Share Culinary Arts Final Review Game
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This is a chemical that makes food unsafe to eat.
Contaminant
The temperature you should cook ground poultry, leftovers and casseroles are is....
165F
The temperature you should cook beef steaks, roasts, veal, lamb and seafood at...
145F
The temperature you should cook poultry beasts at....
170F
This is a knife with a long, triangular blade used for slicing, chopping and dicing.
A chef's knife
This is used for gripping and lifting foods.
Tongs
A pan for browning and frying.
Skillet
This is used for brushing sauce on foods and glazes on pastry.
Pastry Brush
This is a different way of measuring the same amount of product.
Equivalent
This is a different way of measuring the same amount of product.
Equivalent
What are the produces to measure a liquid ingredient.
Put on leveled surface, get at eye level, pour, check amount, adjust
The only ingredient you pack in this class is...
Brown sugar
What is cutting in and what supplies do you need to do it?
To combine solid fats with dry ingredients like flour and butter. You can use two knives or a pastry blender.
What is folding?
To gently mix a light, fluffy mixture into a heavier one.
To dredge means..
To coat food heavily with flour, breadcrumbs, or cornmeal.
To caramelize means...
To heat sugars on the surface of foods until hey liquefy and darken in color.
