon(s)?
The type of kitchen pot that is very large, and is typically used for soups and stews.
What is a "stock pot"?
The name of kitchen equipment you use to cut cold fat like butter into flour.
What is a pastry cutter? or pastry blender?
Define cross contamination.
What is when raw meats (uncooked foods) come into contact with ready-to-eat foods?
KEY WORDS: 1. raw meat (uncooked foods) AND ready-to-eat foods (foods that do not need cooking)
The term that means "to the tooth" and is used to describe perfectly cooked pasta.
What is "al dente"?
The number of tablespoons in 1/4 cup.
What is 4?
The nutrient that is the body's main source of energy.
What are carbohydrates?
Ingredients listed on a standard recipe are not in random order. This is what dictates their order.
What is "the order in which they'll be needed in a recipe"?
Temperature danger zone
What is 41-135 degrees?
The cooking method where food is cooked briefly in very hot water, and then frozen.
What is blanching?
1 stick of butter = _______ cup(s)
What is 1/2?
A recipe calls for 2 tablespoons sugar, but you are going to double it. This is the measuring cup you should use.
What is 1/4 cup?
The difference between a strainer and a colander.
(At least 1 difference)
What is: STRAINER has one handle, and hooks over a pot. Usually used to save what runs through it. COLANDER has two handles and stands on its own. Usually used to save what sits inside it.
Safe internal temperature for ground beef.
What is "155"? (accepted: 160)
Cooking a food with a direct heat source from above.
What is broil?
What is 5 and 1/3?
The number of ounces in a gallon.
What is 128?