CULINARY (BASIC)

3 types of heat

Before beginning to cook, you should...

• prepare your meal and wash your hands

• prepare your meal and tie your shoes to prevent tripping

• wash your hands, roll up long sleeves and tie long hair

• roll up sleeves, tie long hair and remove loose clothing

LONG THIN STRIPS

vegetables that are cut in thinly shapes

What kind of this cutting?

• Brunoise

• Chiffonade

• Mince

• Julienne

Keep paper towels, dish towels and pot holders away from the stove so they don't catch on fire.

• false

• true

If you spill or drop something in the kitchen you should...

• ignore it for now

• clean the spill/object up right away with protection

• not walk barefoot near the spill/object

• clean the spill/object up right away

Finely chopped vegetables (carrots, celery, onion)

• Bechamel 
• Roux
• Mirepoux 

Seasoned liquid. Adds flavor and tenderizes

• Marinade 
• Reduce
• Roux

WHAT KIND OF CUT IS IN THE PIC?