Ingredients
This is the French term for “everything in its place”
What is mise en place?
Cooking food in an oven with dry heat
What is baking?
The most commonly used kitchen knife
What is a chef’s knife?
3 teaspoons equals this many tablespoons
What is 1 tablespoon?
The head chef in a kitchen
What is an executive chef?
Eggs can act as this when they hold ingredients together
What is a binder?
Cooking food quickly in a small amount of fat
What is sautéing?
Cutting food into small cubes
What is dicing?
1 cup equals this many tablespoons
What is 16 tablespoons?
Second in command in the kitchen
What is a sous chef?
This nutrient builds and repairs body tissues
What is protein?
Cooking in liquid at a temperature just below boiling
What is simmering?
Thin, matchstick-style cut
What is julienne?
If a recipe calls for 2 cups and you double it
What is 4 cups?
A chef specializing in desserts
What is a pastry chef?
Adding acid like lemon juice prevents this in apples
A: What is browning?
Combination method using searing then slow cooking in liquid
What is braising?
Proper hand position used to protect fingers
What is the claw grip?
4 cups equals this measurement
What is 1 quart?
This career involves preparing food for large events
What is catering?
This type of ingredient helps baked goods rise
What is a leavening agent?
This dry heat method uses direct heat from below and above
What is grilling?
Cutting leafy greens into thin ribbons
What is chiffonade?
A recipe serves 10 but you need 20
What is multiply by 2?
This role manages kitchen staff and operations
What is a kitchen manager?