Food from animals or plants used for cooking, e.g. oil, butter, etc.

To remove or strip off the skin or rind of some fruits and vegetables.

To cut food as finely as possible.

Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?

A Brunoise dice cut results from what other cutting technique?

What is the standard measurement for a Batonnet cut

The person who is able to create and guide the creation of cuisine at high degree of proficiency and profitability.

A cook’s judgment is based on experience and understanding of:

One of the basic food groups that are sources of sugars, starches and fibers found in fruits, grains, vegetables and milk products.

A group of complex substances that give structure and firmness to plants.

Are organic compounds composed of nitrogen, carbon, hydrogen and oxygen, along with a variable side chain group.

protein deficiency is known as _____.

Meaning everything ‘Put in place’, i.e. preparation either before starting to cook or before serving.

To cut food into large, thick or thin flat pieces with a slicing knife.

An inn in Boston called Cole’s offered food and lodging to travelers in early

The invention of the railroad where inns, taverns, and foodservice facilities located near railway stations began to grow.

During this age, Clever restaurateurs developed the cafeteria, an assembly-line process of serving food quickly and cheaply without the need for servers.

Is a business that prepares and serves food and drinks to customers.

Is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or event venue.

Arguably the most popular material for knives, as it offers great durability and resistance to rust and corrosion.

Attached to the knife handle with Rivets that fasten the handle comfort and gives the knife stability and extra weight.

It serves as a shank and helps prevent food particles from entering the space between the tang and the handle.

An all purpose knife used for slicing, chopping, dicing and mincing.

Disc shaped slice from cylindrical fruits and vegetables such as cukes and carrots

Sometimes referred to as sharpening steel, whet steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel, is a rod of steel, ceramic or diamond-coated steel used to re-align blade edges.

Similar to a paring knife use in cutting the curved surfaces of a vegetables

Santoku knives originally called santoku ______________ knives, meaning ‘three uses’ — originally from Japan and great for precise cutting, dicing and mincing.

Is one which has sharpened grooves and ridges all the way along the blade, which helps to cut tougher foods. They’re also helpful for slicing softer foods without crushing them out of shape. Ex. Bread knives, tomato knives and steak knives

The basis of the entire kitchen operation. The kinds of dishes to be produced obviously determine the jobs that must be done.

Raw food should be kept in sealed containers to prevent spread of bacteria?

Cooked food should be kept at room temperature for more than 4 hours?