ServSafe
Foodborne pathogens grow well within this temperature range
41-135F
The liquid portion of coagulated milk
Whey
This is really similar to a biscuit
Scone
This is the area you should never put a sharp knife (question is worded weird.. where do you NOT put knives after using them in the kitchen?)
Wash bucket/Sink
When using citrus zest, this is the bitter part of the citrus you should avoid
Pith
This is the temperature previously cooked foods need to be reheated to
165F
Platter of raw sliced vegetables served with dip
Antipasto
This is the name of a really thin pancake
Crepe
This knife cut is identified by being 1/4'' x 2''
Batonnet
Sausages are an example of this category of garde manger
Charcuterie
These are the six conditions that affect the growth of microorganisms memorized by the acronym FATTOM
Food Acidity Time Temperature Oxygen Moisture
This type of cheese is made with goats milk
Chevre
This type of egg is flipped during cooking but still has a slightly runny yolk
Over medium
This knife cut is identified by being 1/4'' x 1/4''
Small Dice
This is the process by which cheeses are stored in a controlled environment in order to affect the texture and flavor
Ripening
This is the area where a package of raw ground beef should be stored
Below cooked foods (bottom shelf)
Term used for various bite-sized foods served before a meal
Hors D'oeuvres
Yeast, baking powder, and baking soda are all examples of this term
Leavening Agents
These are the three types of knives every good chef should have
A small open-faced sandwich
Canape
These are the words the acronym HACCP stands for
Hazard Analysis Critical Control Points
A savory gelatin made with meat and/or vegetables
Aspic
This egg is not flipped while cooking and has butter spooned on top to make a white film over the egg yolk.
Basted
This knife cut is identified by being 1/8'' x 2''
Platter of cold meats, assorted cheeses, olives, and marinated vegetables
Crudite