Culinary Arts
This technique involves cooking food slowly in a liquid just below boiling, often used for eggs or fish.
What is poaching?
This leavening agent is commonly used in quick breads, causing the dough to rise rapidly.
What is baking powder?
How many teaspoons are in 1 tablespoon?
What is 3?
What is the minimum internal temperature (in °F) that chicken must reach to be considered safe to eat?
What is 165°F?
This common kitchen tool is used for flipping pancakes, burgers, and other items on a griddle or pan.
What is a spatula?
When sautéing, food is cooked quickly over high heat in a small amount of this.
What is oil?
This method involves combining butter and sugar together until light and fluffy, often used in cake recipes.
What is creaming?
How many cups are in a pint?
What is 2?
This term describes the practice of keeping raw meat separate from other foods to prevent cross-contamination.
What is "separation" or "cross-contamination prevention"?
This piece of equipment, known for its speed, is used to finely chop, slice, or puree ingredients with a rotating blade.
What is a food processor?
This French term refers to a mixture of flour and fat, used as a thickening agent for sauces.
What is a roux?
This type of flour, with a high gluten content, is ideal for making bread due to its ability to create a chewy texture.
What is bread flour?
How many fluid ounces are in 1 cup?
What is 8?
This is the maximum amount of time perishable foods should be left out at room temperature before they are considered unsafe.
What is 2 hours?
This French term refers to a heavy-duty pot with a tight-fitting lid, ideal for braising and stewing.
What is a Dutch oven?
This technique involves browning the surface of meat quickly in a hot pan to develop flavor before roasting or braising.
What is searing?
This French term refers to a light, airy mixture made by folding whipped egg whites into a batter, often used in soufflés and mousses.
What is a meringue?
How many tablespoons make up 1/4 cup?
What is 4?
This bacteria, commonly found in undercooked ground beef, can cause severe foodborne illness.
What is E. coli?
This specialized knife, typically 8 to 12 inches long, is the go-to tool for slicing large cuts of meat.
What is a carving knife?
This technique involves cooking food slowly over indirect heat, often used for tough cuts of meat to make them tender.
What is braising?
This technique involves rolling out dough, spreading it with butter, and folding it multiple times to create layers, as seen in croissants.
What is laminating?
Approximately how many grams are in 1 ounce?
What is 28?
What is the recommended concentration of bleach in water (in ppm) for a sanitizing solution used in the kitchen?
What is 50-100 ppm?
This kitchen device uses high-pressure steam to cook food quickly while preserving nutrients and flavors.
What is a pressure cooker?