Mise en Place
Dry Heat Cooking
Moist Heat Cooking
Working Together
Miscellaneous
100
The phrase "to put in place" has this meaning in French.
What is mise en place?
100
This technique enhances flavor and adds color before the item is completely cooked.
What is searing?
100
When liquid is boiling rapidly, it is referred to as a ________ ________.
What is rolling boil
100
The practice of maintaining standards for your work and behavior.
What is professionalism?
100
This is the most serious type of burn which requires immediate medical attention.
What is 3rd degree burn?
200
Doing things in the fewest steps, shortest time, with the least waste.
What is work simplification?
200
This dry heat method uses a shallow pan and only a small amount of oil.
What is sauteing?
200
To cook a tough cut of meat in liquid between 170-185 degrees.
What is simmering
200
A form of positive feedback is a ___________.
What is a compliment?
200
This first aid technique is performed on someone who is choking.
What is Heimlich maneuver?
300
A list of food and equipment that you have on hand.
What is an inventory?
300
When ______ ________, a wok is used and only a small amount of oil.
What is stir-frying?
300
When __________ foods such as pasta of veggies, the cooking liquid reaches 212F.
What is boiling
300
Asking __________ is the second rule for effective communication.
What are questions?
300
Avulsions, lacerations, and punctures are types of ______ often suffered in the kitchen.
What are cuts?
400
Adding too much ________ prior to broiling meat, may cause juices to draw out and dry out the meat.
What is salt?
400
In this gentle, moist cooking technique, the food does not come in contact with the liquid.
What is steaming?
400
Effective __________ points out mistakes and possible improvements.
What is criticism?
400
The most important thing foodhandlers can do to prevent the transfer of bacteria in foods is _________________.
What is hand washing?
500
The term referring to the time the work has to be completed.
What is a deadline?
500
When _______ _________ the food is completely submerged in oil at 350-375 degrees.
What is deep frying?
500
In this moist cooking method, the food is cooked in liquid or steam just long enough to cook the outer portion of the food.
What is blanching?
500
You must speak the _________ of the kitchen to communicate effectively.
What is language?
500
Foodhandlers should change ___________ after completion of each task or after 4 hours of continuous work.
What are gloves?
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