Storing and Receiving
Dry goods should be stored this many inches off the ground
What is 6 inches
Name four dry cooking methods
What are, roasting, deep fat frying, sautéing and grilling
The number of teaspoons in a tablespoon
What is three
This is the shape of a dice cut
What is a cube with 6 equal sides
Poultry must be cooked to this temperature
What is 165*F
This method ensures proper food rotation in and out of the kitchen.
What is FIFO
Name two moist heat cooking methods
What are boiling and steaming
The number of ounces in a pound
What is sixteen
A standard french fry is an example of this cut
What is a julienne cut
Reheated foods must be heated to this temperature to be considered safe.
What is 165*F
Do this when receiving milk over 41*F from a vendor.
What is reject the milk delivery
Use this type of cooking method for tough cuts of meat
What is moist heat
The number of tablespoons in a cup
What is a chef knife
Ground beef must be cooked to this internal temperature
What is 155*F
What is the receiving area or dock
This cooking technique uses both moist and dry heat
What is combination cooking
The number of ounces in a cup
What is eight
The part of the knife responsible for good balance which is sandwiched between the handle of the knife
What is the tang
Fish must be cooked to this internal temperature
What is 145*F
Do this when receiving fish with cloudy eyes that is sticky to the touch and smells of the ocean
What is reject the fish delivery
Meat with high amounts of this take longer to cook (hint think steak vs. chicken)
What is connective tissue
The number of ounces in a gallon
What is garde manger
The proper order of these foods in a fridge from top to bottom: Prepared salad, ground beef, salmon filets, chicken breast
What is Prepared salad, salmon filets, ground beef, chicken breast.