Eggs
This is the cord that holds the yolk in the center of the egg
Chalazae
Cook chicken to this internal temperature
165℉
Tender cuts of beef come from
The saddle or back area - any area that moves less
A nutrition label is based on _______ serving
One
This is the person who cleans the kitchen before and after the lab
Sanitizer/Dishwasher
This is the person who grades the eggs by holding it up to a light
Candler
Color coding boards; prepping vegetables first and sanitizing often will prevent this
Cross Contamination
Fat distributed among the cut of beef; creates flavor and decides grade.
Marbling
This is what %DV stands for and what it means
Percent Daily Value tells the person what portion of a nutrient they will get from the food compared to their daily needs
You should do this to the meat before serving to help redistribute the juices
Rest the meat
The color of the egg shell tells you this
The breed of the chicken
This is the residue that sticks to the pan to flavor a pan sauce
Fond
These are the 3 grades of beef in the U.S.
Prime, Choice, Select
Ingredients are listed the most by
Weight
When combining butter and sugar to make cookies
Creaming
A very fresh egg will do this
Sink to the bottom of a bowl of water and have a high standing egg white
All broiler chickens in the U.S. are raised like this
Cage Free
Name 2 tougher cuts of beef
Shoulder, shank, brisket, round
The 5/20 rule tells you
If a nutrient is a high source (20% or above) or a low source (5% or below) of a nutrient
What is the name of the sauce in Mac and Cheese
Bechamel
Made from roux (1:1 butter and flour) and milk.
Eggs stored in the refrigerator will last for this many weeks
3-4 weeks
This is why you should not overcrowd a pan or add meat directly from the fridge when pan-searing
Both will lower the temperature of the pan and will boil or steam the meat rather than sear it
This is a wet cooking method that involves covering beef or chicken with a sauce and baking it in the oven
Braise
A person’s nutritional needs are based on these 4 attributes
A person’s nutritional needs are based on these 4 attributes
What are the 3 tasks that the sanitizer must do for their team
Aprons, Sanitize, and Dishes