cooking test

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35 Terms

1
Dice
Cutting into squares
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2
Mince
Cutting into really small pieces
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3
Julienne
To cut into long, thin strips
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4
Chop
A generic term for cutting
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5
Serrated blade
A spiky, saw-like knife
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6
Fry
To cook in hot oil, allowing the food to get crispy
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7
Deep fry
To dunk completely in hot oil, allowing food to crisp
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8
Bake
To cook in the oven using dry heat
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9
Broil
A brief cooking in the oven using very hot, dry heat
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10
Roast
Cooking in the oven over a long period of time using dry, low heat
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11
Convection cooking
A way of cooking that evenly distributes heat using a coil and fan, cooking faster
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12
Contaminant
Something that does not belong in food
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13
Food danger zone
When food is between 40-140 degrees F, leading to bacterial growth
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14
Absorption
How we are able to use nutrients
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15

Artificial sweetener

Chemically altered sugar based substance

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16
Botulism
Creates a toxin affecting the brain
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17
Cholesterol
A waxy substance found in the blood
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18
Fortified
Nutrients added to food that weren't there before
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19
Leavening agent
Creates gas bubbles in batters and doughs
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20
Diet
Common food patterns of a person or group
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21
Antioxidant
Compound that slows cell deterioration from air
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22
Phytochemicals
Chemicals in food that help fight off common diseases
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23
Cross contamination
Bacteria from one food has now touched and gotten on another
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24
Bread
Coat food in flour, egg/dairy, then breadcrumbs
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25
Mise en place
Getting all ingredients and tools ready
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26
Baste
Covering meat in juices, often its own
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27
Roux
Mixture of butter and flour
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28
Mirepoix
Celery, onions, carrots
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29
Basic white sauce
Contains fat, flour, and milk
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30
Marbling
Fat patterns in red meat
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31
Freezing & boiling points of water (Fahrenheit)
32 and 212 degrees
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32
Lacto-ovo-vegetarian vs. vegan
Vegans eat no eggs, meat, or byproducts
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33

Internal safe temperature of Chicken

165 degrees Fahrenheit

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34

Internal safe temperature of rare beef

135 degrees Fahrenheit

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35
Dredge chicken breast
Coat in flour or cornstarch
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