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
What is The correct method for thawing foods.

200

Knife used to cut fruits and vegetables
What is a slicer

200

This complex carbohydrate does not provide energy.
What is Fiber

200

16 ozs is equal to
What is one pint

200

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

Developed for NASSA
What is HACCP

500

Knife cut used to make garnishes
What is chiffonade

500

Good cholesterol
What is HDL

500

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