Safety
A fingernail or food packaging materials found in a food product.
What is a physical contaminant?
The number of teaspoons in a Tablespoon.
What is 3 tsp?
The leaves, stems, or flowers of an aromatic plant that can be used to add flavor to food.
What are herbs?
A mixture of cornstarch and cold liquid and then added to a hot sauce or soup to thicken.
What is a slurry?
A tough connective tissue found in ribs or tenderloin that will not soften or melt during cooking and must be removed.
What is silverskin?
The length of time prepared foods can be kept in the refrigerator.
What is 7 days?
The adjusted measurement for a recipe with 3/4 cup of sugar that needs to be halved.
What is 1/4 cup and 2 Tbsp?
The ratio of dried to fresh herbs.
What is 1 part dried to 3 parts fresh?
A way of cooking grain in which the grain is sauteed in oil or butter and then simmered in a stock.
What is the pilaf method?
Cutting meat lengthwise, nearly in half so it opens and lies flat for even cooking.
What is to butterfly?
Bacterial or parasitic and often spread through cross-contamination, causing foodborne illnesses
What is a biological contaminant?
What is mis en place?
The name for a single piece of celery from a stalk.
What is a rib?
A mother sauce made from a blonde/tan roux and a white stock.
What is a veloute?
Removing the bones from fish or the name for a boneless cut of meat.
What is filet?
What is moving food to the fridge, microwaving/defrosting, or placing under cold/running water?
A combination cooking method that begins with searing and then slow cooks in a liquid. A great way to cook roasts.
What is braising?
The most cost effective time to purchase produce.
What is, when in season?
Potatoes cooked in a creamy white sauce with the addition of cheese.
What are au gratin potatoes?
Adding liquid to a hot pan used to cook meat. Releases the cooked particles from the bottom of the pan and creates a flavorful jus.
What is to de-glaze?
The four main ways to prevent foodborne illnesses.
What is cooking/storing to proper temperatures, separating foods/work surfaces, cleaning & sanitizing completely?
A very fine dice cut, 1/8'' on all sides of cube.
What is a brunoise?
The name for an immature green onion, a bulb that is also from the lily family of herbs.
What is a scallion?
Potatoes that have been boiled, cooled, sliced, and then fried.
What are cottage fries?
Tying meat or poultry to promote even cooking.
What is trussing?