Knife Cuts
What is a rough chop?
We use this to portion soup and or dressings.
What is a ladle?
This method of cooking uses hot dry air to cook food in the oven at a high temperature.
Bake or Roast
What is the #1 most effective and important thing food handlers can do to prevent foodborne illnesses?
frequent and proper handwashing!
What is the Temperature Danger Zone?
41 F - 135 F
Name for a very small chop.
What is mince?
What tool is best for serving something held in broth or juice?
What is a slotted spoon?
This means to fry quickly in a little bit of hot oil or fat.
What is saute?
What is the correct refrigerator storing order from top to bottom for the following items?
- raw chicken
- pepperoni
- raw salmon
- cooked beef
Pepperoni, cooked beef, raw salmon, raw chicken.
What is the minimum internal cooking temperature for poultry?
165 F
This means shreds made by rolling up leafy foods then slicing thinly.
What is a chiffonade?
What knife is best for cutting bread or tomatoes?
A method in which tough cuts of meat are cooked over several hours using liquid in a sealed pan.
What is braise?
What are the 5 steps of washing dishes by hand in a 3 compartment sink?
What is the minimum internal cooking temperature for ground meat?
155 F
Cutting into 1/2 inch cubes.
What is medium dice?
Which tool is most commonly used to whip ingredients until they are smooth?
What is a whisk?
To briefly submerge in simmering water and then placed in an ice bath to stop the cooking process.
What is blanche?
What are the 4 main steps food handlers can take to prevent foodborne illnesses?
Clean. Separate. Cook. Chill.
What is the minimum holding temperature for hot foods?
135 F
This is a tiny dice, about 1/8 inch wide, made by slicing julienne vegetables.
What is brunoise?
This is a bowl with holes in it for draining or rinsing vegetables or fruit.
What is a colander?
Food is cooked on high heat just until it turns brown in color or forms a flavorful crust.
What is browning?
What is the safest way to dry dishes?
Air-dry after sanitization.
Hot TCS food can be held without temperature control for how long?
4 hours