Food Safety
Often Shortened to RTE, this type of food is prepared without the expectation of being heated before eating.
What is Ready To Eat?
Often called a ribbon-cut due to it's hard to pronounce French name
What is a Chiffonade?
Used to describe being out of an item, holding an item off of the dish, or someone no longer working.
What is 86
Some of the most common of these microorganisms are E-Coli, Salmonella, and Shigella.
What are Bacteria?
This technique translates into "to Jump" from the french term we use.
What is Sautee?
When food is in this cryptically named area, bacteria doubles every 20 minutes.
What is the Danger Zone?
Cutting a vegetable into a coin or round shape would be referred to by this french name in most kitchens.
What is a Rondelle?
When turning one of these, you yell out its name loudly so others on the blind side know you are coming.
What is Corner?
Most commonly found in Wild game and seafood, sometimes these organisms are visible to the naked eye
What are Parasites?
Your oven should be below 350 degrees if you are cooking using this technique
What is Roasting?
The method which you store your food when you only have one refrigerator available
What is the top-to-bottom method?
This specific cut can come in various square shape sizes, usually referred to a small, medium, or large.
What is a Dice?
What is On The Fly?
These contaminants could be occurring naturally in the food, or can accidently contaminate the food before, during, or after cooking.
What are physical contaminants?
Small pieces of meat, cooked slowly in liquid fully submerged is known by this name.
What is a Stew?
First you cool to 70 degrees within 2 hours, then you cool from 70 degrees to 41 degrees in the next 4 hours.
What is the proper cooling technique?
Commonly called a matchstick due to it's unusual name.
What is a Julienne?
The base of most thickened sauces, it's most commonly used in Cajun cooking.
What is a Roux?
These contaminants cannot be killed by freezing or cooking. You might only know they are there by "swelling" of their container.
What is Botulism.
It means "everything in its place" and should be done before cooking with any heat.
What is Mise-en-plas?
An acronym used to help identify potentially hazardous food.
What is FATTOM?
This uncommon cut is a smaller version of the more common matchstick cut.
What is a battonette?
When making a sauce, this term is used to describe how much liquid to evaporate to achieve the desired thickeness.
What is reduce by 1/2?
These contaminants can sometimes be consumed as part of the process of making the food.
What is mold?
When combining an oil and vinegar, using a stabilizing agent you are creating this cooking technique used mostly in salad dressings.
What is an Emulsion?