knives/ cooking methods
Boiling a liquid until the consistency thickens and flavor is enhanced
reduce
What should your guiding hand look like?
claw - curled under, no fingertips exposed
HIgh heat cooking technique with a small amount of fat
saute
What can you do to keep your cutting board from slipping?
wet paper towel or rag underneath
A knife with a jagged edge that can cut through items that may otherwise squish.
serrated knife
Equal parts flour and fat used to thicken soup or sauces
Roux
How should you safetly clean a knife?
Don't put in soapy water, clean right away with blade away from you, wash rag
Liquid reaches 212 degrees F; large bubbles breaking surface of water
Boil
Adding a liquid to a hot pan which stops the cooking process and releases the browned bits left on the pan.
Deglaze
When you carry a knife-if you ever need to, how you carry it
What is down by your side with the blade facing behind you?
Liquid reaches 190 degrees F; small bubbles rise from bottom of pot to break surface of water.
Simmer
What is the brown residue left on the bottom of the pan after cooking called?
Fond
A rough cut that makes similar sized peices, but is not as precise.
chop
What is the correct way to hold a chef knife?
Choked up - grip the heel of the blade with thumb and forefinger and wrap remaining three fingers around the handle.