Safety/Sanitation
What is the temperature danger zone?
41 to 135 degrees
What is Chef knife?
Knife used for general work in the professional kitchen
What is Nutrient?
Chemical compounds that help the body carry out its function
What is three teaspoons?
Equals 1 tablespoon
What is stir-frying?
Uses a wok
What is The correct method for thawing foods?
In the refrigerator, running under cold water
What is a slicer?
Knife used to cut fruits and vegetables
What is Fiber?
This complex carbohydrate does not provide energy
What is one pint?
16 ozs
What is grilling
Cooking technique is often used for tender foods that cook quickly
When should foodservice workers change their gloves?
When soiled or at least every four hours
What is bench scraper?
Scrapes surfaces and cut dough into equal pieces
What is FAT?
Regulates body functions and help carry some vitamins through the system
What is 4 quarts?
16 cups
What is braising
Long slow process where food is first seared then cooked in a small amount of stock
How long you should wash your hand?
20 seconds
What is foodmill?
Bowl-like container with disks used to puree and strain foods
What is saturated fat?
This fat can be found on meat,lard, butter, coconut oil and palm oil
What is recipe conversion?
When you change a recipe to produce a new amount or yield you are practicing
What is roasting?
Cooking technique that requires longer cooking time than baking
What is HACCP?
Developed for NASSA
What is chiffonade?
Knife cut used to make garnishes
What is HDL?
Good cholesterol
What is how a recipe is written?
Descending order
What is simmering?
Food cooked in water that is 185 to 200 degrees