S T Introduction to Culinary Technology & Methods U D Labels E tool used for identifying food items within the kitchen according to date N prepared or other important factors T V Use-by-Date O regulated date for food safety; used to protect consumers and inform food C preparers of freshness A B Ready-to-Eat Foods U food which is ready for human consumption; generally handled with latex L A gloves for safety R Y Refrigeration Requirements temperature levels used to keep food fresh; generally regulated by local H entities A N D Mis en Place O term referencing preparation for food and tools used with a particular dish; U French for “put in place” T Portion Cups used to hold desired amounts of ingredients for food preparation Cheese Cloth kitchen tool used for many purposes, including moisture removal Pan-Frying cooking technique used to fry foods with oils in a frying pan Smoke Point temperature at which oil will begin to smoke Portion Control regulating the size of a serving Cutting Board solid surface made of plastic, wood or other materials used to safely cut food products Round Cuts cutting techniques which include the rondelle and diagonal methods Accompanies: Introduction to Culinary Technology & Methods 1 S T Introduction to Culinary Technology & Methods U D Rondelle Cut E cutting round foods into round slices N T Diagonal Cut V cutting foods at angles to achieve oval shaped slices O C Stick Cuts A cutting techniques that include batonnet and julienne B U Batonnet Cuts L A precise cutting method used to achieve slices of a particular size, usually R thicker cuts Y Julienne Cuts H precise cutting method used to achieve slices of a particular size, usually A thinner cuts N D O Dice Cuts U result in cube shaped slices, including larger, medium, small and brunoise T Paysanne Cut thin, flat, round or square shape cut Chiffonade used to cut thin food products, such as herbs Cutting Stone tool for filing away the dull portion of knives Honing Steel tool used for sharpening or “straightening” knives Knife tool used for cutting, made of two main parts, the handle and blade Handle portion of knife containing the tang, scales and rivets Blade portion of knife containing the cutting edge, tip, spine, heel and bolster Accompanies: Introduction to Culinary Technology & Methods 2 S T Introduction to Culinary Technology & Methods U D Cooking E preparation of food for human consumption N T Cooking Methods V methods used for preparing foods, including dry-heat, moist-heat and O combination cooking C A Dry-Heat Cooking B cooking method utilizing direct of indirect heat including broiling, grilling, U roasting or baking L A R Moist Heat Cooking Y cooking method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming H A Seasoning N D using spices or other ingredients to improve the flavor of foods O U Flavoring T engineering the flavors and other factors to improve prepared foods Internal Temperature Requirements temperatures for meat products and other foods regulated to keep the finished product safe and free of bacteria Accompanies: Introduction to Culinary Technology & Methods 3 .