Chapters 1,2
Chapters 9,10,11,13
Chapters 15,16,18,19
Chapters 20,21,22
Chapters 23,24,25
100
Clean is also a word for
Sanitary
100
What is a julienne cut?
1/8 Inch thinck matchstick- shaped cut
100
What is combination Cooking?
Both Moist and dry cooking techniques combined.
100
What are the 4 types of stocks?
White, Brown, Fish and Vegetable.
100
What is a Fat Cap
The fat that surrponds muscle tissue.
200
Give an example of when yo uwould change you'r gloves
Going from cracking eggs to making a sandwich.
200
What is Brunoise cut?
a 1/8 inch thick cube often cut from julienne cuts.
200
What is a Garde Manger?
Also know as a Pantry chef. Peron who plans, prepares and presents artistic or creative, cold foods.
200
What is mirepoix? What are the parts of it?
a mix coarsely chopped vegetables that is used in astock to add flavor. 2 parts onions, 1 part celery and one part carrot.
200
What is the most commercial dried pasta made from?
Semolina Flour
300
What does HACCP mean?
Hazard Analysis Critical Control Point
300
What are the parts of recipe?
Product Name, Yield, Portion Size, Ingredient Quantity, Preparation Procedure, Cooking Teperatures, and Cooking Time.
300
Name one type of specialty cheese?
Cold-Pack Cheese.
300
What is the differance between a dressed fish and a whole fish?
A dressed has everything but the tail taken of and the whole is the entire fish.
300
What is a drupe?
a soft flesh, thin skin, and one pit, or stone.
400
How far does stored food need to be off the ground?
6 In.
400
What is Yield
The number of servings, or portions, that a recipe protions.
400
What is Rumaki
Appetizers that are made of blanched bacon that is wrapped around a vegetable,seafood, chicken liver, meat, poultry or fruits.
400
What are the 6 main types of poultry?
Chicken Turkey Goose Duck Pigeon Guinea
400
Wht is the highest grade in fruit?
U.S fancy:Premium quality.
500
What is the flow of food.
Steps in the flow of food include: receiving and storing raw materials and ingredients, preparation and processing of raw materials and ingredients, post-process handling, packaging, and storing food products, and shipping and distribution of products.
500
What the 6 main Nutrients?
Carbohydrates, Proteines, Fats, vitamins, Minerals and Water.
500
Identify 3 different types of sandwiches.
Grilled, club, salad.
500
What teperature does chicken have to be roasted to?
375
500
What are the 8 types of vegtables?
Squash family Roots & Tubers Seeds and Pods Cabbage Family Stems, Stalks and Shoots Onion Family Fruit- Wegtables Leafy Greens
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