NUTRITION
VITAMIN A, D, E, K ARE WHAT TYPE OF VITAMINS
FAT-SOLUBLE VITAMINS
To brown food in a small amount of fat and is cooked over high heat
What is Sautéing
Subsistence Ledger
NAVSUP FORM 335
FIFO
FIRST IN FIRST OUT
41-135 degrees
What is the Danger Zone
Coffee should be held at what temperature
185 degrees
Builds and repairs body tissue
What is Protein
Food Cooked in water that is 190-210 degrees
What is Simmering
FOOD ITEM REQUEST/ISSUE DOCUMENT
NAVSUP FORM 1282
FATTOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
Number of Seconds to Wash your Hands
20 Seconds
(WASH, RINSE, AND SANITIZE)
110, 120, 171
9 Calories per Gram
What is FAT
Long Slow process where food is first seared then cooked in a small amount of stock
What is Braising
FOOD PREPARATION WORKSHEET
NAVSUP FORM 1090
Getting Ready to work or Preparing all your ingredients
What is Mise en place
2 of the 3 Food Borne Illness Types
Infection, Intoxication, Toxin-Mediated Infection (
The Scullery Dishwashing Temperatures for
(Pre-wash, Rinse, and Sanitize)
150-160, 160-180, 180-194 Degrees
Good Cholesterol
What is HDL
Cooking technique that requires longer cooking time than baking
What is Roasting
FINANCIAL LIABILITY INVESTIGATION OF PROPERTY LOSS
DD FORM 200
CCP STANDS FOR
Critical Control Point
Four Stages of Bacterial Growth Cycle
Lag, Log, Stationary, Decline
Poultry internal temperature to be cooked to
165 degrees
Maintains proper fluid balance in the body and helps muscles relax/contract properly
What is Salt
Cooks foods quickly by direct intense heat,(approximately 500 degrees)
What is Broiling
RECORDS OF RECEIPTS AND EXPENDITURES
NAVSUP FORM 367
RTE
READY TO EAT FOODS
TWO WAYS TO CALIBRATE YOUR THERMOTER AND THE TEMPERATURE OF EACH
ICE WATER METHOD-32 DEGREES
BOILING POINT METHOD- 212 DEGREES
145