2.05 Miscellaneous terms
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10 terms
Terms | Definitions |
|---|---|
 Cleaning procedures | The steps taken to ensure sanitation in the kitchen |
| Dried Beans | Legumes or beans that are dehydrated and must be sorted, soaked, drained, re-covered with water, boiled, and simmered to prepare for eating |
| Flatware | Forks, knives, and spoons used for eating. Also called silverware and eating utensils |
| Granulated | Refers to white sugar that has the texture of loose sand |
| High Quality | Characteristics of products that meet or exceed minimum requirements for a given product |
| Kitchen Centers | Areas in the kitchen where particular activity occurs, such as the cooking and serving center, cleaning center, food storage, and preparation centers |
| Linens | Various cloths used in preparing foods, cleaning, and eating (dish towels, rags, napkins) |
| Serrated | The edge of a knife that has scalloped edges - like a bread knife |
| Tang | The part of a knife that is inserted into the handle and in a high-quality knife uses rivets to hold it in place |
| Waxed paper | A food preparation wrap with a waxy coating to prevent sticking. It is used for many things including wrapping food as a clean place to rest food between food preparation steps |
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