Practices ensuring a safe cooking environment, including hygiene and proper food handling.

Illnesses caused by consuming contaminated food, highlighting the importance of safe food practices.

The transfer of harmful bacteria from one food to another, often prevented by proper handling.

Essential techniques for safe and efficient knife use, including chopping and slicing.

A cooking technique where food is submerged in water at 100°C (212°F) until cooked.

Cooking food quickly in a small amount of oil or fat over high heat, enhancing flavor.

A cooking method that uses dry heat in an oven, ideal for bread, pastries, and casseroles.

Replacing one ingredient with another to maintain flavor and nutrition in recipes.

The process of organizing meals in advance to ensure balanced nutrition and efficiency.

The study of food and its impact on health, focusing on balanced diets and meal choices.

Essential equipment like knives, pots, and pans used in cooking and food preparation.

A practical assignment allowing students to apply learned skills through real cooking experiences.

A collection of recipes compiled by a cook, often personalized with notes and reflections.

A list of practices and precautions to ensure safe food handling and preparation.

Various methods of cutting food, including dicing, mincing, and julienning.

A meal that includes appropriate portions of protein, carbohydrates, and vegetables.

A list of ingredients needed for planned meals, aiding in organized grocery shopping.

Personal insights and evaluations regarding cooking experiences and learning progress.

A compilation of recipes and skills showcasing a cook's journey and achievements.

Steps to follow in case of kitchen accidents, ensuring safety and preparedness.

Decisions made regarding food selection based on health and dietary needs.

The ability to experiment with flavors and techniques, enhancing culinary skills.

Practices that maintain cleanliness and prevent contamination in food preparation.

Different techniques used to prepare food, including boiling, baking, and frying.

Information provided on food packaging, including nutritional content and ingredients.