Safety
Uncooked
raw
You cook soup in this.
pot or saucepan
to cook in hot water
to boil
To cut into small pieces
To slice or chop
to lower the temperature of cooked food
to cool
The function of fat in a baked product
tenderness
flakiness
interferes with the formation of gluten
flavour
The first thing do do when there is an accident in the kitchen
Get the teacher's attention
Use to measure 1/2 cup flour
Dry measuring cup
to cook with enough oil to cover the food
to deep fry
to cook on a grill over a charcoal or seasoned wood fire
to barbecue
Where the dinner fork should go when setting a table
To the left of the plate
The purpose of "flour" in a recipe
Provides the structure of the baked product.
Provides gluten
The 2 things you set on an oven.
temperature & time
For leveling off
metal spatula
to cook by heating in water vapour
to steam
to cut into small cubes
to dice
Where a water cup should go when setting a table
to the upper right of a plate
The definition of "to julienne"
to slice into thin strips
3 ways to cut oxygen off from a fire.
lid, baking soda, salt, extinguisher, etc.
For draining water off pasta
colander
to cook liquid on a low temperature
to simmer
to work dough with the hands, constantly folding
knead
The proper term for the main part of the meal (hint: before dessert)
entree
Which 2 ingredients might get "creamed" together when making cookies?
fat and sugar
The reason a sharp knife is safer than a dull one.
Sharp knives don't slip off food
A tool specifically designed for mincing garlic
Garlic press
To crush into a soft pulp
To mash
to fill one food with another
to stuff
You should do this before serving dessert.
clear the table of all meal dishes
The 3 types of spatulas explained
rubber - for scraping bowls
metal - for leveling of measures
flipper/lifter - for flipping food over in a pan
The potential harmful bacteria sometimes found in raw poultry
Salmonella or Campylobacter
What a zester is for
removing the outer skin of a citrus fruit
to beat rapidly to force air into a mixture
to whip
Meaning “every in its place” in French, this term refers to the preparing for cooking.
mise en place
In a restaurant, you put your napkin ____________when you go the bathroom to signal you are not done eating
on your chair
the number of teaspoons in 3 tablespoons
nine