You always want to walk with the point down by your _________.

I’m keeping my extra fingers _______________ out of the way.

Two common __________ cuts are rondelle and diagonal.

A rondelle cut involves cutting a round food into round slices. The size of this cut varies based on the _________ being cut.

_____________ and julienne are two types of cuts, which result in a stick shaped end product.

A julienne cut results in very thin slices, which are 1 1/2 to 2 and ________ of an inch by an 1/8 of an inch.

_________ _______ __________ refers to the preparation and assembly of ingredients, pans, utensils, equipment or serving pieces needed for a particular dish or service.

Mise en place is a ___________ statement which means to “Put in Place”

__________ __________ is the temperature at which a given oil will start to smoke.

We focus on making sure to put the name of the item, we also put the date it was _____________ out and also we like to put our _________ on it.

Biologically, if you go from 41°F (5°C) to __________ (57°C) that is where _____________ thrives.

Regarding food bacteria, the colder temperatures will slow it down and the hotter temperatures will _________ it.

Heat travels within items in three ways, by conduction, _______________ or radiation

Radiation is the transfer of heat by microwave and _____________ waves.

Broiling is a rapid cooking method, which uses high heat from a source located ______ the food.

Baking is the term used when foods do not have much ______________ until they are baked such as cakes, pies and cookies

Moist heat cooking techniques use water or water based liquids at various temperatures to cook the food items which are __________ in the liquids

Combination cooking techniques are useful because they can transform the less tender and less _______________ main ingredients into tender finished products.

There are _________ factors of flavor and those are taste, texture, temperature and appearance.

It is never safe to assume food is at the right internal temperature because it has finished it’s standardized cooking _________.

When storing ingredients, it is important to label them with the name, date, and your ____________.

The process of sautéing uses heat transferred mainly by ____________.

To prevent accidents in the kitchen, always carry knives with the blade pointing ____________.