Show:
Changing Yields and Subs
Time Management and Teamwork
Cooking Appliances
Cooking Tools
Cooking Terms
100
Affects how fast the food cooks.
whats is pan depth
100
When preparing food, do you have the _____ and ______ you need?
what is ingredients and equipment
100
toasts bread and heats up food
What is a toaster
100
used for boning meat
What is a boning kife
100
mix two or more ingredients
What is blending
200
represtents the number of servings needed.
what is Desired Yield
200
you will need to draw on your _____ to think critically to help you identify other tasks and find or estimate the time each requires
what is ability
200
works like a cooktop on a range
What is a protable electric burner
200
drains food
What is a strainer
200
when the center is removed
What is core
300
3000 feet or below
what is average cooking altitude
300
to fit different tasks together smoothly
what is dovetail
300
equipment for cooking food on top of the range
What is cookware
300
measures tempature
what is thermometer
300
when food is cooked in hot fat
What is fry
400
humans take far more than needed
what is sodium
400
1st part is developing a schedule
what is consulting your work plan
400
have one long handle and come with a cover
What is a saucepan
400
used to peel vegtables
What is vegtable parer
400
when you mix together
What is toss
500
needs to be changed if the yield is not what you need
what is recipe
500
always store items in the same place so that you wont waste time looking for them
what is organizing the kitchen
500
range from sizes of 3-20L
What is Pots
500
saves your counter from cuts
What is cuttung board
500
coat with sugar
What is glaze