Equipment & Recipes
Used to serve soups. stews, and gravy
Ladle
How long do you need to wash your hands for?
Minimum 20 seconds
What is the most common knife in a kitchen?
Chefs Knife
Non spoken feedback
Non-Verbal Communication
"To put everything into its place"
Mise en Place
1/4 1/2 3/4 1
Used to measure dry or thick ingredients
Dry Measuring cups
What is the correct internal temperature of cooked chicken AND pork?
165 & 145
To cut up foods into extremely small pieces, such as ginger or garlic
Mince
Flavor Enhancer
Salt
Leavening agents - List 2
Eggs
Baking Soda
Baking Powder
Yeast
Cream of tartar
Define Yield (in culinary Terms)
Total amount of the final product a recipe will make
Casseroles, soups, and other foods that contain a combination of raw ingredients such as meat must be cooked to the final temperature of the food requiring the highest internal temperature - TRUE or FALSE
True
How do you stop a cutting board from sliding across the counter?
Place a wet/damp paper towel under it
What are the 2 types of feedback?
Verbal and Non-Verbal
What is Roux?
Equal parts fat and flour
A handheld kitchen appliance that blends or grinds food by submerging a blade into the ingredients
Immersion Blender
Define P.A.S.S.
Pull, Aim, Squeeze, Sweep
Matchstick size pieces
Julienne
The end of a timeline, the completion time
Deadline
What is in a Mirepoux?
Onions, Carrots, Celery
Yield
Ingredients
Equipment
Directions
Time & Temperature
Explain the difference between cleaning and sanitizing
Cleaning is removing dirt or debris
Sanitizing is removing pathogens/bacteria
List the 4 parts of a knife
Tip, Edge, Spine, Handle
Explain the difference between an IgE and Non-IgE allergen response
IgE is serious and often life threatening - Anaphylaxis
Non-IgE is chronic and primarily affects the gastrointestinal system - Non life threatening
The foundations of cuisine
Fonds de Cuisine