ServSafe
Moist/Combination Cooking
Dry Cooking Terms
Cooking Terms
Knives & Cuts
100
Kitchen equipment should be cleaned and sanitized after this amount of time when in constant use.
What is 4 hours?
100
Cooking technique in which you bring a liquid to 212 degrees F.
What is boiling?
100
Food that is cooked completely submerged in hot fat or oil:
What is deep frying?
100
This term refers to cooking in oil that covers about one-half to three-quarters of the food.
What is pan frying?
100
This classic knife cut is described as match-stick shaped cut approximately 1/8" thick.
What is a julienne?
200
This unsafe practice occurs when hot foods are left on a counter for several hours to cool down.
What is time-temperature abuse?
200
A long slow cooking technique that can make large, tough cuts of meat more tender.
What is braising?
200
Cooking food in a small amount of hot fat in a pan over medium heat:
What is sauteing?
200
After placing food in hot oil, the term describing the time it takes for the oil to return to the preset temperature.
What is recovery time?
200
A small knife used for removing the peel of fruits and vegetables.
What is a pairing knife?
300
This unsafe practice occurs when a foodservice employee preps raw chicken on a cutting board and wipes the cutting board with a wet towel before using again.
What is poor cleaning and sanitizing?
300
To cook a food in liquid just below boiling, about 185-200 degrees F.
What is simmering?
300
To brown meat quickly over high heat at the start of the cooking process to lock in moisture:
What is searing?
300
The term best describing this cooking method.
What is sous vide cooking?
300
The type of knife cut pictured above.
What is a batonnet cut?
400
These are the 5 most common mistakes foodservice workers make that lead to foodborne illness.
What are:
1)failing to cook food adequately
2)holding food at incorrect temperatures
3)practicing poor personal hygiene
4)using contaminated equipment
5)purchasing from unsafe sources
400
This moist technique partially cooks food quickly, changes flavor and keeps the color of vegetables.
What is blanching?
400
Cooking foods surrounded by heat in an oven.
What is roasting/baking?
400
This term best describes the action performed in the above picture.
What is barding?
400
This tool is considered to be the best tool for sharpening knives.
What is a whetstone?
500
These are the 7 steps involved when cleaning and sanitizing stationary kitchen equipment.
What are:
1) unplug the equipment
2) remove parts
3) scrape or remove food from equipment surfaces
4) wash equipment surfaces
5) rinse equipment surfaces
6) sanitize equipment surfaces
7) air dry
500
Cooking food in a small amount of liquid at temperatures just below simmering (150F-185F)
What is poaching?
500
This describes the difference between sauteing and stir frying.
What is 1) stir frying uses a wok; 2) saute uses a shallow pan; 3) stir frying takes less time?
500
What term best describes this action?/deglaze-2500-56a210043df78cf7727189fe.jpg)
What is deglazing?
500
These are 5 safety tips to remember when handling knives in the commercial kitchen.
What are:
1) Use knives only for its intended purpose.
2) Never leave knives in soapy water
3) Walk with blade pointed down by your side
4) Never try to catch a falling knife
5) Keep blades sharp (never try to cut with a dull knife)