More cards in this set

Describe puree.

If you concentrate a liquid by boiling or simmering, what have you done to it?

If you mix cooked flour and fat and use it to thicken something, what is this called?

What technique is used when you toss something in fat?

What is the danger zone?

What temperature should food be chilled at (in a fridge)?

What temperature should frozen food be?

When you cook something, what should it's core temperature be?

At what temperature does bacteria breed fastest at?

At what temperature is bacteria killed?