Culinary Terms
A method of cooking food in a plastic bag.
What is Sous Vide
This is a type of dough dumpling
What is Gnocchi
Any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces."
What is a mother sauce
Food stored in the freezer should ideally be at a temperature of
What is -18ºC (0ºF)
A part time employee prepared egg and cheese sandwiches without using single use gloves. This is an example of what type of cross-contamination?
What is Hand to Food contamination
Means to put everything in its place
What is Mise en Place
One of the most popular type of pasta, shaped like a small cylinder
What is Penne
This is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered
What is a broth
Between 4 to 60 °C (40 to 140 °F)
What is the temperature danger zone
This bacteria is responsible for causing the greatest number of food borne illnesses?
What is Samonella
This term translates as “to the tooth”; is an Italian cooking term and is not exclusively for cooking pasta
What is Al Dente
These are long, flat, rectangular shape with wavy edges.
What is Lasagna
This soup is hearty with chunks of potatoes and garnished usually thickened with roux
What is Chowder
What is the minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria?
What is 165 degrees F or 74 degrees C
Temperature, Time, Moisture and pH Level (acidity)
What are factors in the growth of dangerous food-borne bacteria
An approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, this cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.
What is Nouvelle Cuisine
A variety of pasta that are formed into corkscrew or helical shapes.
What is fusilli
White stock, white or blond roux
What is Veloute
How cold should your refrigerator be to minimize the risk of food poisoning?
What is 40 degrees F/ 4 degrees celsius or colder
Washing your hands
What is the simplest, easiest and most effective way of preventing the spread of food borne illness
This is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical.
What is Molecular Gastronomy
This is a type of stuffed pasta
What is Agnolotti
Brown stock, brown roux
What is Brown Sauce (Espagnole)
63°
What is the cooking temperature of eggs?
An unwashed cutting board that was used to cut raw chicken is now being used to cut vegetables. This is an example of what type of cross-contamination?
What is Equipment to food contamination