Whisk
1 cup = ____ ounces
8 ounces
How many hours are considered safe for food to sit out at room temperature?
2 hours
To cook food using dry heat usually in the oven.
Bake
What part of a recipe tells the number of servings?
Yield
1 pint = ______ cups
2 cups
Never put a sharp knife in _________
a bowl of soapy water
To cook quickly in a small amount of fat.
Saute
How many Mother Sauces are there?
5
Used to measure very small amounts of ingredients
Measuring Spoon
Name two ways to abbreviate teaspoon.
t and tsp
What temperature range is considered "The Danger Zone?"
40 F - 140 F
A French term that means "everything is its place."
mise en place
What type of ingredient adds flavor and interest to foods and is used in small amounts?
Spices
Can be used to blend batter, whisk eggs and even knead dough
Stand Mixer
A recipe calls for 3/4 c. of oil. How will you measure this?
liquid measuring cup
When bacteria is transferred from one food to another it is called ______.
Cross-Contamination
To cook in liquid hot enough for bubbles to break on the surface.
Boil
When you put food on a plate to make it look interesting and delicious it is called ______.
Plating
Type of knife with saw-like teeth. Good for cutting bread and tomatoes.
Serrated Knife
1 Tablespoon = ____ teaspoons
3
What happens to foods that are in The Danger Zone for too long?
bacteria can grow
To combine a delicate ingredient (ex. whipped cream) with a solid mixture using a slow rolling motion.
Fold
To make a roux, use equal parts of ____ and ____.
Flour and Butter (Fat)