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MCMC
Recipe Parts
Cutting/prep terms
Equipment
Procedure for use
100
measuring equipment
What does the first M in MCMC stand for?
100
Ingredients are listed in exact amounts, sometimes in the order with which you would use them.
What is a List of Ingredients and Amounts
100
Cutting food into small, uneven pieces.
What is chopping?
100
A mixing tool made of loops of wire attached to a handle that helps to incorporate air into foods
What is a whisk?
100
close-toed shoes
What are the correct shoes to wear once you are working in the kitchen area?
200
Cooking/cleaning equipment
What does the fourth C stand for in MCMC?
200
The size and number of servings per recipe
what is yield?
200
To make small, straight, shallow cuts with a slicing knife in the surface of the food. Often done to tenderize meat.
What is scoring?
200
colander.
What is a perforated bowl used to drain fruits, veggies, and pasta?
200
up in a ponytail or back in a hairnet
What is the correct way to wear your hair in the kitchen area?
300
Mixing equipment.
What does the third M in MCMC stand for?
300
these are used to guide mixing and handling of a recipe.
What are step-by-step directions?
300
To cut food into very fine, uneven pieces
What is mincing?
300
Several thin, curved pieces of metal attached to a handle. Used to blender shortening with flour when making a pastry.
What is a pastry blender?
300
Washing the skins, possibly peeling and/or seeding
List necessary preparation for fruits and vegetables before use.
400
Cutting/prep equipment.
What does the second C in MCMC stand for?
400
tools that enable successful cooking. Most necessary ones are not all listed on a recipe.
What is equipment?
400
To soak food in a cold, seasoned liquid containing acid to add flavor.
What is marinating?
400
This covers the rolling pin to prevent dough from sticking to it.
What is a stockinette?
400
create a timetable.
What must be done BEFORE you start cooking?
500
This ensures that food is cooked all the way through and at the correct heat. The end result will be a successful dish.
What is temperature and time?
500
Leave an opening in a food's covering in order to let steam escape.
What is venting?
500
This is the most versatile of all kitchen knives.
What is chef's knife?
500
clean the work area, serve the food.
What must be done AFTER you finish cooking?