Lesson 1
any substance which when taken into the body provides energy, builds and repairs tissues and regulated bodily processes.
FOOD
killing disease causing bacteria
this type of arrangement allows equipment to be placed along a wall to form an island. This arrangement is used in larger kitchen.
SINGLE STRAIGHT LINE ARRANGEMENT
the most important of all cooking equipment in the kitchen.
RECIPE
is a discipline concerned with all the technical aspects of food, beginning with harvesting or slaughtering and ending with its cooking and consumption.
FOOD SCIENCE
are disease-causing microorganism can cause a multitude of food-borne illnesses.
Chef in smaller establishment who not only supervises others but has cooking responsibilities as well.
It generates heat from above
BROILERS AND SALAMANDERS
A recipe that is used in a commercial kitchen.
STANDARDIZED RECIPE
is the transfer of heat through moving gases or liquids.
The ____ is worn o protect the jacket and pants from excessive staining
The _______ prepares and cooks vegetables
légumier
This is ideal for cooking vegetables and many other food rapidly with minimum loss of nutrients and flavor.
STEAMER OR STEAM COOKERS
CONTROL QUALITY AND CONTROL QUANTITY
Foods that are rich in proteins or starches also develop a rich brown color.
MAILLARD REACTION
are living organisms that depend upon a host to survive.
The ________ oversees the preparation and cooking of vegetables, starches,egg dishes, and hot appetizers.
entremetier
Very heavy, thick bottom fry pan used for pan frying when very steady, even heat is desired.
CAST IRON SKILLET
Given in weight, number of pans, number of servings, or some other easily understandable measurement.
YIELD
Occurs at different temperatures for different types of starch.
types of fungi, range in size from microscopic; single-celled organism to large, multi cellular organisms.
This position is responsible for the preparation of all fish and shellfish items.
Poissonier
Tall cylindrical stainless-steel containers. Use for storage and for holding foods.
BAIN-MARIE
1 KILOGRAM IS EQUAL TO ___ POUNDS?
2.2 LBS