Safety
A name for bad bacteria
Pathogen
You cook soup in this
pot or saucepan
to cook in hot, bubbling water
to boil
To cut into small pieces
To dice or chop
This gives you instructions for cooking
recipe
Where raw meat should be stored
Bottom of the refrigerator
Measure flour with this
Dry measuring cup
to cook with enough oil to cover the food
to deep fry
to cook on a grill over a charcoal or seasoned wood fire
to barbecue
The purpose of "flour" in a recipe
Provides the structure of the baked product.
thickener
How to clean up shards of broken glass
sweep and use a wet paper towel
For leveling off
straight edge or spatula
to cook by heating in water vapour
to steam
to remove the skin/outer layer of a food
to peel
The function of fat in a baked product
tenderness and flavor
Two ways to put out a grease fire
damp towel, fire blanket, pan lid
flour, sand, fire extinguisher
For draining water off pasta
colander or strainer
to cook liquid on a low temperature
to simmer
to work dough with the hands, constantly folding
knead
Food that needs to be refrigerated or it will go bad
perishable
The reason a sharp knife is safer than a dull one.
Sharp knives don't slip off food
Use this type of pan for apple pie
pie pan
To crush into a soft pulp
To mash
To quickly cook food in a small amount of oil/butter
The function of liquids in a recipe
blending dry ingredients together
adding moisture
dissolving
The potential harmful bacteria sometimes found in raw and undercooked meats/dairy products/unclean produce
Foodborne Illness
To remove the outer skin of a citrus fruit
a zester
to beat rapidly to force air into a mixture
to whip
to mix butter and sugar together until smooth
Cream
the chemical leavening agent/ingredient that cause batters to rise when baked
baking soda and baking powder