Safety/
Sanitation
Knives
Smallwares
Standard Recipes
Cooking Techniques
Vocabulary Terms
100

40 to 140 degrees

What is the temperature danger zone

100
Knife used for general work in the professional kitchen.
What is Chef knife
100

The ingredients section will contain these two things

What are they ingredients and the amounts?

100
Uses a wok
What is stir-frying
100

To put into place, or everything in its place.

What is mise en place?

200

The correct method for thawing foods

What is in the refrigerator.

200

Knife used to peel an apple.

What is a paring knife.

200
16 ozs is equal to
What is one pint
200

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

What is poaching or grilling

200

Taste, sight, smell, touch and sound make up this.

What are the human senses?

300
Caused when food is contaminated with feces.
What is E Coli.
300

A machine or hand tool used to mix dough. 

What is a mixer or hand mixer.

300
This section tells you what to do to make the food

What are the directions?

300

Best used for measuring liquids.

What is a liquid measuring cup?

300

Refers to cutting food into pieces that are roughly but not exactly the same size.

That is chopping?

400
20 seconds
What is How long you should wash your hand.
400
Used to add "air" to a flour or sugar type product.
What is sifter.
400

When you change a recipe to produce a new amount or yield you are practicing?

What is recipe conversion

400

These recipes typically include a title, the yield, the portion size, ingredient list and method. 

What is a standardized recipe?

400

This tool is responsible for straightening the blade of a knife.

That is a steel?

500
Most common cause of food-borne illness.
Cross Contamination
500

This type of knife is used to slice bread.

What is a serrated knife.

500
8 ounces in ______ c.
1 cup
500
The water or liquid reaches 212* F and bubbles.

What is boiling?

500
A written record of the ingredients and methods needed to make a particular dish.

What is a recipe?

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