Safety & Sanitation
Never pour ___________ on a grease fire.
Water
Number of cups in a gallon.
16
Main body of the knife that includes the point, tip, edge, spine, and heel.
Blade
Culinary term that refers to the number of servings that are generated by a particular recipe
Yield
The coolest teacher you've ever had.....like EVER....in your entire life.
MRS. C!!!!! (insert happy face emoji here)
The direction in which a pot handle should be faced when cooking.
Center of the stove
What are the four sizes in a standard measuring cup set?
1 cup, 1/2 cup, 1/3 cup, 1/4 cup
All-purpose knife used in kitchen for chopping, slicing, and mincing. Most used knife in the kitchen.
Chef's knife
List 3 components of a recipe.
Yield, cook time, equipment, ingredients, directions, recipe name.
Used to turn foods. Also called a pancake turner.
Spatula
The transfer of harmful bacteria to food from other foods by unwashed hands, cutting boards, utensils, etc.
Cross contamination
When weighing foods, you should always tare the balance. What does it mean to tare the balance?
It means to set the balance back to zero. When asked to “tare”, you are accounting for the weight of the object that is being used to weigh out any material.
Small utility knife that can be used for peeling and chopping fruits and vegetables
Paring knife
You are hosting a large family get-together where there will be 92 people. For dessert you have decided on a cupcake recipe that yields 24 cupcakes. By how much do you need to multiple each ingredient in order to have enough cupcakes for everyone. Round to the next whole number.
4
Price for one item or measurement, such as a pound, a kilogram, or a pint, which can be used to compare the same type of goods sold in varying weights and amounts.
Unit Price
A bacterium, virus, or other microorganism that can cause illness or disease.
Pathogen
How many ounces are in a cup? Pound?
8 ounces in a cup
16 ounces in a pound
The metal rounds you see on the handle of the knife. They secure the tang to the handle and should lie flush with the surface of the handle.
Rivets
Your current recipes makes 50 servings. Your conversion factor is 1/2 (or .5). How much does your new recipe yield?
25
Second in command in kitchen. Responsible for scheduling personnel, replacing and running any open stations
Sous chef
The Danger Zone is a range of temperatures between 40-140 degrees Fahrenheit. It also states that food should not be left out of refrigeration for how long?
2 hours
1 stick of butter is equal to (answer can be given in cup(s) or Tbsp)
1/2 cup, 8 Tbsp
Name 5 different knife cuts.
Small dice, medium dice, large dice, brunoise, chop, fine julienne, regular julienne, mince, batonnet, rondell
The culinary term used to represent the number that comes from dividing the yield you want by the existing in a recipe.
Conversion Factor
Term used to describe the organizing and arranging of the work space, ingredients, and equipment before cooking.
Mise en place