HPC211 Midterm Exam

1. Talent  in cooking, specifically a skill full preparation of meals that is pleasing to the plate as well as the eyes

(a)  

2. French for “ New Cooking

(a)  

3. Organism that causes disease, usually refers to bacteria

(a)  

4. Something related to, or connected with cooking or kitchen

(a)  

5. Rich dark color broth

(a)  

6. To remove fat from the surface of a liquid such as stock or sauce by skimming or scraping

(a)  

7. Professional cook and at the same time the person in charge of everyone else in the kitchen

(a)  

8. Cooking of group of people having a common cultural heritage

(a)  

9. Refers to the creation and maintenance of condition that will prevent food contamination or food- borne illness

(a)  

10. Works on a relatively constant menu

(a)