Cooking Techniques
What is it called when we put a pot of water in the stove until it bubbles?
boiling
how do we keep our non dominant hand from getting cut while using a knife?
claw
Is a carrot a fruit or a vegetable?
vegetable
What color fruits and veggies help your heart?
red
what part of the plant is broccoli?
the flower
What is the French word that we use when we cook something in a small amount of oil?
Sauté
What is it called when we cut things in cubes?
dicing
Is a pumpkin a fruit or a vegetable?
fruit
What part of your body are orange foods good for?
your eyes
name all four food groups
protein, grains, fruits/veggies, dairy
which cooking technique do we use after sautéing that involves adding liquid to a hot pan to release the caramelized bits of food on the bottom of the pan.
deglazing
how do we typically cut garlic?
mince
Is zucchini a fruit or a vegetable?
fruit
What are leafy green veggies good for?
your bones
What should internal temperature should you cook chicken to?
165 degrees f
What is it called when we put a bowl over a pot of boiling water in order to melt something?
hint: It's the best way to melt chocolate.
double boiler
what is it called when we cut veggies in thin strips?
julienne
Is Jicama a fruit or a vegetable?
What makes carrots orange?
Carotenoid pigments
What does protein do for your body?
gives you lasting energy and helps your cells rebuild
Which cooking technique involves moving vegetables from hot water to cold water in order to shock them?
Blanching
What cutting technique is named after the French word for ribbons?
chiffonade
Is corn a fruit or a vegetable?
neither, its a grain
What is the antioxidant, color changing pigment in purple cabbage?
Anthocyanin
Who was the first chef to have a cooking show?
Julia Child