Salads & Garnishing
Global Cuisine
Baking
Nutrition
Moo/Cluck/Glub
100
Compliments taste and enhances appearance
What is garnish
100
Asian fusion flavors are common to the ____________ region of North America.
What is the Pacific Rim
100
To add air, remove lumps and filter out impurities by....
What is sifting
100
This nutrient is the body's main energy source.
What are carbohydrates
100
When receiving FRESH shellfish, it must be
What is alive
200
Dressing, garnish, __________ & __________ are the four basic parts of a salad.
What is base and body
200
A spicy dry rub that originated in Jamaica mon....
What is jerk spice
200
Standardized recipes are also known as
What is a formula
200
Adding baking soda to water when boiling vegetables destroys....
What are vitamins
200
Meats are inspected by this government agency
What is USDA
300
A solution of lemon juice and water added to your salad greens will prevent this....
What is discoloration
300
A Moroccan stew and the vessel it is cooked in are both called....
What is Tangine
300
Vanilla sauce, gelatin and whipped cream combine to make....
What is Bavarian Cream
300
Want to lower your blood cholesterol? Eat this kind of fiber...
What is soluble
300
This kind of chicken meat is low in calories and fat
What is white meat
400
Curly endive is also known as
What is Frisee
400
The main ingredient in hummus
What are chickpeas
400
When baking, eggs and flour are known as
What are strengtheners
400
Cheese have three basic parts: water, fat and __________
What is protein
400
Catching a seafood species faster than it can reproduce is known as...
What is overfishing
500
__________ vinegar has a neutral flavor
What is distilled
500
Beans and meat are most likely to be found in this dish in the southwest region of France
What is cassoulet (ka-soo-lay)
500
A tough custard that is weeping a watery liquid has been baked.....
What is too fast and too high
500
Oatmeal, breads, rice and dry beans are good souces of this type of carbohydrate.
What is complex
500
Distinguishing differeneces between white and dark poultry meat include _________ and flavor.
What is fat
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