Professional
Heat energy transfers that to the food in order to alter the food's flavour, texture, temperature and aroma.
Cooking
A broad range of temperature which bacteria thrives and reproduce the best
The Danger Zone
The measure of the acidity or basicity of liquids
Ph level
An all-purpose knife used for chopping, slicing and mincing
French Knife
A cuts that is a shape of a cube
Dice
A French term that means "everything in its place."
Mise en Place
The smallest known form of life that invades living cells of a host, takes over a cells' genetic material to reproduce more
A virus
All the chemical reactions and physical processes that occur continuously in living cells and organisms
Metabolism
Equipment that is used for sharpening a blade
Sharpening Stone
A horizontal slice into the middle of a meat/poultry/fish that makes a shape of a bufferfly
Butterfly cut
A connoisseur of fancy food and drink
Gourmet
What does HACCP stand for
Hazard Analysis Critical Control Point
A group of compounds comprising oxygen, hydrogen, and carbon that supply the body with energy
Carbohydrates
An alloy that is made out of carbon and iron
Carbon steel
An elongated or oval-shaped slices of cylindrical vegetable/fruits
Diagonals
A system of staffing a kitchen so that each worker is assigned a set of specific tasks.
Brigade
A type of bacterial illness caused when live pathogenic bacteria are ingested and live in the consumer's intestinal tract.
Infection
A Vitamin that keeps the skin healthy
Vitamin A
An extinguisher that can effectively extinguish fires involving wood, paper, cloth and plastic
Class A Fire Extinguisher
A cut where you stack several leaves on top of each other and roll them tightly like a cigar which then you slice accordingly
Chiffonade
Station chef responsible for all vegetable and starch items.
Legumier
Bacteria that spoil food without rendering it unfit for human consumption
Putrefactive
Plant pigments that dissolve readily in water that can be found in red, purple and white vegetables (blueberry, red cabbage, onions and tea)
Flavonoids
A polymer used for non-stick coating cookware.
Polytetrafluoroethylene (PTFE)
A cut that is small pieces with two angle-cut sides
Oblique or roll-cut