Equipment
Used to grasp or pick up foods such as corn on the cob or chicken pieces.
Tongs
Use fans to help circulate hot air which cooks food more evenly and quickly.
Convection Oven
The number of cups in a quart
4 cups
To allow steam to escape from the food as it cooks
Vent
Cooking over boiling water rather than in it.
Steaming
Used to serve hot liquids such as soups.
Ladles
Cooks food by making the water molecules in food vibrate producing friction, which causes heat.
Microwaves
The abbreviation for "tablespoon."
TBL or T
To decorate a finished dish with a small food item such as parsley or paprika
Garnish
Keeping the temperature of a liquid or mixture just under the boiling point.
Simmering
Made of heavy wire and allow air to circulate around hot baked items
Cooling Rack
Has different disks and blades that are used to cut, shred, mix, and chop.
Food Processors
The number of quarts in a gallon
4 quarts
Letting micro-organisms get from one thing to another.
Cross-Contamination
Cooking directly under the source of heat.
Broiling
Bowls with large holes that stand on a base and are used for draining foods.
Colanders
A bowl that fits on a stand. Used for the heavy mixing of doughs and batters.
Stand Mixers
The equivalent to 1/4 cup
4 tablespoons or 2 fluid oz.
a descriptor of milk that has been processed so that the fat does not separate.
Homogenized
Slow simmering in a liquid just long enough to cook the item.
Poaching
Wire, mesh baskets with handles that are used to drain smaller food particles than colanders.
Strainers / Sieves
Two beaters that detach for cleaning. Used for whipping and light mixing.
Hand Mixers
the number of ounces in one pound.
16 ounces
A process used to turn vegetable oils into solids
Hydrogenation
Cutting the food items into small pieces and then quickly stirring them in a small amount of hot oil.
Stir-Fry