Food Safety
"TCS" stands for this
What is Temperature Controlled for Safety
This knife does the majority of the work in a kitchen
What is a chefs knife
This is the category of soup that is based on stock or broth
What is clear
This is the mother sauce that uses white roux, milk and nutmeg
What is bechamel
This is the part of the grain that contains the fat
What is the germ
This is the system that ensures the oldest products are used first
What is FIFO
This knife goes through bone
What is a cleaver
Gazpacho is an example of a ____ soup
What is cold
This mother sauce uses a dark roux, dark stock, and tomato product
What is espagnole
This is the category of grasses that most grains belong to
What is cereal
Poultry and shell eggs always go on the ____ shelf in a refrigerator
What is bottom
This knife fillets fish
What is a filet knife
Bisque must be made from crustacean or _____ shells
What is shellfish
This ingredient is never added to stock
What is salt
This is what the proteins glutenin and gliadin form
What is gluten
This is the temperature danger zone
What is 41-135
This knife is often known as a bread knife
What is a serrated knife
Tomato is an example of a _____ soup
What is puree
This is the sauce made from blonde roux and white stock
What is veloute
This is the outside of the grain
What is the bran
These are the three main categories of contaminants in a kitchen
What is biological, physical, and chemical
This knife removes raw meat from bones and trims silverskin
What is a boning knife
This is why all cuisines have soup in their repertoire
What is to use up leftovers
Roux is a combination of ______ and flour
What is any fat
This is the inside of the grain and the largest part