Sanitation & Safety
storing food away from chemicals to prevent
What is Cross contamination
Onions, Celery and carrots
What is mirepoix?
Prime
what is the highest quality available for beef, veal, and lamb
forward part of the knife that includes the point, used in detailed or delicate cutting
What is the tip?
This oven has a fan to allow hot air to circulate.
What is a convection oven?
this organization deals with food and health standards
What is the USDA?
1. Melt butter
2.Skim milk solids off the top
3.Remove butterfat from pan
4.Discard water left in bottom of pan
What are the steps in clarifying butter?
145 degrees
What is Pork, seafood and steaks doneness temp?
cutting part of the blade, extends from point to the heel
What is the cutting edge?
Besides a paring knife, what could be used to remove fruit/vegetable skin
vegetable Peeler
First in First out
what is FIFO?
what are the 5 mother sauces?
165 degrees
what is Chicken & poultry doneness temp?
thinly cut ribbon like strips of leafy greens
What is Chiffonade?
used to incorporate air into ingredients?
What is a wire whisk?
first line of defense against foodborne illness
What is Good personal hygiene?
Potato,yam, taro root, Sweet potato
What is a tuber vegetable?
Large cuts of meat and hearty vegetables
The best foods to roast?
part of the blade that extends into the handle of the knife, surface to which the handle attached to the blade
What is the tang?
used to measures internal temperature of meat.
What is a Thermometer?
Milk & Dairy
shell eggs
meats, fish, poultry, shellfish, and crustaceabs
What are TCS foods?
41 to 135 degrees - temp range where pathogens grow.
What is the time temperature zone?
involved in managing many areas of food processing and food distribution.
What is the USDA
metal pins used to join the handle to the tang
What are Rivets?
This technique lets food cook quickly in small amounts of fat without burning. Also means to Jump.
What is sauté?