Sanitation
Knives
Equipment
Culinary Terms 1
Culinary Terms 2
100

 Preparing Raw and cooked foods on the same surface.

What is cross-contamination?

100

To cut into very small cubes.

What is to Dice?

100

What are the 3 steps in properly cleaning dishes?

Wash, rinse & sanitize.

100

A food item needed to make a certain food product.

What is an ingredient?

100

To add salt, pepper, or other substances to food to enhance the flavor.

What is to season?

200

Minimum of 20 Seconds

How long does the handwashing process take?

200

Used to hone the blade of a knife.

What is a steel?

200

Yellow

What color cutting board is used for chicken?

200

To prepare food by applying heat in any form.

What is to cook?

200

To work dough with the "heel" of the hands, using a pressing motion, folding and stretching.

What is to Knead?

300

What type of contamination is sneezing on the food.

What is a biological contamination?

300

To roughly cut into small uneven pieces.

What is to chop?

300

An electric mixer with a bowl and multiple attachments.

What is a Kitchenaide/Stand mixer?

300

To cook by dry heat, usually in an oven.

What is to bake?

300

To mix ingredients by gently turning one part over another with a spatula.

What is to Fold In?

400

Most important personal hygiene practice.

What is handwashing?

400

To cut foods into strips.

What is to slice?

400

Small electronic appliance used to measure out ingredients?

What is a food scale?

400

To cook in water or liquid in which bubbles rise continually and break on surface.  

What is to boil?

400

To beat sugar and fat together until fluffy

What is to cream?

500

4 degrees to 60 Degrees 

What is the temperature danger zone?

500

Point down & On the Hip

What is the proper way to walk with a knife?

500

A cooking surface that used magnetic heat.

What is an Induction burner?

500

To cook in a small amount of fat.

What is to saute?

500

What does it mean to allow the dough to double in size?

What is to Proof.

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