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Safety/
Sanitation
Knives
Smallwares
Nutrition
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
Chemical compounds that help the body carry out its function.
What is Nutrient
100
Equals 1 tablespoon
What is three teaspoons
100
Uses a wok
What is stir-frying
200

What is The correct method for thawing foods.

In the refrigerator, running under cold water


200

Knife used to cut fruits and vegetables

What is a slicer

200
This complex carbohydrate does not provide energy.
What is Fiber
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
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
Regulates body functions and help carry some vitamins through the system.
What is FAT
300
16 cups equals ______ quarts
What is 4 quarts
300
Long slow process where food is first seared then cooked in a small amount of stock.
What is braising
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
This fat can be found on meat,lard, butter, coconut oil and palm oil.
What is saturated fat
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
What does the H in  HACCP stand for

What is Hazard

500
Knife cut used to make garnishes
What is chiffonade
500
Good cholesterol
What is HDL
500
Decending order
What is how a recipe is written
500
Food cooked in water that is 185 to 200 degrees.
What is simmering