EQUIPMENT
MEASUREMENTS
NUTRITION
SANITATION AND FOOD SAFETY
MISCELLANEOUS
100
I AM GREAT FOR SLICING BREAD
What is A SERRATED KNIFE
100
16
What is how many oz. in a pound
100
20-30%
What is the ideal amount of fat that a person should not exceed in their diet
100
TEMPERATURE DANGER ZONE
What is 41-135 degrees
100
I COME ALIVE IN THE TEMPERATURE ZONE OF 105-110 DEGREES
What is yeast?
200
I AM THE ATTACHMENT USED WHEN MAKING BREAD
What is the dough hook
200
2 cups
What is how many cups in a pint
200
SATURATED, MONOUNSATURATED, POLYUNSATURATED
What are the three types of fat?
200
SOMETHING THAT IS UNFIT TO BE EATEN
What is contaminated?
200
FRENCH, ITALIAN, CHINESE, MEXICAN, THAI......
What are types of cuisine?
300
I AM USED TO STRAIN CUSTARDS
What is a chinois
300
128
What is how many oz. in a gallon
300
VITAMINS, MINERALS, WATER
What are the micro nutrients?
300
DRY, REFRIGERATOR, FREEZER
What are the 3 types of storage in a kitchen?
300
USING LOCAL, SEASONAL, AND ORGANIC FOOD SOURCES
What is slow food?
400
I DO A GREAT JOB AT CUTTING FRIES
What is a mandoline
400
32 oz.
What is how many oz. in a quart
400
BUTTER, CHEESE, LARD
What is an example of saturated fats?
400
I NEED A HOST TO GROW
What is a virus?
400
I AM THE WOMEN WHO WAS ONE OF THE PIONEERS OF COOKING TV SHOWS.
Who is Julia Childs
500
YOU CAN USE ME TO ICE A CAKE
What is an offset spatula
500
16 cups
What is how many cups in a gallon
500
2-3 servings a day
What is the amount of protein and dairy recommended by the food guide pyramid?
500
RECEIVING, STORING, PREPARING, COOKING, SERVING, COOLING, REHEATING
What is the flow of food?
500
CHIPS, CANNED VEGETABLES, DELI MEAT, DORRITOS
What is a processed food?
M
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