Safety and Sanitation
This type of organism needs to live in a host organism to survive.
Parasite
This term is used for late morning to early afternoon meal that takes the place of both breakfast and lunch.
Brunch
This term on a recipe indicates the amount of food that the particular recipe makes.
Yield
This term is used for the change of a gas to a liquid.
Condensation
The title given to a person in charge of the kitchen or a part of the kitchen.
Chef
This device is designed to detect fire in its early stages but requires airflow to detect the fire.
Smoke Detector
This term refers to food that is cooked quickly in a pan with a small amount of fat.
Sauteed
This term is for mixing a salad with dressing by using a rising and falling action.
Toss
This nutrient is used mainly for energy and can be classified as either simple or complex.
Cabohydrate
This service style involves guests helping themselves to food set up on serving tables.
Buffet
This procedure is used to remove food or other obstacles from the airway of a choking person.
Heimlich Maneuver
This term is for meat from calves under the age of nine months.
Veal
This term is a mixing method when foods are vigorously beaten in order to incorporate air.
Whipping (Whisking)
This category of foods includes milk and foods produced from milk, such as butter, yogurt, sour cream, and cheese.
Dairy Products
The style of service using an assembly-line system of serving food.
Cafeteria
This term is used to describes sanitary habits such as keeping clean, maintaining good health, wearing clean clothes, and washing hands regularly.
Personal Hygiene
This French term is used for bite-sized finger foods that have a spicy or savory flavor and are used often as an appetizer.
Hors d'Oeuvres
This term means "to cut food into very small pieces"?
Mince
The preservation method in which food is sealed in a container and subjected to high temperatures to destroy harmful microorganisms.
Canning
The term for having proper behavior and good manners.
Etiquette
The types of these are biological, chemical, or physical properties that might make food unsafe.
Hazards
This term is the name of the menu on which each food and beverage item is listed and priced separately.
A la carte
This term is for a set of precise directions listing ingredients, procedures, and cooking instructions for a particular dish.
Recipe
The term for the white coating that appears on the surface of chocolate when the cocoa butter has melted and recrystallized.
Bloom
This term describes a worker's commitment to doing his or her personal best as part of the workplace team.
Work Ethic