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Table of Contents
Definitions
Culinary Safety
Knives and Smallwares
Cooking Techniques
100
Where do we find the Making Muffins section?
What is Unit 6, Chapter 28, page 736
100
Define "Shelf Life"
What is the amount of time a product can be stored and still be good to use.
100
This type of contamination happens when raw foods are exposed to to harmful microorganisms
What is direct contamination
100
Tang
What is the part of the knife blade that continues into the handle
100
Coagulate
What is when the proteins in food change from a liquid state to a more solid, jell-like state.
200
Where do we find the section titled "Green Eggs"?
What is in Science a la Carte on page 437
200
Define "Starter"
What is a mixure of flour, yeast, sugar and water that begins the leavening action in bread.
200
Define Cross-contamination
What is the movement of harmful microorganisms from one place or food item to another.
200
The most important tool in a chef's kitchen
What is a French or Chef's Knife?
200
Caramelization
What is the process of cooking sugars to a high temperature which produces a light brown color and pleasing aromas.
300
Where can we find "The History of the Sandwich"?
What is in A Taste of History on page 497
300
Define Drupe
What is a fruit that has soft flesh, thin skin and one pit or stone
300
Define foodbourne illness
What is a bacteria or virus that is spread on food because of unsafe food handling
300
DAILY DOUBLE! Chiffonade
What is to finely slice or shred leafy vegetables
300
DAILY DOUBLE! Recovery time
What is the time it takes for fat or oil to return to th present temperature after a food has been sugmerged in it.
400
Which chapter is called Culinary Nutrition?
What is chapter 11
400
What is a du jour menu?
What is a menu that lists dishes that are available on a certain day.
400
Trichinosis
What is a foodborne illness that can be present in pork, sausage and wild game
400
Fillet knife
What is a knife with an 8-9 inch blade with a pointed tip, mostly used for slicing fish.
400
Broiling
What is to cook directly under a heat source.
500
Where would we find information about the costs of food?
What is Chapter 14, Cost Control Techniques
500
a mollusk
What is a shellfish with no internal skeletal structure, such as a clam or scallop
500
15 to 30 seconds
What is how long you should spend washing your hands for maximum effectiveness.
500
Rondelle
What is a round, disk shaped slice, think carrot.
500
bouquet garni
What is a combination of fresh herbs and vegetables tied in a bundle with butcher's twine.