Cooking techniques
Submerging them in heated fat or oil at temperatures between 350°F and 375°F (177°C to 191°C).
Deep frying
165 degrees
Chicken
Which utensils is used for primary cutting in the kitchen
Chef knife
Is a mixture of one or several ingredients with a dressing. Vegetables, leafy greens, meat, fish, cheese, pasta, fruits, nuts, and grains can all be used in salads.
Salad
To toss or mix together or to cook the mixed whites and yolks of eggs by stirring them while frying.
Scrambling
Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid
Steaming
145 degrees
What is seafood
What utensil would you typically use to strain pasta?
Colander
Is a sauce that is added to salads to give them flavor and to help hold the ingredients together.
Dressing
An egg specialty dish made of beaten eggs that are cooked without stirring. Once the eggs are set, they are folded in half in the pan.
Omelet
A long, slow cooking process. It can make tough cuts of meat more tender.
Braising
155 degrees
What is ground beef
Utensils used to fold in ingredients
Rubber spatula
A combination of plated items with enough hors d’oeuvres for one person is called an hors d’oeuvre variés. This might include about 10 small food items.
Hors d'oeuvre
Chopped meat that is mixed with potatoes and onions, and then browned.
Hash
To quickly brown the outside of food at the start of the cooking process
Searing
135 degrees
What is vegetables
The utensils used to cut dough and clean flour off the surface
Bench scrapper
A tool is used mainly to shave the skin from fruits and vegetables, it is also an important garnishing tool. Use it to make decorative carrot curls and chocolate curls.
Peeler
Bread that has been dipped in a batter and then sautéed.
French toast
A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while the food cooks.
Boiling
41 -135 degrees
What is temperature danger zone
What is the utensil called for for cutting bread
Serrated knife
Is a mixture of ground, raw meat or seafood that is emulsified with fat. The mixture can be ground fine or coarse. Forcemeats are used in many different items from charcuterie, such as sausages and pâtés. Pork fatback is often used as the fat for a forcemeat because it has a neutral flavor that will not interfere with other flavorings or seasonings.
Forcemeat
Egg yolks that are cooked all the way through so there is a hard yolk.
Over hard egg