cutting terms
cooking terms
cooking terms
mixing terms
food borne illnesses
100
to cut into small pieces
What is chop
100
to cook with dry heat, usually in an oven
What is bake
100
to cook meat or poultry in the oven by dry heat
What is roast
100
to beat rapidly until the mixture is fluffy
What is whip
100
undercooked poultry, unpastuerized milk, surface water
What is campylobacteriosis
200
to break food into small pieces by rubbing it against a grater
What is grate
200
to heat a liquid unit bubbles rise constantly to the surface
What is boil
200
to cook in a small amount of fat
What is saute
200
to mix ingredients lightly
What is toss
200
raw meats, poultry, eggs, fish, unpasteurized milk
What is salmonella
300
to cut into long, thin strips
What is julienne
300
to cook by direct heat, as in a broiler
What is broil
300
to cook in a liquid that is just below the boiling point
What is simmer
300
to mix 2 or more ingredients together
What is blend
300
undercooked meats, unpasteurized milk or dairy products
What is e coli
400
to cut into very small pieces
What is mince
400
to cook in hot fat such as grease
What is fry
400
to cook over boiling water
What is steam
400
to put dry ingredients through a sifter to break particles
What is sift
400
human fecal mater, contaminated shellfish
What is norwalk
500
to remove a thin layer of skin or peeling from fruits and vegtables
What is pare
500
to heat a solid food, such as butter, until it becomes a liquid
What is melt
500
to mix ingredients with an over and over motion
What is beat
500
to combine 2 or more ingredients by beating or stirring
What is mix
500
soft cheeses, deli salads, cold smoked fish, hot dogs, deli meats contaminated home canned foods, chopped garlic oil, peppers, tomatoes
What is listeriosis, clostridium
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