KITCHEN SANITATION
This is the kitchen and the objects in it clean in order to prevent illness.
What is Kitchen Sanitation?
This is fostering habits that limit risks and prevent harm or injury while in the kitchen.
What is Kitchen Safety?
This is the first step of a GRDD.
What is "Get Done"?
This cut is 3/4-inch cube and has even pieces of vegetables (including carrots, celery, and onion) and are widely called for in all styles of cooking.
What is Large Dice?
This tool is used to measure tsp and tbsp.
What is Measuring Spoons?
You should always do this with soap and water before starting to cook and after handling raw meat, poultry, or eggs.
What is Washing Hands?
This is what your fingers should be when cutting.
What is flexed fingers?
_____ and _____ is what is listed in the "Get Ready".
What is Ingredients and Materials?
This cut is 1/4-inch cube and has even pieces of vegetables (including carrots, celery, and onion) and are widely called for in all styles of cooking.
What is Small Dice?
This tool is used to measure liquid.
You should use this item to keep long hair out of your face and getting into your food.
What is a Hair Tie?
Chemicals are stored in this space.
What is away from food and cooking areas?
Name 3 important things we include when completing and chunking our tasks in an analog clock.
What is Prep, Cook time, and Clean-up?
This cut is smaller than chopping or dicing, and the result is a soft or pasty texture.
What is Mince?
This tool is used for flattening dough into a thin layer.
What is a Rolling Pin?
Avoid wearing this clothing item because it could easily catch on fire or get in the way.
What is Loose Sleeves?
If an accident happens, this is what you should do.
Report it immediately and to get help.
Name all parts of a GRDD.
What is Get Ready, Do, Get Done?
This is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.
What is Chiffonade?
This tool is used to remove all liquid out of the food.
What is a Colander or Strainer?
What are dishes, floor, and counters?
You should do this when cutting raw meat and vegetables.
Use SEPERATE cutting boards for each.
Why do we work backwards when using a GRDD?
You plan backwards to be able to work forward.
This is the knife technique that creates small, uniform cubes of food that are usually 1/8 inch (3 mm) or less on each side.
What is Brunoise?
This tool is small and used to cook sauce on the stove.
What is a Sauce Pot?