Not My Job!
This person gathers the cooking equipment, is responsible for the team, completes the major kitchen tasks and checks in with the instructor before the end of class.
Who is the Head Cook
List 5 kitchen Measuring Tools
What is
Dry nested measuring cups
Measuring spoons
Liquid measuring cup
Scale
Portion Scoops
Thermometer
The french term for "everything in it's place"
What is Mise En Place
This is the all purpose knife for chopping, slicing, and mincing all types of foods. It's blade is normally 8-14 inches long and tapers to a point at the tip.
What is a chef knife.
The types of 3 cooking methods
What are...
Moist
Dry
Combination
This person measures and gathers the ingredients, and assists with preperation and cooking.
Who is the Assistant Cook
A hand tool to cut a thick layer from a vegetable and fruit more efficiently than a knife.
What is a Vegetable Peeler
What is the difference between the first step of Mise En Place and the fourth step?
What is Nothing; Step 1 you read the recipe and Step 4 you re-read the recipe.
The type of knife is used to slice bread?
A dry heat cooking method that cooks food items on a hot flat surface in a relatively dry, heavy bottom skillet with minimal oil.
What is pan-frying
This person is responsible for cleaning out the sinks at the end of the period after the dishes have been completed?
Who is the Dish Washer
A type of oven that has a fan circulating hot air around the food as it cooks
what is a Convection Oven
To be able to finish one task start to finish before starting another
Mise en Place
Never _____ someone a knife, place it on the table or counter and allow them to pick it up themself.
Hand
The cooking method which involves partially boiling food then quickly chilling it in an ice bath.
What is blanching.
This person is responsible for immediately returning the dishes to the dish drying rack in their kitchen.
Who is the Dish Dryer
This pan has medium height, straight sides, and a single long handle. It is used for general cooking.
What is a saucepan
Peeling, Chopping, and Blanching would be which step of Mise en Place
Prep and Measure
The _____ is the top of a knife blade, which is the non-cutting edge of the blade.
First sear whole cuts of meat and them cover with liquid halfway then cook in a covered pot or pan in the oven or on the stovetop.
This person gathers the dining dishes and washes the dining table after all have sampled the product.
Who is the hostess?
A type of pot that includes a lower pot that holds boiling or simmering water to gently cook the food in the upper pot.
what is a double boiler
Name the steps of Mise En Place
1. Read the recipe
2. Gather equipment
3. Prepare the ingredients
4. Re-Read the recipe
5. Cook & Complete the tasks of the recipe.
6. Clean!
The metal that continues through the handle, giving more leverage and strength to the knife.
What is the TANG
Rapidly cooking that uses high heat from a source located above the food.
What is Broil