Etiquette
Cooking Terms and Methods
China
Mediterranean
Mexico
100
What should you do with your napkin as soon as you sit down?
What is put it on your lab
100
Cookies are placed on a cookie sheet in this formation
What is 3 by 4
100
This food staple is the cornerstone of the mexican diet
What is corn
200
This is the side of your plate your knife is on
What is right
200
This is rolling bubbles in a saucepan
What is boiling
200
What is the nutrient rice is mostly made out of?
What is carbohydrates
200
This fruit makes guacamole
What is avocados
300
Your fork and knife goes here when you are finished
What is on your plate
300
This is cooking something in hot oil
What is saute
300
What kind of thinking is used to invent things
What is practical problem solving
300
This is the base of the Mediterranean diet
What is grains, fruits and vegetables
300
These are the days of the dead
What is Oct 31-Nov 2
400
You break bread with these
What is your hands
400
This is the tool we used to cut in butter with the dry ingredients (we used this tool in the Almond Cookies Lab)
What is a pastry blender
400
These two things need to be changed at high altitude
What is time and temperture
400
This is the amount of wine in oz that appropriate to drink at dinner
What is 5oz
500
When is it proper to salt your food
What is after you take the first taste
500
This is that cut that is long thin strips
What is julienne
500
This is the highest level of thinking
What is creating
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