What is personal maintenance such as taking a shower, wearing clean clothes, washing your hands, etc.
100
Define convection
What is heat transfer through the circulation of air or molecules
100
Define Mise en place
What is everything in it's place meaning organization prior to cooking
100
Define sanitary or sanitation
What is free of microorganisms and / or bacteria
100
Define spice
What is the aromatic part of a plant including berries, buds, seeds, bark and roots
200
Define cross contamination
What is the movement of bacteria from one surface to another
200
Define the one stage method
What is mixing the wet with the dry until a batter forms
200
Define conduction
What is heat transfer through direct contact
200
Define the 3-2-1 pie dough method
What is the ratio of flour-fat-liquid used to make pie dough
200
Define an herb
What is an aromatic part of a plant including leaves, stems and flower
300
Define FIFO
What is first in, first out a term for stock rotation
300
Define the creaming method
What is blending the fat with the sugar until a paste forms then adding liquid and dry alternatively
300
Define radiation
What is heat transfer through radiant waves
300
Define vegetable and list the categories
What is an edible herb like plant with categories of flowering, fruit, green leafy, seed, stem, roots & tubers
300
Define sandwich and list categories
What is a dish composed of bread, spread and filling including open face, closed, triple decker, finger, canapés, subs
400
Define the Temperature Danger Zone
What is the range to which bacteria grows 41-135F
400
Define the straight dough method
What is mixing the wet with the dry until soft dough forms
400
Define moist cooking methods
What is cooking using liquid as the medium such as boiling, simmering, poaching, steaming.
400
Define fruit and list the categories
What is a seed bearing ovary of a flowering plant with categories of melons, drupes, pommes, berries, citrus, tropical
400
Define soup and list the categories
What is a flavorful liquid made with stock, aromatics, vegetables, meats, and seasonings including thick and thin
500
Define FAT TOM
What is food, acidity, temperature, time, oxygen and moisture and refers to conditions where bacteria grows best
500
Define the sponge or modified straight dough method
What is hydrating yeast in liquid / sugar then mixing with dry
500
Define dry cooking methods
What is cooking with the application of heat with or without fat such as grilling, broiling, sautéing, stir frying, pan frying, deep frying, roasting, etc.
500
Define grains and list the three parts of a kernel
What are edible seeds of grass and consist of bran, germ and endosperm
500
Define a sauce
What is liquid or semiliquid thickened for garnishing or an accompaniment including béchamel, espagnole, tomato, hollandaise and veloute