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Chapter
2 and 3
Cahpter
4 and 5
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6 and 7
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8 and 9
Chapter
10 and 11
100
A body's negative reaction to a food protein.
What is a Food Allergy
100
The Lower portion of a fraction.
What is a Denominator
100
The given amount of a dish that a recipe makes.
What is Yield.
100
A set of moral values.
What are Ethics
100
An easy and fast way to dine.
What is Quick Service
200
Food, Acidity, Temperature, Time, Oxygen and Moisture.
What is FATTOM
200
The cutting surface of a knife.
What is a Blade
200
The ability of a person to be believed.
What is Credibility
200
The great variety of people and their backgrounds.
What is Diversity
200
A large decorative plate used underneath the plate that has food on it.
What is a Charger or Underliner Plate
300
Microorganisms that cause illness.
What is a Pathogen
300
Used to steam food items like veggies or rice.
What is a Steamer
300
A grand sauce made from a stock and tomato.
What is Tamato Sauce
300
A natural form of sugar responsible for the sweetness in fruits.
What is Fructose
300
Potato pancakes.
What are Latkes
400
A plan designed to protect workers, guests, and property in case of an emergency or distaster.
What is an Emergency Plan
400
The individual amount a person is served.
What is a Portion
400
The act of identifying with the feelings, thoughts, or attitude of another person.
What is Empathy
400
An edible herb like plant.
What is a Vegetable
400
Questions that can be answered with yes or no.
What are Closed Questions
500
Items that cause short or long term injuries or illness.
What is a Health Hazard
500
The leaves, stems or flowers of an aromatic plant.
What is a Herb
500
Defines the company's purpose and values to employees.
What is a Vision Statement
500
Fruits that have a central pit.
What are Drupes
500
Someone who can play the role as a wise advisor.
What is a Mentor