The leaves and stems of the plants that grow in temperate climates, used to add flavor to food.
What is herbs?
100
Number of servings a recipe will make.
What is yield?
100
The process in which yeast breaks down sugars into carbon dioxide gas and turns it into alcohol.
What is fermentation?
100
The temperature danger zone.
What is 40F-140F?
100
Tiny, single celled microorganisms.
What is bacteria?
200
Obtained from the bark, roots, seeds, or stems of plants and trees, used to add flavor to food.
What are spices?
200
Number of ounces in a cup.
What is 8?
200
Equal parts fat and flour, used to thicken liquid.
What is roux?
200
Group(s) of individuals who have a higher risk of getting a food borne illness.
What is children, pregnant women, and the elderly?
200
This ingredient's primary function is to tenderize baked goods.
What is fat?
300
The most expensive spice in the world.
What is saffron?
300
Number of ounces in a pound.
What is 16?
300
To begin cooking over medium heat so that the liquids are released and the flavors begin to develop.
What is sweat?
300
Name one method of thawing food that should NEVER be used.
What is leaving the food on a counter at room temperature?
300
The short, fleshy underground stem of a plant.
What is a tuber?
400
The herb is available as fresh sprigs or dried leaves and is often used to add color or a light herbaceous flavor.
What is parsley?
400
Represents the cost of the item that you would serve to an individual customer. To calculate this, divide the recipe cost by the number of portions per serving.
What is cost per portion?
400
Celery, onions and carrots.
What is mirepoix?
400
Minimum internal cooking temperature of chicken.
What is 165F?
400
This ingredient's primary function is to enhance flavor.
What is salt?
500
A combination of herbs and spices, tied together in a bundle, typically used to flavor soups and sauces.
What is a sachet?
500
Three things you should consider when planning a menu for a buffet or catering event.
What is...
theme, budget, guest preference, season, etc...
500
Everything in it's place.
What is mis en place?
500
Minimum internal cooking temperature for reheating leftovers.
What is 165F?
500
The name of the toxin found in potatoes that have green spots of skin.