Heat & Methods
To cook food in a liquid that is bubbling rapidly and breaking the surface.
What is boiling?
A small, narrow knife used mainly for peeling and delicate trimming.
What is a paring knife?
A deep, long-handled spoon used for dipping and serving liquids.
What is a ladle?
The temperature range (°C) where bacteria multiply rapidly, often called the "Danger Zone."
What is 5°C to 60°C?
To scrape and turn over whipped egg white or cream substances to gently incorporate other ingredients without knocking out air.
What is to fold?
To cook food just below the boiling point where gentle bubbles barely break the surface.
What is simmering?
To cut or chop food into very tiny, fine pieces.
What is mincing?
A bowl with many small holes used for draining pasta or washing vegetables.
What is a colander?
The maximum number of hours cooked food should sit out at room temperature before it becomes unsafe.
What is 2 hours?
To cook the surface of meat or fish quickly using very high heat until a browned crust forms.
What is to sear?
A dry-heat cooking method that uses an oven's surrounding hot, dry air.
What is baking or roasting?
A uniform cube knife cut measuring about 1cm to 2cm.
What is a dice / medium dice?
A wire utensil used to beat ingredients and whip air into cream or eggs.
What is a whisk?
The safe, proper way to thaw frozen meat.
What is in the refrigerator or submerged in cold running water?
Tbsp
What is tablespoon?
The method of transferring heat through direct contact between surfaces.
What is conduction?
The technical name for the knife that cuts bread.
What is serrated?
The tool used to cut cold fat (like butter) into flour when making pie crust.
What is a pastry cutter?
The inventory management method meaning to use older stock first.
What is "First-In, First-Out"?
To turn on an oven or other cooking machine and allow it to come to temperature while you are prepping ingredients.
What is to preheat?
The transfer of heat through the movement of liquids or gases.
What is convection?
The term for cutting herbs or other salad greens into ribbons.
What is chiffonade?
The tool used to drip liquid over roasting meats in the oven to preserve moisture.
What is a baster?
This bacteria loves to grow inside cans and other metal containers (including water bottles).
What is botulism?
The French term for prepping ingredients before beginning the actual cooking, literally translated "putting in place."
What is mise en place?