A desirable or useful feature or facility of a building or place.
What is amenity
100
First degree, Second Degree, & Third Degree
What are the three types of burrns
100
what the food item is and the date
when storing food what do you write on the foil
100
cleaver scimitar boning
what are the three types of bucher knifes
100
fine chop
What is a mince
200
measuring of liquids
What is volume
200
Class A- Paper
Class B- Grease
Class C- Electrical
What is the 3 types of fires
200
first in first out
what is the acronym of stock rotation
200
cutting curved surfaces and vegtables
What is tourne used for
200
2 inches by 1/16 by 1/16 by 1/16
what is the size of a julienne
300
mise en place
Means "To Put In Place"
300
F- Food
A-Acidity
T- Temperature
T-Time
O-Oxygen
M- Moisture
What is FATTOM
300
physical biological chemical
three types of contamination
300
it adds weight and balance and helps the cook's hand from slipping
What does that bolster of a knife do
300
mainly cold preperations
What is a chiffonade used for
400
Occupational Safety Health Administration
What does OSHA stand for ?
400
Name
Ingredients
Yield-Serving recipe makes
Portion Size- amount appropriate fo 1 person
Temperature, Time & equipement
Step by Step directions
Nutrition
What is parts of the recipe
400
fish nuts and eggs
three types of allergens that you have to warn people about