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Safety/
Sanitation
Knives
Smallwares
Nutrition
Standard Recipes
Cooking Techniques
100

41 to 135 degrees

What is the temperature danger zone

100
Knife used for general work in the professional kitchen.
What is Chef knife
100
Chemical compounds that help the body carry out its function.
What is Nutrient
100
Equals 1 tablespoon
What is three teaspoons
100

Cooking food (like meat or large vegetables) uncovered in an oven with dry heat.

What is roasting

200

In the refrigerator, running under cold water

What is The correct method for thawing foods.

200

Small knife used to cut fruits and vegetables

What is a pairing knife

200

this nutrient helps build and fix muscles and body parts.Found in meat, fish, eggs, beans, and nuts.

What is protein. 

200

16 ozs or 2 cups

What is one pint

200

Submerging or cooking food in hot oil or fat to create a crispy outer crust

What is deep frying

300

When soiled or at least every four hours

What is When should foodservice workers change their gloves

300
Scrapes surfaces and cut dough into equal pieces.
What is bench scraper
300

this nutrient gives your brain and body fast energy. Found primarily in whole grains, fruits, and vegetables instead of sugary foods.

What is carbohydrates

300

16 cups equals ______ quarts

What is 4 quarts

300
Long slow process where food is first seared then cooked in a small amount of stock.
What is braising
400
20 seconds
What is How long you should wash your hand.
400

long serrated knife- rounded on the end

What is a bread knife

400

This kind of fat can be found on meat,lard, butter, coconut oil and palm oil.

What is saturated fat

400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400

Cooking food via hot vapor

What is steaming

500

HACCP - what does it stand for? 

What is Hazard Analysis Critical Control Points

500

Knife cut - 1/4 X 1/4 X 2

What is a batonnet

500

micronutrients like vitamins and minerals help keep this strong

What is the immune system

500

in a standard recipe- what order are the ingredients in? 

What is first to last

500

Cooking food with direct, intense heat coming from an element directly above the food.

What is broiling