NAME

Question types


Start with


Question limit

of 43 available terms

Print test

43 True/False questions

  1. oscillateto move back and forth very rapidly

          

  2. mayonnaisea liquid that is infused with different ingredients, in which foods are soaked in order to impart flavor before cooking

          

  3. mandolinea device used onto and across a sharp metal blade

          

  4. marblingthe streaks of fat that develop within a muscle and a key factor in meat grading

          

  5. Occupational Saftey and Health Administration (OSHA)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

          

  6. mealy potatoespotatoes that are high in starch, commonly called baking potatoes

          

  7. olfaction (ohl FAHK shun)a family of shellfish that includes univalves, bivalves, and cephalopods

          

  8. nutrient-dense foodthe substances in food that the body uses for energy, growth, and to regulate various functions

          

  9. mealy pie doughpotatoes that are high in starch, commonly called baking potatoes

          

  10. open-burner rangethe lowest hourly rate of pay that an employee can be paid legally

          

  11. overrunthe air that is added into ice cream during the constant mixing and is trapped as the ice cream freezes

          

  12. marinadea liquid that is infused with different ingredients, in which foods are soaked in order to impart flavor before cooking

          

  13. notablewell known

          

  14. market menua menu that is composed daily based on what food products are available in the market

          

  15. omeleta fluffy sheet of scrambled eggs served or rolled

          

  16. mollusk (MOHL uhsk)a family of shellfish that includes univalves, bivalves, and cephalopods

          

  17. nutrientsthe study of foods, their components, and how the body processes and utilizes them

          

  18. marinated salada salad composed of cooked foods mixed with a vinaigrette

          

  19. mirepoix (mir eh PWAH)a vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery

          

  20. mincingthe streaks of fat that develop within a muscle and a key factor in meat grading

          

  21. onion pique' (pee KAY)a small onion with a bay leaf speared to it by several whole cloves

          

  22. olivesthe fruit of th olive that is native to the Mediterranean region, may be green (picked underripe) or black (picked mature)

          

  23. medium dicethe lowest hourly rate of pay that an employee can be paid legally

          

  24. molda fluffy sheet of scrambled eggs served or rolled

          

  25. nappe'a sauce consistency that is thick enough to coat the back of a spoon

          

  26. nutritionthe substances in food that the body uses for energy, growth, and to regulate various functions

          

  27. oxidationthe reaction that causes many fruits to brown once they are cut and exposed to the air

          

  28. mesclunthe process of chopping food into very fine pieces

          

  29. meringue (mehr AYNG)a family of shellfish that includes univalves, bivalves, and cephalopods

          

  30. offalthe fruit of th olive that is native to the Mediterranean region, may be green (picked underripe) or black (picked mature)

          

  31. mediocreordinary

          

  32. mousse (MOOS)a stable foam dessert that is solidified by fat or gelatin and lightened with whipped cream and sometimes Italion meringue

          

  33. minimum wagethe lowest hourly rate of pay that an employee can be paid legally

          

  34. mai'tre d'ho'telthe position that is responsible for the entire dining room operations; also called dining room manager

          

  35. nouvelle cuisinethe air that is added into ice cream during the constant mixing and is trapped as the ice cream freezes

          

  36. mouthfeelthe sensation created in the mouth by the body, texture, and temperature of a food as it is eaten

          

  37. noncommercial foodservicea dice cut measuring 1/2 x 1/2 x 1/2 inches (13 x 13 x 13 mm)

          

  38. mise en placehaving all foods and equipment ready for a specific preparation before beginning it, as well as being mentally prepared

          

  39. mother saucesa dice cut measuring 1/2 x 1/2 x 1/2 inches (13 x 13 x 13 mm)

          

  40. New Worldthe continental landmass of the Americas

          

  41. on-the-job traininginstructing new employees on the specific skills or procedures that are unique to the operation while they are working

          

  42. material saftey data sheet (MSDS)a salad composed of cooked foods mixed with a vinaigrette

          

  43. new potatoan immature potato of any variety