To cook in a liquid over 212*F

To heat a liquid to a temperature below boiling point where small bubbles form in what?

To brown meat in a small amount of fat, then cook it slowly in a small amount of simmering liquid until tender.

To cook under a direct heat source.

To cook food in a small amount of fat (covers about 1/2 of the food) over low to medium heat.

To cook food completely submerged in heated fat or oil at temperatures between 350*F-375*F .

To cook with a gentler method than simmering. Food is cooked in a liquid at a temperature of 150*F-185*F.

To sear meat in a small amount of fat and then completely cover with a liquid and simmer slowly until tender.

To cook food in a closed environment filled with steam.

What is the correct abbreviation for tablespoon?

What is the correct abbreviation for quart?

What is the correct abbreviation for pint?

What is the correct abbreviation for ounce?

What is the correct abbreviation for minute?

What is the correct abbreviation for cup?

What is the correct abbreviation for teaspoon

To cut food into very small pieces is called ______________________.

Finely slice or shred leafy vegetables or herbs is called ____________________________.

Briefly and partially cooking a food in boiling water or hot fat to assist in preparation is called ____________________.

Quickly chilling blanched or par cooked foods in ice water; prevents further cooking and sets color is called ____________________.

Which of the following items should be temperature controlled for safety?

What type of measuring equipment would you use for measuring 1/2 c powdered sugar?

What piece of equipment would you use if you wanted to portion out uniform sizes for a customer?

When a knife falls, the worker should:

What is the safe internal temperature for chicken?

What temperature should items be cooked to when reheating?

What temperature should whole meat be cooked to before serving?

What chemical do we use in our sanitation solution?

Which knife is used to slice bread or pastry items?

_______ What is the safe internal temperature for ground beef?

_______ The point in the process of food production where the identified hazard can be prevented, eliminated, or reduced to safe levels.

_______ A system for managing and maintaining sanitary conditions in foodservice operations.

Viruses, parasites fungi, and bacteria are examples of ________.

Fish bones in fillets, hair, dirt, broken glass are all examples of _________.

What are rectangular stainless steel pans designed to bake, roast, or hold foods in a steam table called?

Why should you wear an apron in the lab?

1 tbsp= ______ tsp

What is the most important tool in monitoring temperature?

_________ oz =1 lb

When catering an event without a way to control temperature when holding HOT food when must it be thrown out?

When catering an event without a way to control temperature when holding cold food when must it be thrown out?

What is the body's negative reaction to a food protein called?

What items does the FDA advise against offering on a children's menu if they are raw or undercooked?

The use of metal and radiation of hot air, oil, or fat to transfer heat.

Using a liquid instead of oil to create the heat energy needed to cook the food.

Which of the following is NOT an example of a moist cooking method?

Which of the following is NOT an example of a dry cooking method?

Which of the following are symptoms of an allergic reaction?

______ fl oz = 1 c

_____tbsp = 1 c

What type of shoes should be worn in the commercial kitchen?

Mise en place means

What type of ingredients should be firmly packed in a dry measuring cup?

What should be done when carrying a hot tray of food across the kitchen?

________________ occurs when bacteria is transferred from one food source to another or from one preparation area to another.

Why is it important to wear an apron or chef's jacket?

What type of knife is used for slicing, chopping, mincing, and dicing?

Hold the tip of a knife with your hand when carrying it.

The science of eating good food is called ____________________.

__________________ provides detailed information about a specific hazardous material that you can not find on a label.

The __________________ is a hierarchy of professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier by assigning job positions in the kitchen.

When should you wear gloves?

When checking the temperature of chicken you should check it in ____________________.

When measuring a liquid _______________________to make sure that you have the correct amount of fluid in the measuring cup.

How do you measure dry ingredients?

Powdered sugar, flour, and corn starch are all examples of _________________ ingredients.