Safety & Sanitation
The maximum time perishable foods can be safely held in the danger zone
2 hours
You never ever put a knife here in the kitchen
The Sink
This is used to thicken dishes such as sauces and soups
Roux
This type of pasta looks like a bowtie
Farfalle
The process of braking down food into simpler compounds the body can use
Digestion
This occurs when pathogens from a contaminated utensil are spread directly to a food item
Cross Contamination
This is the most common knife used for chopping and slicing in the kitchen
Chef's knife
These 2 things could be used as garnishes for some cream soups
Croutons and cheese
Two Italian-style filled pastas made with fresh pasta
Ravioli and Tortellini
The 5 food groups
Fruits, Vegetables, Grains, Protein, and Dairy
This is the acronym for how to use a fire extinguisher
PASS
Pull Aim Squeeze Sweep
This is done to citrus fruits to remove the flavor from peel to use in food as an ingredient
Zesting
French term for broth
Bouillon
This pasta shape is best for stuffing and baking (2 Answers)
Manicotti or Shells
What is the unit of measurement used in nutrition to measure the energy value of foods
Calorie
These are caused by bacteria, toxins that are produced by bacteria, or other pathogens
Food Borne Illness
The section of a knife that extends into the handle
Tang
This soup gets its color and flavor from lobster, crawfish, or shrimp shells
Bisque
This corkscrew-shaped pasta holds sauce well and adds texture
Rotini
A fatlike substance that is found in every cell in the body and occurs in foods from animals
Cholesterol
this acronym has to do with the conditions that bacteria grow the most rampant
FATTOM
Foods Acidity Time Temp Oxygen Moisture
This cut is long and thin, and used for matchstick vegetables
Julienne
The classic French name for a clear, flavorful broth
Consommé
Italian term for pasta cooked until firm to the bite
Al Dente
These are inorganic substances that make up four percent of your body weight
Minerals