Food Service Equip.
Getting Ready to Cook
Cooking Methods
Cooking and Nutrition
BONUS!
100
This is the first stop in the flow of food. This is where all food deliveries enter the restaurant or foodservice establishment.
What is Recieving Area?
100
Getting ready to cook
What is mise en place?
100
The transfer of heat caused by the movement of molecules.
What is Convection?
100
A person who does not consume meat.
What is Vegetarian?
100
Small hand tools and small equipment in every restaurant and foodservice kitchen are known as ____.
What is smallware?
200
Part of a knife used for detailed work such as paring, trimming and peeling.
What is the tip?
200
enhances the base ingredients of the dish
What is Flavoring?
200
soaking an itme in a combination of wet and dry ingredients to provide flavor and moisture.
What is Marinating?
200
panels that help people select the appropriate packaged food products to meet their nutritional needs.
What is Nutrition Facts?
200
to beat and add air to light foods. (egg whites)
What is Wire Whip?
300
the steam is generated in a boiler and piped to the cooking chamber, which is then vented over the food
What is Convection Steamers?
300
enhances the flavor of an item without changing the primary flavor of the dish.
What is seasoning?
300
are used in restaurant and foodservice operations primarily to thaw foods.
What is a microwave?
300
food groups represented in MyPyramid
What is Grains, Vegtables, Fruit, Milk and Dairy Products, Meat and Beans.
300
enhances the food being served. its function is to add flavor while visually adding to the appearance of the item.
What is Garnish?
400
the regular maintenance requiered to keep knives in the best shape.
What is Honing?
400
to do as much of the work as possible in advance without any loss in ingredient quality.
What is the goal of pre-preparation?
400
transfer of heat from one item to another when the items come into direct contact with eachother.
What is Conduction?
400
are daily nutrient standards established by the U.S. Government.
What is Recommended Dietary Allowances?
400
this method does not require contact between the heat source and the food being cooked.
What is Radiation?
500
its a mesh screen to remove any large impurities.
What is a sieve?
500
bark roots seeds buds and berries of an aromatic plant.
What is Spices?
500
same components as battter, but they are not blended together
What is breading?
500
are recommended daily amounts of nutrients and energy that healthy people of a particular age range and gender should consume.
What is Dietary Reference Intakes?
500
a slicer that is stainless steel and slices and julienne.
What is Mandoline?
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