CLASSIC CUTS
TEMPERATURES
NUTRITION
SAFETY
STOCKS AND SAUCES
100
FOOD CUT INTO LONG THIN MATCHSTICK SHAPED PIECES MEASURING 1/16 OF AN INCH ON THE SIDES
What is JULIENNE
100
THE LOWEST TEMPERATURE AT WHICH FOODS CAN BE SAFELY COOKED OR STORED
What is MINIMUM INTERNAL TEMPERATURE
100
THE MOST NUTRITIONAL WAY TO PREPARE VEGETABLES
What is TO STEAM THEM
100
I SHOULD ALWAYS BE COOKED WELL DONE
What is CHICKEN
100
COOKING EQUAL PARTS OF FLOUR AND FAT PRODUCES?
What is A ROUX
200
165 DEGREES F
What is MINIMUM INTERNAL COOKING TEMPERATURE FOR GROUND BEEF
200
THE BODIES MAIN SOURCE OF ENERGY OR FUEL COMES FROM
What ARE CARBOHYDRATES
200
THE NUMBER OF SINK COMPARTMENTS REQUIRED FOR THE MANUEL CLEANING AND SANITIZING OF TOOLS AND UTENSILS
What is 3
200
SERVED WITH NATURAL JUICES
What is AU JUS
300
WHEN EATING A VARIETY OF NUTRITIOUS FOODS, CHOOSE FOODS THAT LIMIT
What is FAT
300
I AM A SIGN THAT FISH IS NOT FRESH
What is GRAY OR BROWN GILLS, CLOUDY EYES, FISHY SMELL
300
ANOTHER NAME FOR WHITE SAUCE
What is BECHAMEL
400
FATS THAT ARE SOLID AT ROOM TEMPERATURE AND BAD FOR CHOLESTEROL
What ARE SATURATED FATS
400
IF A CAN HAS A SWOLLEN TOP OR BOTTOM IT IS A DANGER TO THE CONSUMER BECAUSE THEY COULD GET ME
What is BOTULISM
400
I AM USED TO CLARIFY STOCK
What ARE EGG WHITES
500
41 DEGREES F - 135 DEGREES F
What is FOOD DANGER ZONE
500
BUNCH OF HERBS TIED TOGETHER IN A CHEESECLOTH FOR THE PURPOSE OF SEASONING
What is A BOUQUET GARNI
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