Final Review
main purpose of mise en place
What is organizing and preparing ingredients before cooking
Baking powder and baking sode
What are leavening agents?
purpose of blanching vegetables
What is to preserve color and texture of vegetables?
which workplace skill is most important in a commercial kitchen?
What is teamwork?
purpose of garnishing food?
What is to improve appearance?
knife is best used for chopping vegetables
What is a chefs knife?
julienne
What is a type of knife cutting method?
personal hygiene practice is most important in foodservice
what is washing hands properly?
HACCP (Hazard Analysis and Critical Control Points) is a system used
what is to prevent food safety hazards?
Which organization sets guidelines for workplace safety?
What is OSHA?
41°F–135°F
what is the temperature danger zone at which bacteria grows quickly
FIFO stands for this in food service
What is first in, first out?
cooking method combines dry and moist heat?
What is braising?
knife is best for peeling fruits and vegetables
What is a paring knife
Which type of service is most formal?
What is fine dining?
Transferring harmful bacteria from one food to another
What is cross contamination?
the body’s main source of energy
What are carbohydrates?
emulsion
What is the mixture of two liquids that normally separate?
dry-heat cooking method
What is baking, broiling, grilling, etc.?
What does al dente mean when cooking pasta?
What is firm to the bite?
minimum internal cooking temperature for poultry
What is 165 degrees Fahrenheit?
Sanitizing equipment helps to
What is prevent foodborne illness?
equipment best for measuring liquid ingredients
What is liquid measuring cups?
standardized recipe helps ensure
What is consistency in food preparation?
Cutting board to be used for raw poultry?
What is a board designated for raw meat?