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Weights and Measures
Nutrition
Acronyms
Classic Cuisine
Food Chemistry
100
This is the correct abbreviation for teaspoon
What is tsp?
100
Egg yolks are high in this nutrient
What is fat?
100
FATTOM
What is food, acidity, time, temperature, oxygen and moisture?
100
A white mother sauce
What is bechamel?
100
A dry chemical leavening agent made of carbonate or sodium bicarbonate and a mild acid
What is baking powder?
200
The number of teaspoons in a tablespoon
What is three?
200
The vitamin deficiency that causes scurvy
What is Vitamin C?
200
HACCP
What is Hazard Analysis Critical Control Point?
200
Basil leaves, rolled tightly, then sliced thinly
What is chiffonade?
200
The building blocks of protein
What are amino acids?
300
The number of liquid ounces in a cup
What is eight?
300
The nutrient found in dairy foods
What is calcium?
300
FDA
What is The Food and Drug Administration?
300
The French term for a pastry chef
What is a pattisier?
300
Mineral that helps build and replace blood cells
What is iron?
400
The size of a medium dice
What is 1/2 x 1/2 x 1/2?
400
Dehydration can occur due to lack of this mineral?
What is sodium?
400
OSHA
What is Occupational Safety and Health Administration?
400
major sauce made with half brown stock and half brown sauce
What is demi glace?
400
All green vegetables contain this pigment
What is chlorophyll?
500
BMI refers to a persons_____________
What is body mass index?
500
The percentage of body weight that is water
What is 80%?
500
FIFO
What is First In, First Out?
500
Herbs and spices wrapped in cheesecloth
What is a sachet?
500
Measurement of acids levels in food
What is pH value?