to chop and cut

scrap down or fold in ingredients

to cut food on

What piece of equipment is this?

allows baked goods to cool

lift and flip food while cooking

separates large solids from liquids

metal pan used to bake foods in oven

What piece of equipment is this?

dry measuring cups are used to measure...

liquid measuring cups are used to measure...

measuring spoons are used to measure...

When measuring granulated sugar, use a dry measuring cup & pack in as much sugar as possible. Last, level off.

When measuring brown sugar, lightly spoon sugar into cup and overfill the cup so you can gently level off.

1/2 cup of butter= _____ sticks(s) of butter

___ Tbsp = 6 tsp

____= to mix ingredients by gently turning one part over into another with a rubber spatula

___= to make mixture smooth by lifting it over and over quickly to incorporate air

___=To divide fat into flour with a pastry blender until it is distributed in small particles throughout the mixture

___=To work dough with the “heel” of your hands, using a pressing motion, by folding and stretching until smooth

___= to beat sugar and fat together until fluffy. Used when baking

The yield of recipe tells you how much of a finished product will be produced using this recipe

What should all recipes include regardless of recipe format?

When using a chef's knife, you should hold the knife with 4 fingers wrapped around the handle on one side and thumb on the other. Never touch the metal knife part of the knife.

When using a chef's knife, your guiding (non-dominant) hand should hold food with curled knuckles to avoid accidentally cutting finger tips.

Chef's use a rocking motion while cutting. The tip of the knife should stay on the cutting board, chef glides the knife forward while rocking the knife down, then glides the knife backward to complete the cut.

What knife cut is this?

What knife cut is this?

____- heat methods transfer heat to food by conduction, convection, hot air convection, or radiation.

____- heat methods transfer heat to food by liquid or steam in the cooking process.

to cook by immersion in water that has been heated to near 212 degrees

to cook liquids below 212 degrees, bubbles form slowly and break on the surface

to cook food by frying it quickly in little hot fat. Translated- "to jump" in the pan

to cook food in an oven using dry-heat without direct exposure to a flame