Potpourri
What the letters in HACCP stand for.
What is Hazard Analysis Critical Control Points?
An Italian soup made with vegetables, beans, and pasta.
What is minestrone?
A dip made with Avocadoes.
What is Guacamole?
This versatile machine can be fitted with an "S" blade as well as others for grating or shredding.
What is a food processor?
The practice of clean and safe food-handling habits.
What is Sanitation?
The device that is used for making precise vegetable cuts like waffle potato chips.
What is a Mandoline?
A pureed soup that is made with a type of legume and is typically garnished with diced ham.
What is pea soup? (AKA potage St. Germain)
A creamy cheese dip that is served warm.
What is Queso dip?
This attachment used in the production of bread.
What is a dough hook?
When harmful microorganisms are transferred from one product to another.
What is cross-contamination?
To what internal temperature must chicken be cooked?
What is 165 degrees F?
Soup that typically contains seafood, milk, and potatoes.
What is chowder?
Mole sauce typically contains this surprising ingredient.
What is chocolate?
The preferred knife for slicing bread.
What is a serrated knife?
What the letters in FAT TOM stand for.
What are food, acidity, time, temperature, oxygen, and moisture?
The restaurant term that means the kitchen is out of a menu item.
What is "86"?
A thickener composed of equal parts (by weight) fat and flour.
What is R-O-U-X?
A corn tortilla rolled around a filling and covered with a savory sauce
What is an enchilada?
This type of oven uses a fan to circulate air.
What is a convection oven?
The three types of hazards that cause contamination.
Biological, Chemical, and Physical.
The "father" of French Cuisine and inventor of the Brigade system. He began his career at age 12 and retired at age 74.
Who is Auguste Escoffier?
A cold soup that is made with cucumbers, tomatoes, tomato juice, onions, and garlic.
What is Gazpacho?
A deep-fried burrito.
What is a Chimichanga?
The name (size) of the item we use to store salad dressing.
What is a 1/6 pan.
Disease-causing microorganisms.
What are pathogens?