4 C's Safety
Someone uses the same cutting board for their meat and then veggies.
What is Cross Contamination?
To cook in enclosed space with hot air, like an oven.
What is Bake?
A tool used for a majority of kitchen cutting tasks.
What is a Chef's Knife?
To cut into small, rough shaped pieces.
What is Dice?
An ingredient used in most baked goods to give a product structure.
What is Flour?
Chicken is cooked to 150°F.
What is Cook?
To cook in liquid that reaches 212°F, where bubbles break the surface.
What is Boil?
A rubber utensil used for scraping down bowls, folding in ingredients, spreading out batter, etc.
What is a Rubber Spatula?
To cut into even-sized cubes.
What is Cube?
A common sweetener, white in color, used in many recipes.
What is Sugar?
John puts food away after three hours.
What is Chill?
To cook in a pan using oil/fat, at medium heat.
What is Pan Fry?
A piece of measuring equipment, used for liquids.
What is a Liquid Measuring Cup (LMC)?
To cut into long, match-like strips, about 1/16'.
What is Julienne?
A flavoring that is derived from alcohol and a certain type of bean. Used to sweeten recipes.
Water is spilled on the floor, so the chef will clean it when done with the current task.
What is Clean?
To cook delicates slowly, generally at a simmer, in a pot of water.
What is Poach?
A "grabber," that can be used for mixing and plating pasta.
What are Tongs?
To cut into a round shape, typically used with carrots.
What is Rondelle?
A rock-like granule often added to taste.
What is Salt?
Meat stored on the top shelf of the refrigerator, and vegetables on the bottom.
What is Cross Contamination?
To cook a food by first searing, then adding liquid to the pan and covering to allow it to finish.
What is Braising?
A fine-mesh utensil that separates bits from liquids.
What is a Sieve?
To carve into a seven-sided, football-like shape.
What is Tournée?
An ingredient added to baked goods that help them rise without yeast.
What is a Leavening Agent?