"to cook in liquid above 212 degrees Fahrenheit"

"to cook food in a small amount of hot fat"

"to cook in a pan using hot fat; similar to sauteing but with more fat"

Keep hot foods hot and cold foods....

"a dry-heat cooking method carried out in an oven at temperatures between 300 and 425 degrees Fahrenheit"

"to cook uncovered under a direct source of heat"

"to soak food in a seasoned, often acidic liquid, before cooking to add flavor and possibly tenderize"

A sharp knife is safer than a dull knife. (usually)

"to coat a cooking surface (such as a baking pan) with fat (shortening, butter, cooking spray), to allow the food item to be released from the pan and not stick"

"to move a spoon or other implement around in a liquid or other substance in order to mix it thoroughly"

"to combine ingredients until smooth and uniform in texture"

"to beat food with a whisk or mixer to incorporate air and produce volume"

"to rigorously mix ingredients using a cooking utensil to thoroughly combine ingredients"

"to gently combine a light, airy ingredient (such as beaten egg whites) with a heavier one (such as whipped cream or cake mix)"

"to decorate or embellish a food with an edible item"

"to remove the outer covering or skin"

"to trim something by cutting away its outer edges"

"to provide with a layer or covering of something"

"to cut into small pieces (not sticking to a specific shape)"

"to cut into short, thin strips"

"to cut into small squares of equal size"

"to cut up or grind into very small pieces"

The danger zone is the temperature range between:

Which thawing method is NOT the best choice?

How many servings a recipe makes is the:

The most common place to contract a foodborne illness is:

The foodborne illness that affects the nervous system is: