What is when copper or lead pots come in contact with an acid (like tomato or lemon) and the copper or lead leeches into the food
100
7 days
What is how long you may keep pre-prepped food
100
Conduction heating
What is heat is transferred through direct contact with the heat source
200
TCS
What is Temperature/Time controlled for safety
200
roux (not a kanga)
What is equal parts cooked flour and fat
200
Conversion factor
What is desired yield divided by original yield
200
Immersion probe
What is what you use to check a liquids temperature with
200
Burnt onion
What is oignon brule
300
Removing visible dirt
What is Cleaning
300
Virus
What is the leading cause of foodborne illness
300
Ground beef cooking temperature
What is 155
300
The number of portions a recipe makes
What is yield
300
cream and egg yolks
What is a liaison
400
Sanitizing
What is reducing pathogens to an acceptable level
400
Ethylene gas
What is gas emitted form some fruits and vegetables that speed up the decay of other fruits and vegetables
400
Chicken cooking temperature
What is 165 degrees
400
This is answered yes or no
What is a closed ended question
400
Veloute
What is a grand sauce made by mixing veal, chicken, or fish stock with a blond roux
500
Spreading pathogens from one food or surface to another
What is cross contamination
500
Jasmine rice
What is rice that has a nutty aromatic flavor often used in rice pudding
500
Fish cooking temperature
What is 145 degrees
500
I am responsible for being in charge when the executive chef is off, helping other stations, ensuring all the food goes to the customer correctly and writing schedules
What is a sous chef
500
Cross-contact
What is when an allergen gets transferred form a food containing the allergen to a food that doesn't contain the allergen