1. 9/3 Have you ever heard of the term “Mise en Place”? If you have, explain what it means. If you haven’t, guess what you think it means.

2. HELPER HEAD COOK AIDE ASSISTANT COOK

3. Dishwashing Only 1 Tbsp. SOAP Can use more for big dishes

4. 3 Towels DRYING WASHING DISHES WASHING COUNTER

5. Model how to clean both stoves, including electric…

6. Packing Method Packing ingredient in by pushing air out.

7. Liquid Displacement Method One way to measure shortening. Using a liquid measuring cup and water. Water started at 1 cup. Put shortening in till water went to 2 cups How much shortening did we measure?

8. Flour To sprinkle or coat with a powdered substance, usually with crumbs or seasonings

9. Knead To work dough to further mix ingredients and develop the gluten

10. Whip Beat quickly to add air.

11. Chop To cut up into small pieces

12. Cream To work sugar and fat together until the mixture is soft and fluffy.

13. Grate To finely divide food in various sizes by rubbing it on a surface with sharp projections.

14. Dice To cut into very small cubes, about ½ inch big

15. Mince To cut or chop food as finely as possible

16. Sauté To brown or cook foods with a small amount of fat using low to med. heat

17. Simmer To cook just below the boiling point.

18. Dredge To coat food HEAVILY with flour, breadcrumbs, or cornmeal

19. Peel or Pare To remove or strip off the skin or rind of some fruits or vegetables

20. Steam To cook by the vapor produced when water is heated to the boiling point

21. Cut-in To cut fat into flour with a pastry blender or two knives

22. Fold-in To mix ingredients by gently turning one part over another

23. Boil To cook until bubbles rise to the surface