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.
What is the correct method for thawing foods.
200
Knife used to core an apple.
What is a paring knife.
200
What are the fat soluble vitamins.
A, D, E & K
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
Caused when food is contaminated with feces.
What is E Coli.
300
Used to mix dough by hand.
What is a pastry cutter.
300
Regulates body functions and help carry some vitamins through the system.
What is FAT
300
4 T in a ______, means there are _______ T in 1 cup.
1/4 cup, 16 T
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
Used to add "air" to a flour or sugar type product.
What is sifter.
400
Explains the nutrients of a food product.
What is the Nutrition Label/Food Label.
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
Most common cause of food-borne illness.
Cross Contamination
500
This type of knife metal will not rust.
What is stainless steel.
500
Protein, fruits, grains, vegetables and dairy.
What is the parts that make up MyPlate.
500
8 ounces in ______ c.
1 cup
500
Food cooked in water that is 185 to 200 degrees.
What is simmering
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