Are foreign objects that are found in food products ex: hair or plastic

Are identified by the presence of harmful substances that can found in food naturally occurring chemicals

Hazards from the contamination of food by microorganisms found in air, food, water, animals or human body

These are some examples of Biological Hazards, EXCEPT

It is a type of Physical Hazard which are insects, hair, metal fragments, pieces of plastic.

It is a type of Chemical Hazards where it used to control, destroy, or repel pests

These are examples of Allergenic Hazards that can be found in Milk, EXCEPT

It is any chemical substances that added to food during preparation or storage

These are the examples of Biological Hazards in Salmonella, EXCEPT

It is a culinary terms used to cook food until just firm, referring to pasta or vegetables

Bread diced and fried or toasted to serve with or in soup

To remove the fat or foam from the surface of a liquid

The outer, colored peel of a citrus fruit

Sugar boiled with water and stirred to a heavy paste, used for the icing of the cake

The process of mixing dough with the hands or mixer

The process of cooking off alcohol and creating a burst of flames

To cook covered over low heat in a liquid for a substantial period of time

Refers to 1/16 teaspoon

To cut as small as possible, most commonly used in garlic

To coat the interior of a pan with shortening, oil or butter to prevent food from sticking during cooking.

To cook food on a rack or in a steamer set over boiling or simmering water

Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat

To coat foods with mixtures such as jellies or sauces

To cook food in a deep layer of hot oil

Small slices from fillet or beef, served with steak

An East Indian preparation made of hot seeds, spices and dried herbs

To heat sugar until it liquifies and becomes syrup

The process of combining two or more ingredients so that they become smooth and uniform in texture

It is where the item is basically scalded in boiling hot water for a short period of time and then refreshed in ice cold water

It refers to splitting it through the center to thin it out, but not cutting through it entirely

To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate

To mash or grind food until completely smooth.

To soak a dry ingredient in a liquid just under the boiling point to extract the flavor, such as with tea

Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt

Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long

Cook larger chunks of food over medium-heat, flipping once only

A mixture of meat, bread, etc., used as stuffing

It is cheese in Italian

Highly seasoned, usually referring to spicy flavored food

These are examples of Dry Heat Cooking Methods, EXCEPT

These are example of Moist-Heat Cooking Methods, EXCEPT

It is a cooking method where liquid or steam is used to cook the food

It is a cooking method heat is transferred to food via air, fat, metal, or radiation

It is a Style of Cooking that a common definition of the geographical area covered follows the distribution of the olive tree

This style of cooking where food, like the culture, is based on tradition, history, and passion

Steaming involves the transfer of heat through vaporized water or other liquids

Blanching involves dropping food into boiling water briefly and then immediately halting the cooking process by submerging the food into ice water

Roasting is a way to brown meat or fish quickly.

Roasting is usually done in the oven, which allows the dry heat to circulate and evenly cook the food