Culinary
What liquid is usually used for making stock?
Water
Eggs and peanuts are dangerous for people with which conditions?
Food Allergies
A dry cooking technique similar to sauteing that uses a wok.
stir-fry
A dry cooking method in which foods are completely submerged in heated fat or oil
Deep Fry
A dry cooking method in which food is cooked directly under a primary heat source.
Broiling
A combination of fresh herbs and vegetables tied in a bundle with butcher’s twine.
Bouquet Garni
A balance beam scale. Ingredients are placed on one side and weights on the other.
Bakers Scale
Food acceptable to customers.
Standard Food Quality
A menu with few options and a fixed total price.
Fixed Menu
A set of behaviors and interactions that individuals anticipate when interacting with a business.
The relationship between two amounts.
Ratio
For example -standard measurement would be in tablespoons where metric would be in milliliters.
Measurement Units
The number of servings, or portions, that a recipe produces.
Yield
Equipment used in the restaurant industry.
Commercial Equipment
To keep foods out of the temperature danger zone.
Temperature Control
Where bacteria grows the fastest on food; 41-135 degrees.
Temperature Danger Zone
Healthy or clean and whole.
Sanitation
A microorganism that can cause disease.
Pathogens
Being protected from dangers, risks, and injuries
Safety
The system used by foodservice establishments to help ensure food safety.
HACCP
First in-First out. Example: rotating stock
FIFO
A model to develop or update food safety rules to be consistent.
Food Code Points
A sanitizer that includes bleach.
Chlorine
The right thickness and texture of a food product.
Consistency
What is the temperature for the danger zone?
41-135