Paperwork Pantry
These three acronyms describe your course, program, and college-wide learning goals.
What are SLOs, PLOs, and ILOs?
“It’s not life or death, it’s just ______.”
What is lunch?
This is the very first thing you do when entering the kitchen lab, before touching anything else.
What is wash your hands?
Cooking food using dry, radiant heat, typically in an oven.
What is roasting?
This is the “holy trio” of aromatics used in many soups and sauces: onion, celery, and carrot.
What is mirepoix?
This potato dish becomes greasy when the oil temperature is too low.
What are French fries (or fried potatoes)?
This is the date of your Lab Final Run.
What is Monday, December 8?
“You can always ______, you can never ______.”
You store these in sealed containers on the bottom shelf of the refrigerator so juices do not drip onto other food.
What are raw meats?
This is the heat level you use when sweating onions so they soften but do not brown.
What is low heat?
This kitchen staple is added at the end of cooking to brighten the flavor of a dish.
What is fresh herbs?
This type of heat transfer occurs when heat moves through direct contact, like a pan touching food.
What is conduction?
This is what happens if you’re not fully cleaned up and reset by the end of lab starting Week 3.
What is a zero for the day?
*Something is lost* “So I’m not going to go over there and ______, right?”
What is find it?
This must be fully restrained every single lab day, no exceptions, to meet safety and sanitation standards.
What is your hair?
This cooking method fully submerges food in gently simmering liquid.
What is poaching?
A balance of fat, salt, acid, and aromatics; layering flavors; using fresh herbs at the end.
What is the best seasoning to flavor vegetables?
This reaction is responsible for browning and rich flavor when food meets high, dry heat.
What is the Maillard reaction?
This is what you’ll have for your final if you skip the Lab Final Shopping List discussion.
What is no ingredients?
"NO _______ IN THE ________!"
What is knives and sink?
These shoes are required in lab to prevent slips, burns, and spills from injuring your feet.
What are closed-toe, non-slip shoes?
This knife grip keeps your thumb and index finger on the blade for control.
What is the pinch grip?
This grain must be toasted in fat before adding liquid when making pilaf, to develop flavor and keep grains separate.
What is rice?
This is the process of increasing or decreasing a recipe to match the number of portions you need.
What is scaling a recipe?
These are the two things you must do if you use ChatGPT or another AI tool on an assignment.
What are rewrite the answer in your own words and cite the AI tool?
The amount of times you will watch a lecture about salads if you get the culinary certificate from CMC. No, it's not infinite, even though it seems that way.
At least three.
This is the safe internal temperature zone that all TCS foods must avoid during prep, cooking, and cooling.
What is the Food Danger Zone (41°F to 135°F)?
(1 bonus point to the answering team if anyone in the class sang "Danger Zone")
This is the French term for assembling and organizing your ingredients before cooking.
What is mise en place?
This flavorful cooking liquid forms the base of most soups and sauces and is made by simmering bones with mirepoix.
What is stock?
This soup is thickened by starch released from the main ingredient, not by roux or cream.
What is a purée soup?
This is the total number of possible points without extra credit.
What is 1,000 points?
The exact person Chef loves to brag about bringing his food home to. Your answer must be word-for-word to get credit.
Who is "my/his hot doctor wife"?
When carrying a knife through a busy kitchen, this is what you must announce loudly and clearly.
What is “Knife behind!” or "Sharp!"?
This dry heat method cooks food quickly in a small amount of fat over high heat.
What is sautéing?
This acidic ingredient brightens vegetables and prevents browning in apples and pears.
What is lemon juice?
This is the most common reason a soup tastes flat, even if the ingredients are correct.
What is under-seasoning (not enough salt)?
This is the place you should go with a question after checking the syllabus but before asking/emailing Chef.
What is the weekly Course Q&A discussion board?
On Chef’s personal record board of “most chaotic prep days,” this is the highest number of shopping trips he has made in a single day for class.
What is 5?
The acronym meaning a food management and inventory system that prioritizes using older products first to reduce waste and ensure food safety
What is FIFO or First-In, First-Out?
This method uses dry, circulating heat and is how you cook items like roast chicken or sheet-pan vegetables.
What is roasting?
This is the main reason mashed potatoes become gluey.
What is overworking the starch?
This pigment makes carrots, squash, and sweet potatoes orange and is very stable under heat.
What are carotenoids?
This is the only week in the syllabus when no extra credit assignment is due.
What is Week 18?
When a dish comes out a little too fiery, Chef blames it on this very fragile feature of his own tasting abilities: “My delicate ________________________.”
What is 'Caucasian palate'?
This label must be on every container you store or prep food in, no exceptions.
What is the item name and the date?
This is the correct way to check pasta for doneness.
What is tasting for al dente?
This starchy cooking liquid helps emulsify pasta sauces and create a silky texture.
What is pasta water?
This math-driven skill supports food costing, ordering accuracy, and professional prep list planning.
What is calculating AP, EP, and yield percentages?