kitchen equipment & key terms
Mise en Place means ________________________.
What is everything in its place.
dry, moist and combination are the three categories of cooking _______________.
What are cooking techniques?
Three of the Big Eight food allergens.
What are eggs wheat and fish?
Responsibilities of the Chef running their luncheon are ___________________.
What are creating a staff list, creating a menu, creating a grocery list, demoing food items, running the restaurant.
(answer any one of these for full points)
HUNCH stands for _________________________.
What is High Schools United with NASA to create hardware?
50% onions, 25 % celery, 25% carrots.
What is mirepoix?
A dry cooking technique that uses a small amount of oil or fat in a shallow fan.
What is Saute'?
The third compartment in a three compartment sink is filled with ____________________.
What is cold water and sanitizer/
A competition you can participate in culinary arts 3 class.
What is FCCLA STAR events, NASA HUNCH culinary competition, ProStart Invitational?
Answer any of these for full credit.
Sodium is restricted in the Astronauts diet use ____________ instead of salt for flavor.
What are herbs and spices?
An enclosed, air-tight metal container with wheels that holds sheet pans of food and in which the temperature and humidity are controlled.
What is a proof box?
Also called a proofing cabinet and a proofer.
A dry cooking technique similar to sautéing that uses a wok.
What is stir-frying?
Pathogens grow well between ______________.
What is 41 and 135 degrees Fahrenheit?
Teamwork is crucial and essential in culinary arts labs and competition.
Does collaboration foster strong relationships, good communication and each team member focusing on what they do well for success in culinary arts?
The effects of microgravity on the body.
What is feel like to have a perpetual cold?
(this can cause lack of taste, which could lead to loss of appetite and that could lead to low energy).
A commercial oven that combines the functionality of a convention oven and a steam oven.
What is a combi oven?
A combination cooking technique in which food is cut into cubes, seared and then completely covered with liquid during cooking.
What is stewing?
Food handler sprays a cleaner in to the fryer oil, this is a ___________ hazard.
What is a chemical hazard?
ProStart Culinary is _________________________.
What is the state's premier culinary arts and restaurant entrepreneurship competition for teens?
Space food is light weight and this is achieved by _______________________.
What is vacuum sealing and freeze drying?
A half-size refrigerator unit that sits under the counter in each individual work station.
What is a low-boy?
A long slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food.
What is braising?
A food handler has a cut on their hand in order to cook safely, a _______ & __________ must be worn.
What is a band-aid and a glove?
STAR in the STAR Events for FCCLA stands for __________________________.
What is Students taking Action with Recognition?
Nutritional guidelines for the NASA dish are __________________.
Why are foods needed to be nutritious for astronauts to function?
Dietary guidelines are: calories between 200 - 400, fat: 10 grams or less, saturated fat 3 grams or less, sodium 300 mg or less, dietary fiber 2 grams or more.