Measuring
A single capital T is an abbreviation for this measuring spoon.
What is a TABLESPOON?
A chef seals a seasoned beef short rib in an airtight plastic bag and cooks it in water well below boiling for many hours, at the exact temperature it will be served.
What is SOUS VIED?
To check the doneness of a food item, one would insert this item into the thickest part.
Peanuts, tree nuts, soy, and shellfish are some of the major food allergens and are commonly referred to as ___________________.
What is the BIG 9?
Chicken and other Poultry.
What is 165 DEGREES F?
When measuring FLOUR, one should use this type of measuring cup.
What is a DRY MEASURING CUP?
A cook gently drops a breaded scallop into hot oil. It sinks to the bottom of the fryer, then rises to the surface and turns golden brown.
What is the SWIMMING METHOD?
A CHEF'S KNIFE is also commonly referred to a ____________
What is a FRENCH KNIFE?
To ensure food is kept safe from pest, all foods must be stored this many INCHES off the floor.
What is 6 INCHES?
Milk, vegetable oil, orange juice, and water are all measured with this type of measuring cup.
What is a WET MEASURING CUP?
This type of heat transfer happens when heat moves through direct contact between two objects, such as a steak touching a hot cast-iron pan
What is CONDUCTION?
This type of scale works by placing weights on one side and the item being measured on the other side.
What is a BAKERS/BALANCE SCALE?
The TEMPERATURE DANGER ZONE is between these two temperatures.
What is 41 and 135 DEGREES F?
Fish, shellfish, and pork chops.
What is 145 DEGREES F?
A recipe calls for 1 TABLESPOON of baking soda but you only have a TEASPOON measuring spoon. Use this many TEASPOONS instead.
What is 3 TEASPOONS?
A chef places portion-sized pieces of fish in a covered pan with wine, lemon juice, and herbs. The liquid covers only part of the fish, and steam cooks the rest.
What is POACHING?
This type of OVEN uses a fan to circulate hot air around the food as it cooks.
What is a CONVECTION OVEN?
What is TCS FOODS?
Ground meats and shell eggs that will be hot held for service.
What is 155 DEGREES F?
1 Gallon contains 4 quarts, 8 pints and this many CUPS.
What is 16 CUPS?
Broccoli is boiled briefly, then plunged into an ice bath so it stays crisp and bright green at dinner service.
What is BLANCHING AND SHOCKING?
This manual SLICER uses a slanted base to slide food against an adjustable blade.
What is a MANDOLINE?
Finding a fingernail, fruit pits, glass, or metal shavings in food are examples of this type of CONTAMINAT.
What is PHYSICAL CONTAMINATS?
Reheated food to be used for immediate service.
What is 165 DEGREES F?