Soups
A thick soup always contains this kind of agent
What is a thickening
All cultures have this as part of their cuisine
What is soup
This is the shelf that poultry and shell eggs should always be stored on
What is the bottom
This is the shelf that ready to eat foods and produce should be stored on
What is the top
This is the outer part of the grain
What is the bran
The soup made from shellfish or crustacean shells
What is a bisque
Either a cooked or uncooked soup that is served chilled
What is a cold soup
Food on shelves should always be stored away from these
What are walls
Food and chemicals should always be stored in ___ areas
What is separate
This is where the fat of a grain is contained
This is the type of soup thickened with cream and/or pureed ingredients
What is a cream soup
The category of soups that is always unthickened
What is clear soups
This is how far off the floor food should be stored
What is 6"
If properly handled, you have this long to store leftovers
What is 7 days
This is the largest part of a grain
What is the endosperm
The three categories of soup
What are Clear, Thick and Specialty
This is the type of soup thickened with a puree of ingredients
What is a puree soup
This is the name of the process that ensures that the oldest product is used first
FIFO
Ground meat must always be stored ____ whole meat
What is below
Most grains are a category of this
What are grasses
The type of soup that contains large chunks of ingredients and uses potatoes to help thicken
What is a chowder
This is the broth made by clarifying a stock with egg whites
What is a consomme
Storing food in the proper order in a refrigerator prevents this
Cross-contamination
This is the temperature danger zone
What is 41-135
This is the substance that is found in foods such as bread, potatoes, pasta, and rice gives you energy
What is a starch