used to mix liquids such as milk, eggs, etc - incorporates air into the liquids
What is a whisk?
to beat rapidly to incorporate air and to increase volume
What is whip?
50% of your plate according to the new Canada Food Guide
What is fruit and vegetables?
4-60 degrees Celsius
What are the danger zone temperatures?
on the right side, right next to the plate
Where do you put the knife in a proper table setting?
used to stir ingredients together
to heat a liquid such as milk to the simmering point
What is scald?
25% of your plate according to the new Canada Food Guide
clean, cook, chill, separate
What are the 4 sanitation rules you need to follow in the lab?
on the right side of the plate, next to the knife
Where do you put the soup spoon?
two pans put together - bottom pan is normally filled with water - used for melting chocolate etc
What is a double boiler?
What is to cube?
three things you could substitute for meat if a person was a vegetarian
What are tofu, nuts, peanut butter, eggs?
keep knives sharp, don't put in dish water, cut away from yourself
What are rules to follow when using knives?
first utensil above the plate
What is the dessert spoon?
Used to cut fat into flour when making pastry
What is a pastry blender?
to combine two delicate mixtures by gently cutting down through the mixture, across the bottom and turning over near the surface
What is to fold in?
Aids in the formation and maintenance of strong bones and teeth
What is calcium?
Pot handles should be turned inward, have the right size burner for the pot, do not preheat the burner
What are some safety rules when using pots?
to the left of the plate, right beside the plate
Used to spread sauce on meat while cooking, or melted butter on pastry before baking
What is a pastry brush?
to cut food into the smallest possible pieces
What is to mince?
What is iron?
turn off the power, block the oxygen source, use a fire extinguisher
What do you do when there is an oven fire?
to the top right of the plate, furthest away from the plate
What is the glass?