Safety/
Sanitation
Knives
Smallwares
Nutrition
Standard Recipes
Cooking Techniques
100
41 to 135 degrees
What is the temperature danger zone
100
Knife used for general work in the professional kitchen.
What is Chef knife
100
Chemical compounds that help the body carry out its function.
What is Nutrient
100
Equals 1 tablespoon
What is three teaspoons
100
Uses a wok
What is stir-frying
200

In the refrigerator, running under cold water or in the microwave immediately before use

What is the correct method for thawing foods.

200

Knife used to cut fruits and vegetables

What is a pairing knife

200
This complex carbohydrate does not provide energy.
What is Fiber
200

16 fluid ozs is equal to how many pints

What is one pint

200

Cooking technique is often used for tender foods that cook quickly.

What is poaching

300

When soilded or at least every four hours

What is sanitize surfaces

300
Scrapes surfaces and cut dough into equal pieces.
What is bench scraper
300

What are the 2 micronutrients?

What is Vitamins and Minerals

300

16 cups equals ______ quarts

What is 4 quarts

300

Long slow process where food is first seared then cooked in a small amount of stock.

What is braising 

400
20 seconds
What is How long you should wash your hand.
400
Bowl-like container with disks used to puree and strain foods
What is foodmill
400
This fat can be found on meat,lard, butter, coconut oil and palm oil.
What is saturated fat
400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400
Cooking technique that requires longer cooking time than baking.
What is roasting
500

FATTOM

What is food, acidity, time, temperature, oxygen, moisture

500
Knife cut used to make garnishes
What is chiffonade
500
Good cholesterol
What is HDL
500

When reading a recipe what order should the ingredients be listed in?

What is the order of how they will be used

500
Food cooked in water that is 185 to 200 degrees.
What is simmering
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