Cooking Technique
A Mix of equal parts fat and flour, usually butter used as a base of many sauces.
What is a Roux?
You do this with a tomato, and is also the most basic cutting technique.
What is slice?
Don't open a can if its swollen as it's a sign of this contaminant.
What is botulism?
This is the best way to acknowledge an order or instruction in the kitchen
55% of communication in person is this form
What is non-verbal (body language)
When you place meat in a pan with vegetables and cook above 400 degrees without adding liquid, it is called this.
What is a ROAST?
This knife is used to separate meat from the bone, filet fish, and cut up meat.
What is a boning knife?
This Virus requires a host to grow, but can survive outside of the host, and its main symptom is yellowing of the eyes and fingernails.
What is Hepatitis A.
What is a yield?
In this 2011 song about a visit to Paris with Jay-Z Kanye West mentions a woman asking him to get married, and he enjoys a laugh over her very specific order of this from the iconic fast food restaurant with the golden arches.
What is Fish Filet?
When making biscuits, it's crucial you do this two step process to the butter to get fluffy textures
What is freeze and grate?
Your final outcome should be close to a paste, often used with ginger and garlic
What is mince?
These bacteria can only be killed by cooking poultry to 165 degrees for 1 second
What is Salmonella?
The term a Chef would call out when he is ready for you to start cooking an item for a customer
What is Fire?
This communication technique is important so you know what you are doing well, and what you can improve on.
What is feedback?
When cooking any sort of meat, this is a crucial final step before plating the dish that helps retain moisture.
What is Resting?
This cut is often used on long vegetable like carrots to get an even cooking size, and forms a cut similar to a triangle.
What is Oblique?
This contaminant risk is the reason that no jewelry should be worn in the kitchen.
What is Physical Contamination?
The five basic tastes, which require balance to make a dish truly outstanding.
What are salty, bitter, sweet, sour, and umami.
Its the equivalent of 1/2 an ounce
What is a Tablespoon?
Using an emulsifier to mix two items that usually will not stay mixed together, like oil and vinegar
What is emulsifying?
These cuts can be in 1/4, 1/2, or 3/4 of an inch depending on if you are told small, medium, or large.
What is a dice?
It's symptoms include stomach pain, nausea, vomiting, diarrhea, fever, headaches, weakness, and dehydration, but can also lead to severe neurological issues and it's onset is nearly immediate after consuming contaminated food
What is chemical contamination?
This french term means "in its place" and is the process of gathering everything you need and measuring or preparing all ingredients before cooking with heat.
What is Mise en Place?
These should be cooked to 145 degrees or above for at risk populations, but can be consumed at a lower cooked temperature to a healthy person with a disclosure.
What are eggs?