Kitchen Safety
Food Safety
Equipment
Fruits and Vegetables
Starches
Salads
Cooking Methods and Measurement Conversions
100
This should be done with any nearby food when glass is broken.
What is throw it away?
100
Transferring pathogens from one surface or food to another is an example of this.
What is cross contamination?
100
This type of knife is used to cut soft foods such as breads and tomatoes.
What is serrated/bread knife?
100
The natural form of sugar found in fruits.
What is fructose?
100
You can tell a vegetable is done cooking by it's appearance and this.
What is texture?
100
The type of lettuce used for caesar salad.
What is romaine?
100
This cooking method is translates to "jump" in French and uses a small amount of oil.
What is sauteing?
200
Heavy boxes should be stored on this part of a shelving unit.
What is the bottom?
200
The general temperature/feeling of the water when thawing food under running water.
What is cool?
200
This type of knife is used to separate raw meat from bones.
What is a boning knife?
200
A banana is this type of fruit.
What is tropical?
200
As potatoes age, the starch content does this.
What is increases?
200
The thickest emulsified dressing.
What is mayonnaise?
200
This cooking method is usually done in a wok.
What is stirfrying?
300
This is how you should pass a knife to another person.
What is place the knife on a sanitized surface, and let the person pick the knife up by the handle?
300
The three types of food safety hazards.
What are chemical, physical, and biological?
300
This part of the knife.
What is the spine?
300
Corn is this type of vegetable.
What is seed?
300
This pasta takes longer to cook than it's fresh counterpart.
What is dried pasta?
300
An ingredient that can permanently bind unlike ingredients together.
What is an emulsifier?
300
2 quarts = this many cups.
What is 8?
400
This is how you lift something heavy.
What is bend from the knees and lift with the legs?
400
The storage order in a cooler is based off of this.
What is minimum internal cooking temperature?
400
This hand tool shreds small pieces of the outer peel of citrus fruits.
What is a zester?
400
An apple is this type of fruit.
What is winter?
400
This cooking method quickly and partially cooks foods such as potatoes in hot water or oil.
What is blanching?
400
The standard ratio for a vinaigrette.
What is 1 part vinegar to 3 parts oil?
400
2 cups = this many pints.
What is 1?
500
PASS stands for this.
What is Pull the pin, Aim at the base of the fire, Squeeze the trigger, and
Sweep from side to side?
500
The temperature danger zone.
What is 41F-135F?
500
This type of oven has a fan that circulates hot air around the food as it cooks.
What is a convection oven?
500
The chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit.
What is enzymatic browning?
500
The Italian term for pasta that is firm.
What is al dente?
500
The four basic parts to a salad are the base, body, and these.
What is garnish and dressing?
500
The three heat transfer methods.
What is conduction, convection, and radiation?