Show:
Safety/
Sanitation
Knives
Smallwares
Food Handling
Standard Recipes
Cooking Techniques
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

The group of individuals at a higher risk for foodborne illnesses

Who are the Elderly?

100
Equals 1 tablespoon
What is three teaspoons
100
Uses a wok
What is stir-frying
200
In the refrigerator, running under cold water
What is The correct method for thawing foods.
200
Knife used to cut fruits and vegetables
What is a slicer
200

This is a common TCS food

What is a Baked potato?

200
16 ozs is equal to
What is one pint
200

To pour liquid over a warm food, usually on the stove-top, and ignite

What is Flambe?

300
When soilded or at least every four hours
What is When should foodservice workers change their gloves
300
Scrapes surfaces and cut dough into equal pieces.
What is bench scraper
300

This is the maximum number of days that ready to eat foods can be stored if held at 41 degrees F

What is 7 days

300
16 cups equals ______ quarts
What is 4 quarts
300

To cook pasta until a slight firmness remains when bitten.

What is Al dente?

400
20 seconds
What is How long you should wash your hand.
400
Bowl-like container with disks used to puree and strain foods
What is foodmill
400

TCS food reheated for hot holding must reach this temperature for 15 seconds

What is 165 degrees

400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400
Cooking technique that requires longer cooking time than baking.
What is roasting
500

Pathogens that are transferred from one surface or food to another

What is Cross Contamination?

500
Knife cut used to make garnishes
What is chiffonade
500

This is the minimum water temperature required when using hot water to sanitize objects

What is 171 degrees F

500
Decending order
What is how a recipe is written
500

To cook food by submerging in hot oil

What is deep frying?

600

Biological, Chemical, & Physical

What are the three types of contaminants?

600

Used to spread icing on cakes

What is a straight spatula

600

The most likely cause of wheezing & hives

What is Food Allergies?

600

The amount of tablespoons in a standard stick of butter

What is 8?

600

To remove the outer layer of a citrus fruit using a zester or paring knife

What is Zest?

700

Food that is time/temperature controlled for safety?

What is TCS food?

700

Used to drain washed/cooked veggies, salad greens, & pasta

What is a Colander?

700

The presence of this bacteria in water indicates that it is contaminated by fecal matter

What is E.Coli?

700

French term for "Put in place"

What is Mise En Place?

700

To soak or brush food with a seasoned liquid for tenderness, moisture, & flavor

What is Marinate?