The place where all food deliveries enter the restaurant or foodservice operation.
What is receiving area?
100
French word that meaning "to put in place" or in the restaurant and foodservice industry means, getting ready to cook.
What is mise en place?
100
The transfer of heat caused by the movement of molecules from a warmer area to a cooler one.
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
The 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 or can also bring another flavor to the product.
What is flavoring?
200
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
What is marinating?
200
Something food packaging that helps people select the appropriate packaged food products to meet their nutritional needs.
What is Nutrition Facts panels?
200
Used to beat and add air to light foods. (egg whites)
What is wire whip?
300
Type of steamer in which 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
This enhances the flavor of an item without changing the primary flavor of the dish.
What is seasoning?
300
Created when the heat from one source is absorbed by one material and then radiated out to the food.
What is a infrared heat?
300
Food groups that are represented in MyPyramid
What is Grains, Vegtables, Fruit, Milk and Dairy Products, Meat and Beans.
300
This 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 required to keep knives in the best shape.
What is honing?
400
Separating eggs, whipping egg whites, setting up a bain-marie, making parchment liners for pans and blanching and shocking are all basic cooking techniques in __________
What is pre-preparation?
400
Transfer of heat from one item to another when the items come into direct contact with each other.
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
A mesh screen used to remove any large impurities.
What is a sieve?
500
Bark roots, seeds, buds, and berries of an aromatic plant.
What is Spices?
500
This has the same components as batter, but the components are not blended together
What is breading?
500
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 manually operated slicer made of stainless steel with adjustable slicing blades used to slice and julienne.