Show:
Weights & Measures
Temperature
Cooking Terms
Cooking Methods
Knife cuts
100
4 Cups
What is 1 Quart
100
The temperature in which chicken is done
What is 165 degrees
100
To cut into small pieces
What is Chop
100
Cook food in small amount of fat at high heat
What is Saute
100
1/4" x 1/4 x 1/4" (.6cm) square
What is Small dice
200
4 Quarts
What is 1 Gallon
200
40 - 140 degrees Fahrenheit
What is The Danger Zone
200
To mix ingredients thoroughly
What is To beat
200
To cook food in liquid at temperature just below boiling
What is Simmer
200
cut into long thin strips.
What is Julienne
300
8 Fluid ounce
What is 1 Cup
300
32 F
What is Waters freezing point
300
To mix two or more ingredients
What is To combine
300
To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to
What is to Braise
300
3/4"x 3/4" x 3/4" (1.9cm) square
What is Large dice
400
16 ounces
What is 1 Pound
400
212 F
What is Waters boiling point
400
To beat rapidly to incorporate air and to increase volume
What is to Whip
400
To cook in oven in uncovered pan
What is to roast
400
diagonal cut at a 45 degree angle that is oval in shape.
What is Bias
500
2 Cups
What is 1 Pint
500
Minimum Internal Temperature for fish and seafood
What is 145 F
500
To combine two mixtures by gently cutting down through the mixture, across bottom and turning over near surface
What is to fold in
500
cook by simmering in a small amount of liquid
What is Poach
500
a fine julienne of a rolled leaf vegetable or herb
What is Chiffonade