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43 Multiple choice questions

  1. 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
  2. a fluffy sheet of scrambled eggs served or rolled
  3. the governmental agency that defines and enforces safe working conditions
  4. a liquid that is infused with different ingredients, in which foods are soaked in order to impart flavor before cooking
  5. a device used onto and across a sharp metal blade
  6. the continental landmass of the Americas
  7. the sensation created in the mouth by the body, texture, and temperature of a food as it is eaten
  8. operations providing foodservice as a secondary activity for the business in which it is found, also referred to as institutional foodservice
  9. pie dough that results when it resembles the texture of cornmeal and then liquid is added
  10. the process of chopping food into very fine pieces
  11. the air that is added into ice cream during the constant mixing and is trapped as the ice cream freezes
  12. having all foods and equipment ready for a specific preparation before beginning it, as well as being mentally prepared
  13. potatoes that are high in starch, commonly called baking potatoes
  14. a menu that is composed daily based on what food products are available in the market
  15. the sense of smell
  16. a foam made by beating egg whites with sugar
  17. a salad composed of cooked foods mixed with a vinaigrette
  18. the streaks of fat that develop within a muscle and a key factor in meat grading
  19. a style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates
  20. a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard
  21. a sauce consistency that is thick enough to coat the back of a spoon
  22. a dice cut measuring 1/2 x 1/2 x 1/2 inches (13 x 13 x 13 mm)
  23. the position that is responsible for the entire dining room operations; also called dining room manager
  24. the study of foods, their components, and how the body processes and utilizes them
  25. to move back and forth very rapidly
  26. a stable foam dessert that is solidified by fat or gelatin and lightened with whipped cream and sometimes Italion meringue
  27. the term given to the internal organs and extremities that are removed before an animal or bird is butchered
  28. the substances in food that the body uses for energy, growth, and to regulate various functions
  29. the reaction that causes many fruits to brown once they are cut and exposed to the air
  30. a large family of single-cell fungi
  31. the lowest hourly rate of pay that an employee can be paid legally
  32. a cooktop with open gas burners over which pots or pans are placed on trivets giving this range the advantage of instant heat control
  33. the base sauces from which other sauces can quickly be made
  34. a family of shellfish that includes univalves, bivalves, and cephalopods
  35. food that provides vitamins, minerals, and other substances that may have beneficial health effects, but supplies relatively few calories
  36. ordinary
  37. instructing new employees on the specific skills or procedures that are unique to the operation while they are working
  38. a vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery
  39. a small onion with a bay leaf speared to it by several whole cloves
  40. well known
  41. the fruit of th olive that is native to the Mediterranean region, may be green (picked underripe) or black (picked mature)
  42. an immature potato of any variety
  43. a mixture of baby lettuces, sometimes referred to as spring mix or field greens