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36 Cards in this Set
- Front
- Back
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Dish washing order |
Cups, cutlery, dishes, pots/pans/bakeware, knifes |
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How long do you wash hands for? |
20 seconds |
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What’s safer to cut with a sharp knife or a dull knife? |
A sharp knife needs less pressure on the blade preventing slips |
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What is fbi |
Food born illnesses |
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Some causes of fbi are... |
Stored improperly, poor personal hygiene, contaminated equipment, isn’t properly cooked |
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Food poisoning symptoms |
Diarrhea Vomiting Upset stomach Fever Cramps |
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Who is at most risk |
Infants and children |
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What does fat tom stand for |
Food Acid Time Temperature Oxygen Moisture |
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What are the dry measuring cups |
1 cup 1/2 cup 1/3 cup 1/4cup |
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What to do when measuring |
Over fill cup Level off Unless brown sugar then pack it in |
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Teaspoon measurements |
1 tablespoon 1teaspoon 1/2 teaspoon 1/4 teaspoon |
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Measuring butter |
Pour 2/3 cold water add scoops of butter til the amount is correct |
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Directions |
The steps to follow |
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Ingredients |
Different foods put together |
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Yeild |
Number of servings |
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Brining |
To soak meat in a brine solution |
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Ceviche |
Marinate raw fish with citrus then heat it |
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Julienning |
Cut into sticks |
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Stir-frying |
Cook smaller pieces faster |
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Hot sand frying |
Got sand cooking food at high temperatures |
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Hot salt frying |
Sea salt in a wok heated at high |
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Blanching |
Boil in water |
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Coddling |
Cool egg below boiling point |
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Bamboo steamer |
Steams food |
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Paella pan |
Slowly cooks things |
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Wok |
Cooks |
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Tagine |
Slowly cooks food |
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Handi |
Cooks rice and meet |
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Spaetzle maker |
Gives food shape |
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Ableskiver pan |
Pancake puffs |
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Tandoor |
Heats food on high |
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Raclette |
Grills meat and melts food |
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What does etiquette mean? |
The customary code of polite behaviour in society |
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Why do you always use the farthest cutlery first |
It’s your first course cutlery |
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What is to be ordered first |
Beverage |
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What is the order of your place setting |
Back (Definition) |
