Safety/
Sanitation 1
Knives
Smallwares
Safety/ Sanitation 2
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
method that is commonly used to ensure that refrigerated, frozen, and dry products are properly rotated during storage
What is FIFO (first in, first out)
100
Equals 1 tablespoon
What is three teaspoons
100
Uses a wok
What is stir-frying
200
In the refrigerator, running under cold water, in a microwave if it will be cooked immediately, or as part of the cooking process
What is The correct method for thawing foods.
200
Knife used to cut raw meat from bone
What is a boning knife
200
Purchasing, Receiving, ____________, Preparing, Cooking, Holding, Cooling, Reheating, and Serving make up the flow of food.
What is Storing
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 soiled, at least every four hours, when changing tasks
What is When should foodservice workers change their gloves
300
device used for whipping, beating or blending
What is whisk
300
Food, Acidity, ___________, Time, Oxygen, and Moisture make up the six conditions Pathogens need to grow. This is also called FAT TOM
What is Temperature
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
shallow skillet with slopped sides and a single long handle
What is sauté pan
400
Can be used to control risks and hazards throughout the flow of food.
HACCP plan
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 NASA
What is HACCP
500
Knife cut with dimensions 1/8 inch X 1/8 inch X 2 inches
What is julienne
500
disease carried or transmitted to people by food
What is food borne illness
500
Food cooked in water that is 185 to 200 degrees.
What is simmering
M
e
n
u