Show:
equipment
preparation
menu items
food science
safety & sanitation
100
What is the term for a serving spoon with holes
What is the slotted spoon
100
What is the term for cooking food completely submerged in a liquid heated to just below the boiling point?
What is simmering
100
What is the term for meat from calves under the age of nine months?
What is veal
100
What kind of protein food lacks one or more of the essential amino acids?
What is an incomplete protein
100
What type of storage is used for holding potentially hazardous food at an internal temperature of 41 degrees F or below?
What is refrigeration.
200
What is the term for a deep, heavy dish used for baking foods?
Casserole
200
What crisscrossed, charred lines are created when food is placed on a hot grill?
What is cross-hatch marks
200
What term refers to the edible poultry viscera, including the gizzard, heart, liver, and neck?
What is the giblets.
200
What is the temperature at which a solid changes to a liquid?
What is the melting point.
200
What is the term for yellowing of the kin and eyes that may indicate a person is ill with hepatitis A?
What is jaundice.
300
What tool is used to shred small pieces of outer peel from citrus fruits, lemons, oranges, limes?
What is the zester
300
What is the term for a distinctive smell that is often savory or pleasing?
What is aroma.
300
What term is used for food that is cooked in fat? dry or moist heat?
What is fried Dry heat
300
What is the largest part of a whole grain and is a good source of protein and carbohydrates?
What is the endopserm
300
What is supplied by a chemical manufacturer to identify a chemical and its common name, potential hazards, information on use and handling?
What is material safety data sheets (MSDS)
400
Name the term for a hard bowl and club-shaped tool used to grind spices into powder?
What is mortar and pestle
400
What term describes the browning of foods that contain sugar?
What is caramelization
400
What types of breads are made with chemical leaveners that work more quickly than yeast?
What is quickbreads
400
What is the term for nutrients that the body needs in relatively large amounts.?
What is macronutrients
400
What term describes having a negative bodily reaction to a particular food protein?
What is a food allergy
500
What type of knife has a narrow, flexible blade sued to slice cooked meats?
What is filet or slicer
500
What tern describes meat products that are trimmed and cut for the consumer
What is prefabricated
500
What is the name of the menu on which each food and beverage item is listed and priced separately?
What is a la carte
500
What is the chemical process that causes fat to spoil?
What is oxidation
500
What program involving seven steps helps to ensure the safety of food served?
What is HACCP plan