Terminology
What is the process of submerging fruits or veggies quickly in boiling water?
Blanching
Scrambled, boiled (soft/medium/hard), sunny side up, over (easy/medium/hard), omelet, poached, baked, sous vide
What bacteria is responsible for causing a large majority of food borne illnesses?
Salmonella
Name a use for each of the 3 kitchenaid stand mixer attachments.
Whisk (whipped cream/egg whites), paddle (frosting/cookie batter), dough hook (bread/pizza dough)
What 3 vegetables are in a mirepoix?
Onions, carrots, celery
What is the culinary term for improving the presentation of a dish by decorating with ingredients?
Garnish
What shape results from julienning fruits or veggies?
Matchsticks
What temperature should your refrigerator and freezer be set at?
40℉ or below for fridge and 0℉ and below for freezer
What ingredients do you need to make a ganache?
Chocolate and cream
What are the 4 elements of cooking?
Salt, fat, acid, and heat
What is the term for cooking meat like pork or duck in order to melt some of the fat out of it?
Rendering
How do you season a cast iron pan?
Lightly coat the entire pan in oil and place it upside down in the oven for 1 hour at 450℉.
Should you rinse your meat before cooking or freezing it?
No, washing meat increases the risk of cross-contamination because the bacteria can splash onto other surfaces.
How many tablespoons are in a stick of butter?
True or False: chicken is only safe if it is cooked to 165℉.
False, if chicken is cooked at a lower temp or a longer amount of time, it can still be safe to eat (ex. sous vide).
What do you call the caramelized juices that remain in the pan after browning meat?
Fond
How do you emulsify liquids?
Slowly stream in one liquid into the another while whisking quickly or blending.
According to the U.S. Department of Agriculture, how long can cooked food be left out at room temperature before it becomes unsafe?
2 hours
Why should you cream butter and sugar together?
The sugar helps to aerate the butter and fill it with bubbles that can capture the gasses released the leavening agent. The more fine bubbles there are, the lighter the texture in your baked goods.
What is the difference between butterflying and spatchcocking a chicken?
Butterflying means to slice a boneless chicken breast horizontally almost three-quarters of the way and then opening it out like a book. Spatchcocking a chicken refers to cutting the chicken's back lengthwise down the spine and then flattening it by pressing on the chest.
What do you call prepping all your ingredients ahead of time before you start cooking?
Mise en place
How should meat be cut to make it more tender and easier to chew?
Against the grain
If the food you are cooking creates a large fire and you do not have a fire extinguisher, what is the best way to put out the fire?
Smother the flame by using a metal lid or cover the flames with a thick, heavy fabric like a blanket.
What is the main difference between instant and active dry yeast?
Instant yeast can be used immediately. Active dry yeast needs to bloom (be activated) in a warm liquid first before using.
Name 2 of the 5 mother sauces.
Béchamel (white), tomato (red), hollandaise (buttery), veloute (blonde), and espagnole (brown)