cooking test

Dice

Cutting into squares

Mince

Cutting into really small pieces

Julienne

To cut into long, thin strips

Chop

A generic term for cutting

Serrated blade

A spiky, saw-like knife

Fry

To cook in hot oil, allowing the food to get crispy

Deep fry

To dunk completely in hot oil, allowing food to crisp

Bake

To cook in the oven using dry heat

Broil

A brief cooking in the oven using very hot, dry heat

Roast

Cooking in the oven over a long period of time using dry, low heat

Convection cooking

A way of cooking that evenly distributes heat using a coil and fan, cooking faster

Contaminant

Something that does not belong in food

Food danger zone

When food is between 40-140 degrees F, leading to bacterial growth

Absorption

How we are able to use nutrients

Artificial sweetener

Chemically altered sugar based substance

Botulism

Creates a toxin affecting the brain

Cholesterol

A waxy substance found in the blood

Fortified

Nutrients added to food that weren't there before

Leavening agent

Creates gas bubbles in batters and doughs

Diet

Common food patterns of a person or group

Antioxidant

Compound that slows cell deterioration from air

Phytochemicals

Chemicals in food that help fight off common diseases

Cross contamination

Bacteria from one food has now touched and gotten on another

Bread

Coat food in flour, egg/dairy, then breadcrumbs

Mise en place

Getting all ingredients and tools ready

Baste

Covering meat in juices, often its own

Roux

Mixture of butter and flour

Mirepoix

Celery, onions, carrots

Basic white sauce

Contains fat, flour, and milk

Marbling

Fat patterns in red meat

Freezing & boiling points of water (Fahrenheit)

32 and 212 degrees

Lacto-ovo-vegetarian vs. vegan

Vegans eat no eggs, meat, or byproducts

Internal safe temperature of Chicken

165 degrees Fahrenheit

Internal safe temperature of rare beef

135 degrees Fahrenheit

Dredge chicken breast

Coat in flour or cornstarch