Can be made with milk and thickened with flour, finished with cream
What is cream soup?
100
Name for a large family of single-cell fungi
What is mold?
100
These can be solid, slotted, or perforated
What are stainless steel spoons?
100
This is a combination of dry-heat and moist-heat cooking methods
What is braising?
100
Preferred way to measure ingredients in a professional kitchen
What is weight?
200
American seafood-based soup flavored with bacon and potato
What is chowder?
200
This organism lives on the body of another organism
What is a parasite?
200
This is typically used to chop through bones
What is a cleaver?
200
The methods that may be used for cooking a porterhouse steak
What is grilling or broiling?
200
This is considered the most important factor in determining the size of kitchen staff
What is a food service operations menu?
300
Recognized for their thin consistency and transparent appearance
What is a clear soup?
300
Destroys biological hazards present in food
What is heat/cooking?
300
This part of a slicer holds the food to protect your hands
What is a carriage?
300
This amount of water is used per pound of pasta
What is one gallon?
300
This is used in conjunction with a small amount of oil to achieve intense heat at the cooking surface
What is a wok?
400
Concentrates flavor and thickens the liquid
What is reducing a sauce?
400
This is the cooking step at which high internal temperatures kill pathogens
What is the critical control point (CCP)
400
A high-sided square or rectangular pan with a tight-fitting lid designed for cooking on a range top first, then covered in an oven
What is a braising pan?
400
The pan and the fat are preheated before the meat or poultry is added in this technique
What is sauteing?
400
These types of meats especially benefit from aging
What are beef and lamb?
500
These are more expensive than some stocks and are reserved for soup production
What is broths and bouillons?
500
This is what microorganisms need in order to grow
What is FAT TOM? (Food, Acidity, Temperature, Time, Oxygen, and Moisture)
500
These are the major differences between a stockpot and a saucepot
What is a stockpot is larger, tall-sided and mainly used for cooking stocks and soups (some have a spigot or valve at the base for easier draining); saucepots are less wide and less tall, some have a long handle or two looped handles and are used for a variety of cooking tasks
500
The pitting technique is suitable for these three fruit groups
What are peaches, nectarines, and plums?
500
The steps (in sequence) to take to allow for tare weight when measuring out 1.25 lbs. of flour using a glass bowl and a scale that cannot be reset
What is weigh the empty bowl, add the weight to 1.25 lbs. to find the gross weight of the bowl and the flour needed, put the bowl on the scale and add flour to the bowl until the scale reads the gross weight you calculated