Serving the correct amount of a particular food.

A tool used for portioning food by weight.

The better looking side of food that should be served facing up to guests.

The order in which the most important task is done first.

A mise en place item used to clean edges of plates.

The highest safe temperature to keep foods cold.

An indication that tells you when a food is properly cooked.

Small jobs that lead to the completion of your assignment.

The best temperature to keep warm foods crisp

The French term that means to put in place.

The way you put food into a dish or on a plate

Doing the right thing at the right time.

The lowest safe temperature to keep foods hot in a steam table.

The list of food and equipment that you have on hand.

A tool used for portioning by volume.

The place where you gather the tools and ingredients you need.

The arrangement of ingredients, tools, and equipment needed within easy reach.

Combination cooking method in which food is first seared and then gently cooked in flavorful liquid. Braising usually indicates that the food is left whole or in large pieces.

Describes foods that are fully cooked and allow a knife or fork to slide all the way into the food easily.

Dry heat method of cooking in which food, typically vegetables, is cooked uncovered over a low heat in a small amount of fat until food softens and releases moisture.

Stands for 'partially cooked.' Method of cooking in which the food is not cooked fully.

Dry heat method of cooking very much like sautéing, except no fat is used.

Dry heat method of cooking in which food is cooked, usually uncovered, in a small amount of fat just long enough to color the outside of the food.

Time is takes for a pan to heat up again after food is added.

Process of coating food prior to cooking it (typically by pan-frying or deep-frying). Involves dusting the food with flour, dipping it in beaten eggs, and then covering it in breadcrumbs.

Processing of letting the pan heat up before adding any oil or food, when sautéing.

Dry heat method of cooking in which food is cooked in hot oil in a pan.

Dry heat method of cooking in which food is cooked by hot air trapped inside an oven. Roasting typically means you are preparing larger pieces of food than for baking.

Moist heat method of cooking in which food is cooked at 212 degrees Fahrenheit.

Describes food that is cooked all the way through or to the doneness requested by a customer.

Coating option on foods made by blending a type of flour and a liquid. Wet form of dough made from flour, oil or melted butter, eggs, milk or other liquids, salt, and usually baking powder. Used to create waffles, cakes and other items.

Dry-heat method of cooking in which foods are cooked in hot oil that completely covers the food.

Moist heat method of cooking in which food is cooked at 170-185 degrees Fahrenheit.

Dry heat method of cooking in which food is cooked quickly, often uncovered, in a very small amount of fat in a pan over high heat.

Moist heat method of cooking that involves cooking a liquid or with steam just long enough to cook the outer portion of the food. The food is immediately placed in ice water to stop carryover cooking.

Combination cooking method in which food is first seared and then gently cooked in a flavorful liquid. Stewing indicates that food is cut into smaller pieces and then cooked in enough liquid to completely cover the ingredients.

Change that takes place in food that contains sugar when it is heated. The surface of the food starts to turn brown.

Dry-heat method of cooking that is similar to a grill except the heat source is above the food.

Dry heat method of cooking that is a variation of sweating; food is typically cooked in a wok quickly and evenly while you constantly stir and toss it.

Heat transferred by rays that come from a glowing, or red-hot, heat source such as burning coals, flames, or a hot electric element.

Color change seen in food that contains protein when it is heated. The food turns brown.

Standardized recipes would include all of the following, except the optional category of

The “PRN” method for reading recipes stands for

A standardized recipe

Ingredients in a recipe are listed in what order?

The output of a recipe is called the _______