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  1. the green leafy parts of aromatic plants that are used to flavor foods
  2. the smallest part of the grain and a good source of protein, vitamins, minerals, and oils
  3. all the expense involved in maintaining a foodservice staff such as wages, benefits, and payroll taxes
  4. the main carbohydrate in milk that can cause digestive problems for some people
  5. an organization based on rank and ability
  6. when starch combines with hot liquid and swells, acting to thicken the liquid
  7. a system that identifies and manages key steps in food handling where contamination is most likely to occur
  8. a stick cut measuring 2 x 1/8 x 1/8 inches (50 x 3 x 3 mm)
  9. the chemical process that changes liquid oil to a solid fat
  10. a classic European-type of sponge cake that contains some butter and no liquid
  11. a rubbery substance responsible for giving baked goods structure
  12. a finishing process that browns the top of a food product
  13. seep
  14. a decoration added to a dish to make it attractive
  15. a mixture of egg yolks and cream that is used to thicken liquids
  16. in cooking, it means to give it a shiny coating
  17. a dice cut measuring 3/4 x 3/4 x 3/4 inches (2 x 2 x 2 cm)
  18. evaluating a food against a uniform set of quality standards
  19. the process that permanently and evenly distributes the butterfat in the milk
  20. the highest level of the culinary arts in which the most challenging dishes are prepared
  21. a cooktop that uses electromagnetic energy to heat special pots and pans made from magnetic metals such as steel, iron, nickel, and alloys
  22. a process for drawing products from food storage
  23. Waffle-shaped, deep-fried potatoes
  24. a style of sorbet that is often slightly less sweet than sorbet
  25. a reduced brown stock that is thickened with a cornstarch or arrowroot slurry
  26. repeatedly folding and pressing dough after it is mixed to develop gluton
  27. a heat-related condition that results when the body loses too much water and salt
  28. a hot emulsified sauce that combines egg yolks and warm clarified butter
  29. Jewish dietary law
  30. the material used to make knife blades that combine the best properties of both carbon and stainless steels
  31. the process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture
  32. energy-dense nutrients that include fats and oils, as well as other fat-like substances such as cholesterol
  33. the offspring of two different plant varieties
  34. the sense of taste
  35. be home to
  36. the offal meats that are commonly obtained from poultry
  37. illness resulting from ingestion of live bacteria
  38. a cooking method that uses radiation from a heat source located below the food
  39. foods that are native or traditional to the particular geographic region or ethnic population
  40. fruit or fruit pieces that are flash frozen before packing so that they retain their original shape
  41. reduce the amount of water that comes from a faucet while directing the water stream so as not to reduce its effectiveness
  42. the deglazed dripplings of a roast that are strained and seasoned
  43. rectangular stainless steel pans used to hold food in steam tables, warmers, and refrigerators; also called steam table pans
  44. uniform throughout
  45. when expenses are greater than the sales
  46. illness resulting from ingestion of toxins left behind by bacteria
  47. an assurance of safety and wholesomeness, not an indication of quality
  48. the aims a person strives to reach
  49. a protein that is missing one or more of the indispensable amino acids
  50. meals that are consumed at home but professionally prepared elsewhere
  51. a cooking appliance that uses a radiant heat source located below the food
  52. a group of vegetables that includes beans, peas, and lentils
  53. a plant grown from seeds that have been unchanged for several to many generations
  54. a sauce made by mixing chopped chocolate into boiling hot heavy cream
  55. a list of the quantities of products and their prices that are being delivered
  56. an elaborate and time-consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich
  57. the jus from a roast that has been thickened
  58. rice that has been fully cooked and then freeze-dried
  59. a severe heat-related condition in which the body's usual ability to deal with heat stress is lost
  60. cookies made by forming cookie dough into a log, square, triangle, or other shape; the dough is wrapped in plastic or parchment paper and refrigerated; when fully chilled, the dough sliced into individual cookies and baked
  61. wealth producing
  62. an installed, comprehensive fire-fighting system that automatically puts out a fire before it spreads
  63. welcoming guests and satisfying their needs
  64. foods that are acceptable according to the dietary regulations of Islam
  65. a polished stainless steel cooktop on which food is cooked directly without the use of pots or pans
  66. an animal protein that when dissolved in a hot liquid adds to a rich mouthfeel
  67. a rate of pay that allows someone working full-time to support his or her family above the poverty level
  68. introduce
  1. a grading
  2. b kosher
  3. c hydrogenation
  4. d kitchen hood fire suppression system
  5. e infuse
  6. f homogenous
  7. g liason (lee AY zun)
  8. h jus (zhoo)
  9. i large dice
  10. j granite' (grah nee TAY)
  11. k gelatinization
  12. l glaze
  13. m indigenous (ihn DIH gehn us)
  14. n grilling
  15. o goals
  16. p leach
  17. q hybrid
  18. r hollandaise (hahl an DAHZ) sauce
  19. s living wage
  20. t loss
  21. u home meal replacements
  22. v giblets
  23. w gustation (guh STAY shun)
  24. x genoise (jehn WAHZ)
  25. y gaufrette (goh-FRET)
  26. z julienne (joo lee EHN)
  27. aa hospitality
  28. ab hierarchy
  29. ac grill
  30. ad jus lie' (JOO lee AY)
  31. ae labor cost
  32. af garnish
  33. ag invoice
  34. ah leavening
  35. ai harbor
  36. aj heat exhaustion
  37. ak inspection
  38. al lipids
  39. am icebox cookies
  40. an gravy
  41. ao lactose
  42. ap incomplete protein
  43. aq gelatin
  44. ar low-flow aerators
  45. as griddle
  46. at haute (OHT) cuisine
  47. au individually quick frozen (IQF)
  48. av ganache (gah NAHSH)
  49. aw germ
  50. ax intoxication
  51. ay glutton
  52. az infection
  53. ba grande cuisine
  54. bb heat stroke
  55. bc Hazard Analysis Critical Control Point (HACCP)
  56. bd heirloom variety
  57. be legumes
  58. bf halal
  59. bg high-carbon stainless steel
  60. bh hotel pans
  61. bi lucrative
  62. bj induction burner
  63. bk herbs
  64. bl homogenization
  65. bm kneading
  66. bn issuing
  67. bo instant rice
  68. bp gratiner (grah tehn AY)