Column 1
The main ingredient in cheese?
milk
The “under” chef who reports to the executive chef.
Sous Chef
What does FAT-TOM stand for
Food, acidity, temperature, time, oxygen, moisture
What is called when you heat something right below boiling
Simmering
Correct ratio for a vinaigrette
3:1
Who inspects local restaurants?
Tiny single-celled microorganisms that can make people very sick if they find their way to food.
Bacteria
Contamination caused by the movement of chemicals or microorganisms from one place to another.
Cross-contamination
An organization that is responsible to ensure safe and healthful working conditions for workers by setting and enforcing standards and by providing training, outreach, education and assistance.
OSHA
An illness caused by contaminated foods or beverages.
Food-borne illness
A French term that means “to put in place.”
Mise en place
Must be based on the amount of food people typically consume.
Serving Size
Where should chemicals be stored
away from food in a separate area
One cup is how many tablespoons
16
A mixture of two ingredients that would not normally mix together. (Example oil and vinegar)
Emulsion
An oxidation of foods that makes a product turn brown.
Enzymatic Browning
Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.
Steaming
An ingredient, such as cornstarch, that adds body to a sauce.
Thickening Agent
A long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than ⅔ of the food.
Braising
A special bowl shaped pan used for stir-frying.
Wok
When reheating food what should the temperature be?
165
What should food handlers do to prevent allergens from being transferred to food?
Clean and sanitize utensils before use.
what type of extinguisher will put out a grease/oil fire
Class B
what is the percentages of mirepoix
50% onion, 25% carrot, 25% celery
The leaves, stems, or flowers of an aromatic plant are
herbs