Safety
A name for bad bacteria
Pathogen
You cook soup in this
pot or saucepan
to cook in hot, bubbling water
to boil
To cut into small pieces
To dice or chop
The function of fat in a baked product
tenderness
flakiness
flavour
Where raw meat should be stored
Bottom of the refrigerator
Measure 250 mL flour with this
Dry measures
to cook with oil in a pan
to stir fry
to cook on a grill over a charcoal or seasoned wood fire
to barbecue
The purpose of "flour" in a recipe
Provides the structure of the baked product.
Provides gluten
How to clean up shards of broken glass
Wet paper towel
For leveling off
straight edge or spatula
to cook by heating in water vapour
to steam
to cut into tiny pieces
to mince
Two types of leavening agents
Chemical, natural
Two ways to put out a grease fire
wet towel, baking soda
For draining water off pasta
colander or strainer
to cook liquid on a low temperature
to simmer
to work dough with the hands, constantly folding
knead
Three textures that sugar can add to a recipe
creaminess, crunchiness, moistness
The reason a sharp knife is safer than a dull one.
Sharp knives don't slip off food
Use this type of pan for cheesecake
Spring form pan
To crush into a soft pulp
To mash
To mix butter and sugar together
Three functions of liquids in a recipe
blending dry ingredients together, adding moisture, leavening agent, dissolving sugar
The potential harmful bacteria sometimes found in raw poultry and undercooked dairy products
Salmonella
To remove the outer skin of a citrus fruit
a zester
to beat rapidly to force air into a mixture
to whip
To add small pieces of fat (butter, lard) to dry ingredients
Cut-in
Three functions of eggs in a recipe
leavening agent, structure, nutrients, colour, flavour, texture