cooking methods
what type of cooking method is sautéing
Dry cooking method
Extremely fine, irregular chopping, perfect for garlic or ginger.
Mince
Used for baking or to hold food in the oven
baking sheet
Is it okay to work when sick?
no
Should sanitizer water be warm or cool
Cool
Briefly submerging food in boiling water, then plunging it into ice water to stop cooking.
blanching
Medium Dice
1/2 inch cubes
Used for chopping, slicing, and dicing ingredients
Chef knife
How should hair be in lab
Up and put away
What is the temperature danger zone
between 40°F and 140°F
These techniques use both dry and moist heat to break down tough fibers
combination cooking
Thin, uniform strips, typically 1/8 inch by 1/8 inch by 2 inches.
Julienne
Shreds or grates food like cheese or vegetables.
box grater
what jewelry is allowed in lab?
plain wedding bands
Poultry should be cooked to what temperature
165°F
Searing meat at a high temperature, then slow-cooking it in a covered pot with liquid.
braising
Simple, round slices, often used for carrots or cucumbers.
Rondelle
applies glazes, oils, or butter to food.
pastry brush
How frequently should you change gloves
Every 4 hours or in between tasks
Where should you check for temperatures on meats
In the thickest part
Cooking food vacuum-sealed in a water bath at a precise, low temperature.
Sous Vide
Leafy greens or herbs rolled and sliced into thin ribbons.
Chiffonade
Used for mixing, stirring, and serving without damaging cookware.
wooden spoon
What is the correct order of steps for hand washing
1.) Wet your hands with clean, running water (warm or cold).
2.)Soap: Apply enough soap to cover all hand surfaces.
3.) Rub hands together to create a lather. Scrub for at least 20 seconds, ensuring you clean the backs of hands, between fingers, and under nails.
4.) Rinse: Rinse hands well under clean, running water.
5.) Dry: Dry hands thoroughly using a clean, disposable towel or air dry.
Food should be reheated to what minimum temperature
140 degrees F