Ready to Cook I
Ready to Cook II
Knives and Cuts
Cooking Methods
Measurements
100
herbs or green leafy vegetables are cut into long strips
What is chiffonade
100
used to trim off a thin layer/peel fruits and vegetables
What is to paring knife?
100
blade that is toothed like a saw
What is bread/serrated knife?
100
to cook in a small amount of fat
What is saute?
100
Abbreviation for pint
What is pt?
200
to rub on a tool that separates the food in various sizes
What is to grate
200
to gently combine two mixtures
What is fold?
200
1/8 dice cut
What is brunoise?
200
dry-heat, moist-heat, and combination cooking
What are the 3 categories of cooking methods?
200
128 ounces
What is a gallon?
300
one-third a tablespoon
What is a teaspoon
300
enhances flavor and slows the growth of bacteria
What is salt?
300
long thin blade used for slicing meats
What is a slicer?
300
to partially cook in a liquid or fat
What is blanch?
300
one stick of butter equals
What is 1/2 a cup?
400
causes products to rise
What is a leavener
400
adds flavor and aids in browning
What is sugar
400
An elongated slice
What is a diagonla cut?
400
Roast, bake, deep fry
What are examples of dry-heat cooking methods?
400
The equivalent of 16 ounces
What is 1 pound/2 cups/1 pint/32 T?
500
to work or press dough with the palms of your hand
What is knead
500
to mix ingredients by using the light and drop method
What is to toss?
500
to cut into matchstick-shaped pieces
What is julienne?
500
a high heat source used to cook foods from above
What is broil?
500
The equivalent of 1/4 a gallon in quarts?
What is 1?
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