Cooking Methods
This cooking method uses dry heat in an enclosed space, often at high temperatures, producing browning and caramelization.
What is Roasting?
The curled fingers position that your non-dominant hand should be in when cutting foods.
What is the claw hand?
A handheld kitchen tool used to blend cold, solid fat like butter into dry ingredients like flour.
What is a pastry cutter?
This is the temperature range where bacterial growth is fastest.
What is the time/temperature danger zone?
This culinary term means putting everything in its place and being prepared to cook.
What is mise en place?
This cooking technique is a combination cooking method that features bite-sized food that is first browned in oil, then slow cooked in liquid until tender.
This standard cut measures approximately 1/8 inch x 1/8 inch x 2 inches and is also called a "matchstick cut".
What is julienne?
The fifth basic taste often described as a meaty, savory, or earthy depth of flavor.
What is umami?
The correct temperature to cook poultry to to ensure that it is free from bacteria.
165 degrees Fairenheit
This classic French mother sauce is made by whisking egg yolks with butter until it emulsifies.
What is hollandaise?
This type of cooking technique is best for cooking tough meats with lots of connective tissue by first browning the meat in fat, then covering partway with a liquid and allowing it to cook low and slow until tender.
What is braising?
The most common general-use knife that has a broad blade that curves up to a point and handles most preparation tasks like chopping, slicing, and mincing.
What is a chef's knife?
The French cooking term referring to a tomato that has been peeled, seeded, and chopped into small, even cubes.
What is concasse?
A cooling technique used to quickly bring the temperature of foods down out of the temperature danger zone by stirring frequently while the vessel sits in water and ice.
What is an ice water bath?
The 3rd type of frying where food is cooked rapidly over very high heat using very little oil.
What is stir-frying?
Where food is briefly placed in boiling water for a short time then immediately moved into an ice bath to stop the cooking process.
What is blanching?
A basic culinary knife technique that creates round, coin-shaped slices or discs from cylindrical or tapered vegetables like carrots.
What is a rondelle cut?
A smooth mixture of starch and liquid that is stirred into soups, stews, or sauces at the end of cooking to thicken them.
What is a slurry?
The transfer of harmful germs, bacteria, or other unwanted substances from one object or person to another.
What is cross-contamination?
A smooth paste made from equal parts flour and fat that serves as a thickening agent for soups, sauces, and gravies.
What is roux?
Both of these cooking techniques use dry heat cooking in an oven but one is done uncovered to let moisture escape to build a crisp crust and the other one focuses on even, gradual cooking to solidify the interior.
What is roasting and baking?
Cutting technique used for leafy greens or herbs sliced into long, ribbon-like strips.
What is a chiffonade?
The permanent change of a protein from a liquid or semi-liquid into a solid or thicker state.
What is coagulation?
An acronym that stands for the 6 basic conditions that bacteria need to grow and multiply.
What is FATTOM?
Cut it in half through the root, peel it, make vertical slices, add horizontal cuts then slice across your vertical cuts in a downward motion to release neatly diced pieces.
What is the right way to cut an onion?