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Knife Sharping
Knives
Handtools
Knife Material
Pots
Pans
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
Are used for a wide variety of cooking tasks.
What is a Saucepot
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 bread and pastries
What is a slicer
200
This complex carbohydrate does not provide energy.
What is Fiber
200
A cooking container that is tall as, or taller, than it is wide.
What is a Pot
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
The act of cutting away or peel
What is a Paring knife
300
Regulates body functions and help carry some vitamins through the system.
What is FAT
300
Used to cook ingredients that require indirect or gentle heat.
What is a Double Boiler
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
They are designed to speard coat used as a spatula to turn items while cooking them.
What is Palette Knives and Spreaders
400
This fat can be found on meat,lard, butter, coconut oil and palm oil.
What is saturated fat
400
May have a spigot or vale at the base for easier draining
What is a Stockpot
400
Cooking technique that requires longer cooking time than baking.
What is roasting
500
Developed for NASSA
What is HACCP
500
Sometimes called a Butchers knife
What is A Scimitar
500
Good cholesterol
What is HDL
500
How well pots transfer heat from the burner or oven to the food they contain.
What is Conduction
500
Food cooked in water that is 185 to 200 degrees.
What is simmering