YOU NEED TO CUT IT !
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THIS DOES NOT SHARPEN YOUR CHEF'S KNIFE, BUT IT DOES KEEP IT SHARP, YOU JUST HAVE TO SWIPE YOUR KNIFE ACROSS IT A FEW TIMES ON EACH SIDE WHILE YOU ARE PREPPING FOOD
STEEL
IF YOU HAVE ANY TYPE OF SMALLWARE OR EQUIPMENT THAT CAN CUT SOMEONE ANYTIME YOU ARE HOLDING IT AND WALKING YOU SHOULD SAY THIS ____________ WORD LOUDLY!
🗣 SHARP!
WHEN YOU ARE COOKING PASTA YOU NEED YOUR WATER TO BE 212 DEGREES AND HAVE SO MANY BUBBLES THAT YOU CAN'T COUNT THEM, WHAT IS THIS COOKING METHOD?
BOILING/ BOIL
_______HELPS TO MIX INGREDIENTS IN YOUR DOUGH AND DEVELOP THE GLUTEN, IN ORDER TO DO THIS ________YOU HAVE TO PUSH DOWN AND FORWARD THEN, FOLD OVER THE DOUGH OVER AND DO THIS OVER AND OVER AGAIN FOR AT LEAST 10 MINUTES
KNEAD / KNEADING
WHEN YOU WANT TO DRAIN THE LIQUID FROM A LARGE AMOUNT OF FOOD, USE THIS ____TYPE OF SMALLWARE WITH 1 HANDLE ON EACH SIDE THAT LOOKS LIKE A BOWL WITH HOLES IN IT
COLANDER
EVERYBODY CLAP YOUR HANDS! 👏🏾👏🏾👏🏾 THIS HAND HOLDS THE FOOD YOU ARE CUTTING IN PLACE AND HAS FINGERS THAT ARE SLIGHTLY CURLED TO KEEP THEM PROTECTED WHEN CUTTING
GUIDING HAND
It's how pathogens travel from one surface or food to another... it's also one of the most common causes of foodborne illness
CROSS CONTAMINATION
WE COOKED ONIONS THIS WAY IN CLASS, IN ORDER TO DO THIS YOU NEED HIGH HEAT AND JUST ENOUGH FAT TO COAT THE BOTTOM OF THE PAN, BUT YOU MUST KEEP THE FOOD MOVING, OR ELSE IT WILL BURN!🔥
SAUTE / SAUTEING
IT'S THE THIRD STEP IN YEAST DOUGH PRODUCTION. DOING THIS HELPS THE GASSES TO EXPAND IN THE DOUGH, YOU WILL KNOW WHEN IT'S DONE BECAUSE YOUR DOUGH WILL DOUBLE IN SIZE!
PROOF/BULK FERMENT
YOU CAN SERVE SOUP OR SAUCE WITH IT, HERE'S A HINT: IT IS NOT A SPOON!
LADLE
WHEN CUTTING FOOD THAT IS GOING TO BE COOKED, TO MAKE SURE THAT IT IS GOING TO COOK EVENLY ALL OF YOUR FINAL KNIFE CUTS MUST BE THIS ___________ OR ELSE SOME PIECES MAY BE UNDERCOOKED OR OVER COOKED
UNIFORM / CONSISTENT
THESE ARE THE 3 CATEGORIES OF FOOD HAZARDS
BIOLOGICAL / PHYSICAL / CHEMICAL
THIS DRY-HEAT COOKING METHOD IS PERFECT FOR COOKING FRENCH FRIES
DEEP FRYING
BEFORE YOU EVEN START PREPARING INGREDIENTS USING A DIGITAL SCALE (NO MATTER WHAT CONTAINER YOU USE) YOU MUST DO THIS FIRST
TARE IT /SET IT TO ZERO
2,4,6,8 COOKING WITH THESE ARE GREAT! THESE COME IN SQUARE OR RECTANGLE SHAPES AND YOU CAN BAKE WITH THEM IN THE OVEN THEY HAVE A DEPTH OF 2 INCHES, 4 INCHES, OR 6 INCHES
HOTEL PANS
IT'S THE CLASSIC FRENCH KNIFE CUT THAT MAKES FOOD LOOK LIKE THIN STICKS
JULIENNE
IF YOU SAY THIS _____ WHEN SOMEONE IS IN FRONT OF YOU IN THE KITCHEN, IT HELPS TO KEEP YOU AND THE PERSON SAFE ESPECIALLY IF YOU ARE CARRYING SOMETHING HOT!
🗣 BEHIND!
IT'S THE SIMPLEST DEFINITION OF ADDING HEAT TO FOOD
COOKING / COOKING IT
Yeast is killed, moisture evaporates, and the starches and gluten in the dough become firm when this happens to dough
BAKE/BAKING/BAKED
USING THIS MAKES CUTTING DOUGH OR SOFT FOODS A BREEZE, IT CAN ALSO HELP YOU TO KEEP YOUR CUTTING BOARD FREE OF FOOD SCRAPS AND DEBRIS
BENCH SCRAPER
NO MATTER THE SIZE, ALL KNIFE CUTS FALL INTO 3 CATEGORIES AND THEY ARE :
SLICES, STICKS, DICE
THIS SYSTEM identifies and manages key steps in food handling where contamination is most likely to occur.
H.A.C.C.P./ HAZARD ANALYSIS CRITICAL CONTROL POINT
STEWING AND BRAISING ARE EXAMPLES OF THIS
COMBINATION COOKING METHODS
THE TOTAL NUMBER OF EACH PART IN THE PROCESS FOR MAKING BREAD
12 STEPS
IT'S A BOWL-SHAPED PAN THAT CAN GET EXTREMELY HOT USED PRIMARILY FOR STIRFRYING
WOK