Knife Sharping
Knives
Handtools
Knife Material
Pots
Pans
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
A cooking container that is as tall, or taller, than it is wide.
What is A Pot
100
Wider than it is tall
What is A Pan
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
A large tall sided pot used mainly for cooking stocks and soups.
What is A Stockpot
200
May have either straight sides or flared sides
What is A Saucepan
300
When soilded or at least every four hours
What is When should foodservice workers change their gloves
300
The act of cutting away or peel
What is a Paring knife
300
Regulates body functions and help carry some vitamins through the system.
What is FAT
300
Are used for a wide variety of cooking tasks
What is A Saucepot
300
It is excellent for panfrying.
What is A Cast- Iron Skillet
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
Are used to cook ingredients that require indiect or gentle heat
What is A Double Boiler
400
CoIts shape most effective for panfrying.
What is A Sautoir
500
Developed for NASSA
What is HACCP
500
Knife cut used to make garnishes
What is chiffonade
500
Good cholesterol
What is HDL
500
Has been considered the best material for pots
What is Copper
500
How well pans transfer heat from the burner or oven to the food they contain.
What is A Conduction
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