Kitchen Safety
True or False. A sharp knife is safer than a dull knife.
True. A dull blade is actually more dangerous to use than one that is sharp because a dull blade needs more pressure to cut, increasing the chance that the knife will slip with great force behind it.
Moist, Dry & Combination
What are cooking methods
How many mother sauces are there
What is 5
The most popular lunch food in the United States.
What is a Sandwich
What you should do after handling eggs
What is change your gloves
What you say when opening an oven or moving any hot items
What is "Hot Stuff"
The application of heat transferred to food
What is Cooking
Thickening agent made from equal parts of fat & four
What is a roux
The most basic ingredient of any sandwich
What is the bread
Honey should be measured in what type of measuring cup
What is liquid
The physical movement or transfer of harmful bacteria from one person, object or place to another
Cross-Contamination
Dry cooking method that involves an oven
Bake
Made from butter, egg yolk, and flavorings (especially lemon juice.
Particularly delicious on seafood, vegetables & eggs
What is Hollandaise sauce
A combination of pastrami or corned beef with sauerkraut, Swiss cheese, and Russian or Thousand Island dressing on rye bread.
What is a Reuben
How many teaspoons are in one Tablespoon
What is 3
The minimum amount of time you should wash your hands with soap & water before handling food
What is 20 Seconds
Cooking technique that involves a small amount of fat such as oil or butter cooked in the pan. It comes from a French word that means to bounce or jump.
Saute
Prepares sauces and stews and sauté foods to order.
Saucier
Originated in Italy and is made in a sandwich press that leaves characteristic parallel lines on the outside of the bread.
What is Panini
French culinary term that means to put in place or have everything in its place
Mise en Place
The place you aim the fire extinguisher hose while attempting to put a fire
The Base
Simmering a liquid until some of it evaporates
Reduce
A rich cream sauce made from cream and a roux, with an onion pique
Bechamel
A tiny open-faced sandwich served as an hors d’oeuvre
What is a Canape
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. What is this temperature range called?
What is The Temperature Danger Zone