Safety and Sanitation
Use sharp knives, dull knives are more dangerous
Hold knife correctly, using the claw hand position on guide hand.
Use a stabilized cutting board
Hold onto the knife handle while cleaning, do not soak.
What are ways to prevent knife cuts?
A damp towel or drawer liner.
What are ways to stabilize a cutting board?
lb. or #
What is pound?
Partially cooking by boiling and immediately cooling.
What is blanch?
Equal parts fat and flour
What is roux?
Fast, use baking soda or baking powder instead of yeast.
What are quick breads?
Communication, Collaboration, Creativity, Critical Thinking, Citizenship, Character
What are the soft skills?
Cover/smother the pan, pour baking soda/salt.
What are ways to extinguish a grease fire?
The correct hand position to guide the knife.
What is the claw?
Title, Yield, List of ingredients and amounts, Step by step directions, Equipment, and Temperature and time.
What are components of a standardized recipe?
Cooking in a flavorful liquid in a temperature just below simmering.
What is poach?
Often referred to as brown sauce, uses a brown stock, such as beef, as a base and is thickened with a brown roux.
What is espagnole?
Examples include: Hard rolls, soft pretzels, and French bread
What is lean dough?
Job-related competencies and abilities that are necessary to complete work.
What are hard skills?
Wear gloves and bandage
What you do when you have an open cut or wound?
A wide rectangular piece of material with a handle along one edge and a straight or beveled edge on the other.
What is a bench scraper?
New Yield รท Old Yield
What is the conversion factor?
Cook with dry heat in a closed environment, usually in an oven.
What is bake/roast?
Made from veal, chicken, or fish stock and a white or blond roux.
What is veloute'?
Examples include: sandwich breads, sweet rolls, and soft rolls
What is rich dough?
Dietician, food stylist, chef, pastry chef, food scientist, event planner
What are examples of career paths?
Food, Acid, Time, Temperature, Oxygen-,and Moisture.
What is conditions for bacteria to grow or FATTOM?
1/4 x 1/4 x 2-3 inch cut
Measuring tools include teaspoons, tablespoons, cups, pints, quarts, gallons, and various sizes of ladles and scoops.
What is volume?
Cooking in a moderate amount of hot fat or oil.
What is pan fry?
Made by whisking egg yolks with clarified butter and an acid such as lemon juice.
What is hollandaise?
Gives the bread structure.
What is flour?
Scrape and rinse, Wash, Rinse, Sanitize, Air dry
What are the steps to cleaning and sanitizing?
41 degrees or below.
What is the temperature of a refrigerator?
Used to chop, grate or mix food.
1 stick of butter
What is 1/2 cup?
Sear food. Add some liquid and cover pan to create a moist cooking environment.
What is braise?
50% onion, 25% carrots, 25% celery
What is mire poix?
The process of breaking down sugar to create carbon dioxide and alcohol, which- causes the dough to rise.
What is fermentation?
Tree nuts, eggs, milk, soy, wheat, peanuts, fish, and shellfish
What are the big 8 allergens?