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Safety/
Sanitation
Knives
Smallwares
Standard Recipes
Cooking Techniques
Vocabulary Terms
100
41 to 135 degrees
What is the temperature danger zone
100
Knife used for general work in the professional kitchen.
What is Chef knife
100
Equals 1 tablespoon
What is three teaspoons
100
Uses a wok
What is stir-frying
100

To put into place, or everything in its place.

What is mise en place?

200
In the refrigerator.
What is the correct method for thawing foods.
200
Knife used to core an apple.
What is a paring knife.
200
16 ozs is equal to
What is one pint
200

Cooking technique is often used for tender foods that cook quickly.

What is grilling

200

Taste, sight, smell, touch and sound make up this.

What are the human senses?

300
Caused when food is contaminated with feces.
What is E Coli.
300
Used to mix dough by hand.
What is a pastry cutter.
300
4 T in a ______, means there are _______ T in 1 cup.
1/4 cup, 16 T
300

Best used for measuring liquids and small amounts of dry ingredients, like spices.

What is volume?

300

Refers to cutting food into pieces that are roughly but not exactly the same size.

That is chopping?

400
20 seconds
What is How long you should wash your hand.
400
Used to add "air" to a flour or sugar type product.
What is sifter.
400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400

These recipes typically include a title, the yield, the portion size, ingredient list and method. 

What is a standardized recipe?

400

This tool is responsible for straightening the blade of a knife.

That is a honing steel?

500
Most common cause of food-borne illness.
Cross Contamination
500
This type of knife metal will not rust.
What is stainless steel.
500
8 ounces in ______ c.
1 cup
500

Regional or ethnic recipes, historic recipes and recipes using a specific ingredient are examples.

What are common recipe categories?

500
A written record of the ingredients and methods needed to make a particular dish.

What is a recipe?