Food Safety & Sanitation
This should always be done with soap and warm running water before handling food.
What is washing your hands?
This is the most commonly used all-purpose knife in a professional kitchen.
What is a chef's knife?
Cooking food in an oven using dry heat is known as this.
What is baking or roasting?
This French culinary phrase means approximately "everything in its place."
What is mise en place?
This ingredient provides the structure in most traditional breads and baked goods.
What is flour?
This occurs when harmful bacteria or allergens are transferred from one food, surface, or piece of equipment to another.
what is cross-contamination?
This small knife is commonly used for peeling, trimming, and other detailed cutting tasks.
What is a paring knife?
This cooking method quickly cooks food in a small amount of fat over relatively high heat.
What is sautéing?
Cutting food into long, thin, matchstick-shaped pieces is known by this French knife-cut term.
What is julienne?
This process combines two liquids that normally do not stay mixed, such as oil and vinegar.
What is emulsification?
Raw meat should be stored here in a refrigerator to prevent its juices from dripping onto other foods.
What is the bottom shelf?
Unlike a liquid measuring cup, this type of measuring cup is filled and levelled across the top.
What is a dry measuring cup?
This moist-heat method cooks food gently in liquid kept below a full boil.
What is simmering?
This knife cut produces very small, uniform cubes, traditionally about 3 mm × 3 mm × 3 mm.
What is brunoise?
Mayonnaise is an example of this type of mixture.
What is an emulsion?
This system involves using older food products before newer ones to reduce waste and spoilage.
What is FIFO (First In, First Out)?
This piece of equipment is used to check whether foods have reached a safe internal temperature.
What is a food thermometer?
This combination cooking method usually begins by browning food and then slowly cooking it in a small amount of liquid.
What is braising?
When carrying a knife through the kitchen, it should be held this way.
What is by your side with the blade pointed downward?
These five tastes are traditionally recognized as sweet, sour, salty, bitter, and this savoury taste.
What is umami?
These are the three main types of food-safety hazards commonly discussed in a commercial kitchen.
What are biological, chemical, and physical hazards?
This knife-maintenance tool realigns the edge of a knife but does not significantly remove metal to create a new edge.
What is a honing steel?
Cooking vegetables briefly in boiling water and then immediately cooling them in ice water is called this.
What is blanching and shocking?
Professional cooks use this curled-finger technique with their guiding hand to protect their fingertips while cutting.
What is the claw grip?
This reaction between amino acids and reducing sugars creates much of the flavour and browning on foods such as seared meat and toasted bread.
What is the Maillard reaction?