NAME

Question types


Start with


Question limit

of 43 available terms

Print test

43 Matching questions

  1. an immature potato of any variety
  2. the base sauces from which other sauces can quickly be made
  3. the sensation created in the mouth by the body, texture, and temperature of a food as it is eaten
  4. the substances in food that the body uses for energy, growth, and to regulate various functions
  5. the term given to the internal organs and extremities that are removed before an animal or bird is butchered
  6. well known
  7. the reaction that causes many fruits to brown once they are cut and exposed to the air
  8. a salad composed of cooked foods mixed with a vinaigrette
  9. a menu that is composed daily based on what food products are available in the market
  10. a large family of single-cell fungi
  11. the continental landmass of the Americas
  12. a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard
  13. a style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates
  14. a cooktop with open gas burners over which pots or pans are placed on trivets giving this range the advantage of instant heat control
  15. the study of foods, their components, and how the body processes and utilizes them
  16. a foam made by beating egg whites with sugar
  17. the streaks of fat that develop within a muscle and a key factor in meat grading
  18. ordinary
  19. pie dough that results when it resembles the texture of cornmeal and then liquid is added
  20. a sauce consistency that is thick enough to coat the back of a spoon
  21. a vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery
  22. a dice cut measuring 1/2 x 1/2 x 1/2 inches (13 x 13 x 13 mm)
  23. the lowest hourly rate of pay that an employee can be paid legally
  24. the position that is responsible for the entire dining room operations; also called dining room manager
  25. potatoes that are high in starch, commonly called baking potatoes
  26. a document that lists the composition of a chemical product, proper procedures for storage and handling, and what to do in the case of an emergency
  27. having all foods and equipment ready for a specific preparation before beginning it, as well as being mentally prepared
  28. the governmental agency that defines and enforces safe working conditions
  29. operations providing foodservice as a secondary activity for the business in which it is found, also referred to as institutional foodservice
  30. the air that is added into ice cream during the constant mixing and is trapped as the ice cream freezes
  31. a device used onto and across a sharp metal blade
  32. the sense of smell
  33. a mixture of baby lettuces, sometimes referred to as spring mix or field greens
  34. food that provides vitamins, minerals, and other substances that may have beneficial health effects, but supplies relatively few calories
  35. instructing new employees on the specific skills or procedures that are unique to the operation while they are working
  36. the fruit of th olive that is native to the Mediterranean region, may be green (picked underripe) or black (picked mature)
  37. a liquid that is infused with different ingredients, in which foods are soaked in order to impart flavor before cooking
  38. a stable foam dessert that is solidified by fat or gelatin and lightened with whipped cream and sometimes Italion meringue
  39. a family of shellfish that includes univalves, bivalves, and cephalopods
  40. to move back and forth very rapidly
  41. the process of chopping food into very fine pieces
  42. a fluffy sheet of scrambled eggs served or rolled
  43. a small onion with a bay leaf speared to it by several whole cloves
  1. a mayonnaise
  2. b mouthfeel
  3. c mealy pie dough
  4. d overrun
  5. e mai'tre d'ho'tel
  6. f mealy potatoes
  7. g mandoline
  8. h marbling
  9. i market menu
  10. j open-burner range
  11. k nutrition
  12. l nouvelle cuisine
  13. m marinated salad
  14. n noncommercial foodservice
  15. o nappe'
  16. p onion pique' (pee KAY)
  17. q oxidation
  18. r mousse (MOOS)
  19. s offal
  20. t medium dice
  21. u nutrient-dense food
  22. v mediocre
  23. w mise en place
  24. x material saftey data sheet (MSDS)
  25. y mollusk (MOHL uhsk)
  26. z on-the-job training
  27. aa Occupational Saftey and Health Administration (OSHA)
  28. ab olfaction (ohl FAHK shun)
  29. ac mirepoix (mir eh PWAH)
  30. ad omelet
  31. ae mesclun
  32. af mincing
  33. ag mold
  34. ah mother sauces
  35. ai New World
  36. aj nutrients
  37. ak oscillate
  38. al notable
  39. am new potato
  40. an meringue (mehr AYNG)
  41. ao marinade
  42. ap minimum wage
  43. aq olives