Regarding food bacteria, the colder temperatures will slow it down and the hotter temperatures will _________ it.

Broiling is a rapid cooking method, which uses high heat from a source located ______ the food.

_________ _______ __________ refers to the preparation and assembly of ingredients, pans, utensils, equipment or serving pieces needed for a particular dish or service.

Moist heat cooking techniques use water or water based liquids at various temperatures to cook the food items which are __________ in the liquids

I’m keeping my extra fingers _______________ out of the way.

It is never safe to assume food is at the right internal temperature because it has finished it’s standardized cooking _________.

_____________ and julienne are two types of cuts, which result in a stick shaped end product.

You always want to walk with the point down by your _________.

Biologically, if you go from 41°F (5°C) to __________ (57°C) that is where _____________ thrives.

Mise en place is a ___________ statement which means to “Put in Place”

Combination cooking techniques are useful because they can transform the less tender and less _______________ main ingredients into tender finished products.

A knife has _____ main parts.

There are _________ factors of flavor and those are taste, texture, temperature and appearance.

We focus on making sure to put the name of the item, we also put the date it was _____________ out and also we like to put our _________ on it.

A rondelle cut involves cutting a round food into round slices. The size of this cut varies based on the _________ being cut.

Heat travels within items in three ways, by conduction, _______________ or radiation

A julienne cut results in very thin slices, which are 1 1/2 to 2 and ________ of an inch by an 1/8 of an inch.

__________ __________ is the temperature at which a given oil will start to smoke.

Baking is the term used when foods do not have much ______________ until they are baked such as cakes, pies and cookies