Prelim kitchen

• Sous vide- It is a method of cooking wherein the food is sealed in airtight plastic bags in a water bath. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the

  outside and retain moisture.
• Chefs knife- It is the most frequently used knife inside the kitchen, for general purpose.
• Saute-its a French term for "To Jump'. Very little oil is used.
• Table salt- TYpe of salt that has a fine granulation, contain iodine as dietary additive.
• Saute- It is A type of dry-heat method of cooking wherein the food is tossed in a wok of pan with a lite

  oil. A French term for "to jump"
• Flat top- It is a type of cook-tops or range tops wherein the burners are covered with steel plate
• Convection Oven- It is a type of an Oven that contains fans that circulate the air and distribute the heat rapidly

  throughout the interior.
• Freezer- it is a type of food storage equipment that hold foods for longer or store foods purchased in a frozen form.
• Bain marie- It is a type of hot food holding equipment that uses bot water Bath
• Scale- One of the most important devices in the kitchen that allows chefs to weigh with more precision and accuracy.
• Pairing knife- It is a small pointed blade 2 to 4 inches long and is used for trimming vegetables and fruits.
• conventional oven- It is a type of oven that operates simply by heating air in an enclosed

  space.
• Heavy duty flat top- A type of range tops wherein burners are covered with heavy cast space.
• mirepoix- Consists of 50% onion, 25% carrots and 25 % celery.
• Bechamel- It is one of the 5 mother sauces that contains roux, butter and milk or cream
• Hors d’ouvres- it is a French Term for Canape or Cocktail Appetizers.
• Hollandaise- One of the 5 mother sauces that contains egg yolks, butter and lemon.
• Deep-fry- TYpe of dry heat method of cooking wherein the food is totally Submerged in oil
• Mise en place- It is a French term meaning "Putting in place".
• Espagnole- It is one of the 5 mother sauces that contains brown roux, brown

  stock and a small amount of tomato sauce.
• Quarter- It is a kind of cuts wherein vegetables are cut into four equal parts.
• Sous vide- It is a method of cooking sealed in airtight plastic bags in a water
• Bilogical- This type of foodborne hazard that include bacteria, viruses, parasites And fungi
• Cooking- It is an art, a science and a technology of preparing foods for Consumption
• Microwave- This type of oven has a special tubes that generate radiation which creates heat inside the food.
• Moist heat- Its a cooking method that uses water or moisture to cook food.
• Boning knife- It is a thin, pointed blade about 6 inches and used for boning raw Meats and poultry
• Table salt- It is a type of salt that has a fine granulation that may contain iodine

  as a dietary additive.
• Pan fry- A drey heat method of cooking that uses moderate amount of oil to

  fry an item such as fish.
• Types of cutting boards

  RED- raw meat

  YELLOW- poultry

  BLUE- cooked food

  BROWN- seafood

  GREEN- fruits and vegetable

  WHITE- Dairy products
• 5 mother sauces

  Tomato sauce

  bechamel

  espagnole

  hollandaise

  veloute
• Parts of knife

  Tip

  point

  edge

  spine

  bolster

  tang

  heel

  butt

  scale
• Types of stock

  white stock

  brown stock
• Kinds of cut

  Batonnet

  brunoise

  cube

  chifonade

  chop

  concasser

  emincer

  quarter

  rondelle

  slice

  shred

  julienne

  fine chop
• Cold storage

  walk in freezer

  chest freezer

  freezer

  up right freezer
• Manual dishwashing

  scrape

  pre-rinse

  wash

  rinse

  sanitize

  air dry