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

This fluid is required for life

What is water

100
Equals 1 tablespoon
What is three teaspoons
100
Uses a wok
What is stir-frying
200
In the refrigerator, running under cold water
What is The correct method for thawing foods.
200

Knife used to cut small fruits and vegetables

What is a pairing knife?

200
This complex carbohydrate does not provide energy.
What is Fiber
200
16 ozs is equal to
What is one pint
200

Cooking technique that is high heat over a grate and used to achieve caramelization or the maillard reaction

What is grilling

300
When soilded or at least every four hours
What is When should foodservice workers change their gloves
300
Scrapes surfaces and cut dough into equal pieces.
What is bench scraper
300
Regulates body functions and help carry some vitamins through the system.
What is FAT
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 for a long period of time

What is braising

400

20 seconds

What is How long you should wash your hand.

400

Bowl-like container with paddles used to press a food product through small holes to create a smooth, fluffy product

What is a ricer

400

Calorie content of 1 gram of fat

What is 9 calories

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 to help break down muscle fibers

What is roasting

500

FIFO

What is First in First Out

500

Knife cut used to cut leafy greens into thin strips

What is chiffonade

500

Calories not used by the body are store in the body as 

What is fat

500
Decending order
What is how a recipe is written
500

Food cooked fat low and slow to tenderize as well as preserve.

What is confit. 

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