Safety
Before using, we should always ensure a knife is
What is sharp?
I am used to mix batters and beat eggs. I am not electric.
What is a whisk?
The process of incorporating air into an ingredient through rapid agitation.
One cup is equal to this many mL
What is 250?
This format of recipe is most common, and lists ingredients, then step by step instructions.
What is standard format?
This is the first thing we should do when we enter the kitchen.
What is wash our hands?
I am used to cut items on.
What is a cutting board?
The process of toasting something under a heat source of 500 degrees or greater.
What is broiling?
One teaspoon has this many mL
What is 5?
This part of the recipe tells you how much product will result.
What is the yield?
This should NEVER be put on a grease fire.
What is water?
I am used to break down large amounts of meat.
What is a butcher knife?
When a heated liquid has bubbles rising to the surface.
What is boiling?
There are this many teaspoons in a tablespoon?
What is 3?
When doubling a recipe, we must do what to the measurements?
What is multiply by two?
This is the name for mixing raw meat with ready to eat foods
What is cross contamination?
What is the chefs knife and the pairing knife?
To fully immerse a food item in high temperature oil.
What is deep frying?
What is brown sugar?
This recipe format is written in paragraph form.
What is narrative form?
This is the temperature range where bacteria grows most rapidly.
What is 4 degrees Celsius to 60 degrees Celsius?
I am used to cook large amounts of soup.
What is a stock pot?
To combine a sugar and a fat to make it smooth and fluffy.
What is creaming?
This measuring tool is clear, has a spout and a handle, and 2 sets of measurements.
What is a liquid measure?
Chicken (not whole) should always be cooked to this internal temperature.
What is 74- 75 Degrees?