means food bourne illness, found in under processed foods, canned low acidic foods, baked potatoes, untreated garlic and oil products. One sign is a bulging can.
What is Botulism?
100
coating an item with dry ingredients
What is Dredging?
100
Cooking tomato pulp to a very heavy consistency
What is tomato paste?
100
everything in its place. A French culinary term.
What is mise en place?
100
foods cut into matchstick shapes, 1/4 x 1/4 x 2"
What is batonnet?
200
food bourne illness, found in poultry, poultry products, meat porducts, dairy produts, protein foods, fresh produce.
What is Salmonella?
200
Cooking with a radiant heat source above the food item
What is Broiling?
200
the rice is sauteed and then baked.
What is rice pilaf?
200
cook till resistant to the tooth, most often used when referring to pasta.
What is al dente?
200
an oven that uses circulating air
What is convection oven?
300
The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another.
What is cross - contamination?
300
cutting ingredients into cubed pieces
What is Dicing?
300
cooking equal parts flour and fat, used as a thickening agent
What is roux?
300
served with its natural juices
What is au jus
300
provides the proper condition for more rapid dough rising
What is proof box?
400
41 - 135 degrees F
What is the temperature for food danger zone.
400
method of deflating risen dough and as a result Carbon dioxide is expelled.
What is Punching Down?
400
a selection of herbs tied together and used as seasoning
What is bouquet garni?
400
finely shred leafy vegetables or herbs
What is chiffonade?
400
a combination of unmixable liquids (oil and water) brought together with an additive, such as egg yolk. Creates a smooth consistency.
What is emulsion?
500
The pathogen that is found in the hair, nose or throat of a human being
What is Staphylococcus Aureus
500
The process of using a liquid to dissolve food left in a pan after sauteing or roasting.
What is Deglaze?
500
peeled, seeded, and diced tomatoes. Fine pieces.
What is concasse?
500
foods cut into cubes, 1/8 x 1/8 x 1/8
What is brunoise?
500
food used as a decoration, should be edible and a reflection of the dish itself.