BubbleGutz!
what is a key source for botulism?
improper canning at home, buying dented cans, honey or soil/dust
when walking through the kitchen, how should you carry a knife?
down at your side and watching for small children and pets
describe a bechamel sauce AND give a specific example of a recipe that uses it
white sauce, a roux, butter, and milk. example is mac & cheese. the only sauce that uses cheese
how many Tablespoons are in one Cup?
16 Tablespoons is 1 Cup
in braising, how much liquid is used?
the liquid covers HALFWAY up the meat
what are symptoms of trichinosis?
raw meat, cross contamination, meat from wild game
what is the TANG in a knife? AND why is a full tank better than a partial tang?
the metal blade that extends into the handle. a full tang prevents breakage and provides stability
describe a velouté sauce AND give an example of a recipe that uses it
more brown than a bechamel roux, uses clear stock, butter and flour - an example is pan sauce that can be poured over veggies or chicken
how many ounces are in one pound?
16 ounces in 1 pound
define stewing. tell at least 2 details about the method
cut meat into bite-sized pieces, liquid covers the meat completely, created tender/flavorful meat, is a combo method (dry and moist cooking method), low and slow cook time
what are symptoms of E.coli?
gastro-intestinal, 3-4 days after exposure, vomiting, fever
what does "serrated" mean when describing a knife AND why is it used?
saw-like teeth that helps cut through fragile food without tearing it
describe espagnole sauce AND give an example of a recipe that uses it.
brown, heavy and rich sauce with complex flavor - made of brown stock and tomato puree - an example is a demi-glace sauce like a dark brown steak sauce or gravy
How many pints are in 1 quart?
2 pints in one quart
what temperature is a liquid boiling?
212* F
what is a key source of E.coli?
poultry, raw eggs, unwashed fruits and veggies, touching pets without washing hands
rolling or folding fresh herbs or leaves such as spinach and cutting them into thin ribbons. Used for garnish and for shredded veggies
describe tomato sauce AND a recipe that uses it
tomato puree - thickened with a roux or reduction - an example is creole sauce or lasagna red sauce or ragu
How many teaspoons are in a Tablespoon?
3 teaspoons in one Tablespoon
what is emulsion? give an example of an emulsifier
forcing 2 liquids to stay together that would normally separate - such as oil and vinegar... an example of an emulsifier is egg yolk, mustard, honey or butter...
1.refrigerator 2.cold water in the sink 3.microwave. (The microwave is the fastest way of you need the food right away)
describe a tournee cut
French cutting method where potatoes are cut into football-shape showing 7 smooth sides
describe a hollandaise sauce AND give an example of how it is used in a recipe
delicate sauce made with clarified butter, egg yolks and an acid such as lemon or vinegar. example is a bright yellow sauce poured over asparagus
what do you do if you need half an egg?
crack an egg in a small bowl, mix it with a fork and pour only half of it into the recipe
define mise en place AND describe what it would look like for a pan-seared chicken breast.
"everything in it's place" - having everything prepped and set out before you begin cooking. Do not turn on the heat until every ingredient and tool is out an ready to go