Safety and Sanitation
How high must a bottom shelf be off the ground in a culinary kitchen?
6"
Definition of Chop
irregular cuts of similar size
This kitchen tool finely shreds hard cheeses
Microplane
To cook a food in the vapor of boiling water
steam
The part of the egg used as a leavening agent
egg white
Explain 3 times when a food should be tossed out.
After expiration
Visible Mold
After 4 hours
1/4" x 1/4" x 1/4"
This kitchen tool is used to cut bread
serrated knife
to turn combine a lighter ingredient with a thicker ingredient by turning it over and over using a rubber scraper.
Fold
This mixing method uses a well to combine the dry ingredients with the wet ingredients
Muffin method
List 3 ways to properly thaw foods
Under cold water
In fridge for 24hours
In microwave
During the cooking process
Definition of a slice
Thin cuts 1/4" thick
This kitchen tool adds air and separates large clumps from dry ingredients.
sifter
When bubbles continuously rise and break on the surface of a pot.
boil
The first step in this mixing method is to cut your fat into your dry ingredients using a pastry blender.
The biscuit method
What is the temperature danger zone? List the degrees an the description.
41-135 F
The zone at which bacteria grows fastest.
Definition of chiffonade
Stacked, rolled and thinly sliced leaves
This kitchen tool removes the outer peel of a vegetable.
To mix using a rapid circular motion., Often done with an electric mixer.
To beat
Quick breads use these leavening agents.
Baking Soda
Baking Powder
Egg Whites
Steam
An example of a ready-to-eat food and how should we handle them.
Bagel - with tongs or gloves
Definition of battonet
1/4" x 1/4" x 2" - French fry
This kitchen tool separates liquid from large food items.
Collander
To combine sugar and fat until light and fluffy
To cream
What is the purpose of kneading?