Dry heat cooking
This dry heat cooking method involves heat applied to the surface of food, commonly from below. Cooks food over fire or coals, usually on a metal frame
What is Grilling
A all purpose large knife used to slice, mince, chop, cube, dice
Chef's knife
does not always have a off odor or flavor, so it may look and smell normal
contaminated food
16 Tablespoons = how many cups?
1 cup
partially cooking food in boiling water and then finishing it later
Parboiling
This dry heating method involves heating food from above.
Broiling
a type of knife with a toothlike edge. It has a long, narrow blade with a row of jagged points called serrations. Commonly used for cutting bread.
Serrated knife
hair, glass, metal shards, fingernails
Physical contamination
2 cups = How many pints?
1 pint
food is briefly immersed in boiling water (often just a minute or two), followed by an ice bath to rapidly cool off the food.
Blanching
This cooking method involves using enough fat or oil to submerge the food you are cooking. This technique is usually done between 325 F and 400 F.
Deep Frying
A small knife used mainly for peeling fruits and vegetables
Paring knife
cleaning supplies and pesticides
chemical contamination
4 quarts = how many quarts?
1 quart
a versatile cooking technique that involves gently simmering food in a liquid.
Poaching
This cooking method involves a small amount of fat or oil is added to a pan and heated before adding the other ingredients.
Sautéing
a 6 inch knife used to separate meat from the bone. The blade is thin and flexible
Boning knife
harmful microorganisms
Biological contamination
1 quart = how many ounces
32 ounces
to cook something liquid, or something with liquid in it, at a temperature slightly below boiling:
Simmering
This cooking method While similar to sautéing, involves uses slightly more fat and a slightly lower temperature.
Pan Frying
A device used to slice food by pushing the food onto and across a sharp metal blade
Mandoline
Include food, acidity, time, temperature, oxygen, Moisture. (FAT TOM)
Bacterial Growth
8 fluid ounces = how many cups
1 cup
of a liquid) heated to the point when it starts to turn into a gas or steam
Boiling