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68 Multiple choice questions

  1. a rubbery substance responsible for giving baked goods structure
  2. an assurance of safety and wholesomeness, not an indication of quality
  3. foods that are native or traditional to the particular geographic region or ethnic population
  4. the aims a person strives to reach
  5. repeatedly folding and pressing dough after it is mixed to develop gluton
  6. an elaborate and time-consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich
  7. the jus from a roast that has been thickened
  8. a system that identifies and manages key steps in food handling where contamination is most likely to occur
  9. an installed, comprehensive fire-fighting system that automatically puts out a fire before it spreads
  10. a list of the quantities of products and their prices that are being delivered
  11. an organization based on rank and ability
  12. Waffle-shaped, deep-fried potatoes
  13. meals that are consumed at home but professionally prepared elsewhere
  14. a cooking method that uses radiation from a heat source located below the food
  15. an animal protein that when dissolved in a hot liquid adds to a rich mouthfeel
  16. the main carbohydrate in milk that can cause digestive problems for some people
  17. a rate of pay that allows someone working full-time to support his or her family above the poverty level
  18. Jewish dietary law
  19. a decoration added to a dish to make it attractive
  20. when expenses are greater than the sales
  21. in cooking, it means to give it a shiny coating
  22. a hot emulsified sauce that combines egg yolks and warm clarified butter
  23. be home to
  24. the highest level of the culinary arts in which the most challenging dishes are prepared
  25. foods that are acceptable according to the dietary regulations of Islam
  26. fruit or fruit pieces that are flash frozen before packing so that they retain their original shape
  27. a cooktop that uses electromagnetic energy to heat special pots and pans made from magnetic metals such as steel, iron, nickel, and alloys
  28. the smallest part of the grain and a good source of protein, vitamins, minerals, and oils
  29. illness resulting from ingestion of live bacteria
  30. seep
  31. rice that has been fully cooked and then freeze-dried
  32. a finishing process that browns the top of a food product
  33. the process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture
  34. introduce
  35. the material used to make knife blades that combine the best properties of both carbon and stainless steels
  36. a protein that is missing one or more of the indispensable amino acids
  37. a dice cut measuring 3/4 x 3/4 x 3/4 inches (2 x 2 x 2 cm)
  38. a cooking appliance that uses a radiant heat source located below the food
  39. the offspring of two different plant varieties
  40. the deglazed dripplings of a roast that are strained and seasoned
  41. a group of vegetables that includes beans, peas, and lentils
  42. 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
  43. a sauce made by mixing chopped chocolate into boiling hot heavy cream
  44. all the expense involved in maintaining a foodservice staff such as wages, benefits, and payroll taxes
  45. a mixture of egg yolks and cream that is used to thicken liquids
  46. illness resulting from ingestion of toxins left behind by bacteria
  47. rectangular stainless steel pans used to hold food in steam tables, warmers, and refrigerators; also called steam table pans
  48. evaluating a food against a uniform set of quality standards
  49. the green leafy parts of aromatic plants that are used to flavor foods
  50. wealth producing
  51. a classic European-type of sponge cake that contains some butter and no liquid
  52. a heat-related condition that results when the body loses too much water and salt
  53. when starch combines with hot liquid and swells, acting to thicken the liquid
  54. reduce the amount of water that comes from a faucet while directing the water stream so as not to reduce its effectiveness
  55. a stick cut measuring 2 x 1/8 x 1/8 inches (50 x 3 x 3 mm)
  56. uniform throughout
  57. the sense of taste
  58. the process that permanently and evenly distributes the butterfat in the milk
  59. a plant grown from seeds that have been unchanged for several to many generations
  60. energy-dense nutrients that include fats and oils, as well as other fat-like substances such as cholesterol
  61. welcoming guests and satisfying their needs
  62. a polished stainless steel cooktop on which food is cooked directly without the use of pots or pans
  63. the chemical process that changes liquid oil to a solid fat
  64. a style of sorbet that is often slightly less sweet than sorbet
  65. a reduced brown stock that is thickened with a cornstarch or arrowroot slurry
  66. a severe heat-related condition in which the body's usual ability to deal with heat stress is lost
  67. a process for drawing products from food storage
  68. the offal meats that are commonly obtained from poultry