Cutting Terms
Preparation Terms
Mixing Terms
Cooking Terms
Misc.
100

Sanitizing is the first step in creating a safe food contact surface.

No

100

Sanitizing is done to reduce what?

microorganisms

100

A system or process that will ensure that the product or service being offered meets the required standard.

What is quality assurance?

100
To cook in an oven with dry, hot air.
What is Bake?
100
To turn an appliance or oven to a desired temperature about 5-10 minutes before food is to be placed in it.
What is Pre-heat?
200

Cleaning involves removing dirt, food residue and _____.

Grease

200

Abrasives and degreaser are referred to as

detergents

200

Reducing pathogens to safe levels

What is Sanitizing?

200
To cook food in hot liquid, 212 degrees F, having bubbles that rise to and break on the surface of the liquid.
What is Boil?
200
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.
What is Braise?
300

After sanitizing, dishes should always be _____ dried.

air

300

The two methods used for cleaning and sanitizing equipment are

Manual and Mechanical

300

To remove soil; dust, dirt and stain from surfaces.

Clean

300
To cook food by completely immersing in hot fat; also know as French frying.
What is Deep-fry?
300
To sprinkle or coat a food with flour.
What is Flour?
400

________ involves the removal of food residue, dirt and grease.

Cleaning

400

A series of related steps or tasks put in chronological order and sequenced to achieve a specific purpose.

What is standard operating procedures?

400

A discoloration caused by chemical reaction between a metal and substances found found in water, food and the atmosphere.

What is Tarnish?

400
To broil over hot coals or on a griddle.
What is Grill?
400
to blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light.
What is Fold?
500

_________ is the step that removes harmful microorganisms on a food contact surface.

What is Sanitizing?

500

Practices necessary for establishing and maintaining cleanliness thus ensuring good health and preventing the spread of diseases.

What is Hygiene?

500

Refers to all sheets, pillow cases, towel

What is Cut-In?

500
To cook in a small amount of hot fat.
What is Fry?
500
To cook food just below the boilin gpoint.
What is Simmer?
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