Safety/
Sanitation
Sanitation
41 to 135 degrees
What is the temperature danger zone
Knife used for general work in the professional kitchen.
What is Chef knife
The is the macro nutrient that rebuilds muscle tissue
What is protein
Equals 1 tablespoon
What is three teaspoons
Uses a wok
What is stir-frying
Equipment used to remove the outer layer of vegetables
What is a peeler.
This macro nutrient is found in bread
What is Carbohydrate.
Cooking technique is often used for tender foods. The heat element is open flame underneath the food.
What is grilling
Pieces of equipment that uses a motor, a blade, and variable speeds to mix ingredients.
What is a blender
Regulates body functions and help carry some vitamins through the system.
What is FAT
16 cups equals ______ quarts
What is 4 quarts
Long slow process where food is cooked in the oven
What is baking
20 seconds
What is How long you should wash your hand.
This piece of equipment was the result of an accident. (hint)
a periodic disturbance of the particles of a substance that may be propagated without net movement of the particles, such as in the passage of undulating motion, heat, or sound.
What is a microwave
This fat can be found on meat,lard, butter, coconut oil and palm oil.
What is saturated fat
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
Cooking technique that requires longer cooking time than baking.
What is roasting
Acronym for the analysis of certain points in the flow of food where food can become subject to hazards.
What is HACCP
This piece of equipment can be used to change the state of matter of water from a liquid to a solid.
What a freezer.
What nutrients is bacon mostly made of
What is fat
The order that ingredients are usually written.
What is when they are used.
Food cooked in water that in 200 to 212 degrees.
What is boiling