Safety/ Sanitation Knives Smallwares Nutrition Standard Recipes Cooking Techniques

100

What is the temperature danger zone
41 to 135 degrees

100

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

100

What is Nutrient
Chemical compounds that help the body carry out its function.

100

What is three teaspoons
Equals 1 tablespoon

100

What is stir-frying
Uses a wok

200

What is The correct method for thawing foods.
In the refrigerator, running under cold water

200

What is a slicer
Knife used to cut fruits and vegetables

200

What is Fiber
This complex carbohydrate does not provide energy.

200

What is one pint
16 ozs is equal to

200

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

300

What is When should foodservice workers change their gloves
When soilded or at least every four hours

300

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

300

What is FAT
Regulates body functions and help carry some vitamins through the system.

300

What is 4 quarts
16 cups equals ______ quarts

300

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

400

What is How long you should wash your hand.
20 seconds

400

What is foodmill
Bowl-like container with disks used to puree and strain foods

400

What is saturated fat
This fat can be found on meat,lard, butter, coconut oil and palm oil.

400

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

400

What is roasting
Cooking technique that requires longer cooking time than baking.

500

What is HACCP
Developed for NASSA

500

What is chiffonade
Knife cut used to make garnishes

500

What is HDL
Good cholesterol
 

500

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

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