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68 True/False questions

  1. high-carbon stainless steelthe material used to make knife blades that combine the best properties of both carbon and stainless steels

          

  2. indigenous (ihn DIH gehn us)a stick cut measuring 2 x 1/8 x 1/8 inches (50 x 3 x 3 mm)

          

  3. legumesthe aims a person strives to reach

          

  4. hierarchyseep

          

  5. jus lie' (JOO lee AY)a stick cut measuring 2 x 1/8 x 1/8 inches (50 x 3 x 3 mm)

          

  6. infusea group of vegetables that includes beans, peas, and lentils

          

  7. lucrativean animal protein that when dissolved in a hot liquid adds to a rich mouthfeel

          

  8. germthe smallest part of the grain and a good source of protein, vitamins, minerals, and oils

          

  9. gaufrette (goh-FRET)Waffle-shaped, deep-fried potatoes

          

  10. Hazard Analysis Critical Control Point (HACCP)a system that identifies and manages key steps in food handling where contamination is most likely to occur

          

  11. heirloom varietythe chemical process that changes liquid oil to a solid fat

          

  12. garnisha decoration added to a dish to make it attractive

          

  13. grande cuisineevaluating a food against a uniform set of quality standards

          

  14. harborbe home to

          

  15. lossthe aims a person strives to reach

          

  16. homogenousthe process that permanently and evenly distributes the butterfat in the milk

          

  17. ganache (gah NAHSH)a classic European-type of sponge cake that contains some butter and no liquid

          

  18. hybridthe offspring of two different plant varieties

          

  19. grilla cooking appliance that uses a radiant heat source located below the food

          

  20. incomplete proteina protein that is missing one or more of the indispensable amino acids

          

  21. herbsthe smallest part of the grain and a good source of protein, vitamins, minerals, and oils

          

  22. heat strokethe green leafy parts of aromatic plants that are used to flavor foods

          

  23. heat exhaustiona heat-related condition that results when the body loses too much water and salt

          

  24. large dicea list of the quantities of products and their prices that are being delivered

          

  25. glazethe jus from a roast that has been thickened

          

  26. labor costall the expense involved in maintaining a foodservice staff such as wages, benefits, and payroll taxes

          

  27. low-flow aeratorsrectangular stainless steel pans used to hold food in steam tables, warmers, and refrigerators; also called steam table pans

          

  28. kosherwhen expenses are greater than the sales

          

  29. gelatinizationwhen starch combines with hot liquid and swells, acting to thicken the liquid

          

  30. grillinga cooking method that uses radiation from a heat source located below the food

          

  31. lipidswhen expenses are greater than the sales

          

  32. lactosewealth producing

          

  33. griddleevaluating a food against a uniform set of quality standards

          

  34. hospitalitywelcoming guests and satisfying their needs

          

  35. induction burnera cooktop that uses electromagnetic energy to heat special pots and pans made from magnetic metals such as steel, iron, nickel, and alloys

          

  36. halalfoods that are acceptable according to the dietary regulations of Islam

          

  37. julienne (joo lee EHN)a stick cut measuring 2 x 1/8 x 1/8 inches (50 x 3 x 3 mm)

          

  38. jus (zhoo)wealth producing

          

  39. gradingevaluating a food against a uniform set of quality standards

          

  40. leaveningrepeatedly folding and pressing dough after it is mixed to develop gluton

          

  41. liason (lee AY zun)the sense of taste

          

  42. haute (OHT) cuisinethe highest level of the culinary arts in which the most challenging dishes are prepared

          

  43. living wagethe process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture

          

  44. home meal replacementsmeals that are consumed at home but professionally prepared elsewhere

          

  45. infectionan assurance of safety and wholesomeness, not an indication of quality

          

  46. granite' (grah nee TAY)a finishing process that browns the top of a food product

          

  47. gratiner (grah tehn AY)a style of sorbet that is often slightly less sweet than sorbet

          

  48. icebox cookiesillness resulting from ingestion of toxins left behind by bacteria

          

  49. gelatinan animal protein that when dissolved in a hot liquid adds to a rich mouthfeel

          

  50. issuinga cooking method that uses radiation from a heat source located below the food

          

  51. inspectiona process for drawing products from food storage

          

  52. goalsa cooking appliance that uses a radiant heat source located below the food

          

  53. hollandaise (hahl an DAHZ) saucea sauce made by mixing chopped chocolate into boiling hot heavy cream

          

  54. homogenizationthe process that permanently and evenly distributes the butterfat in the milk

          

  55. individually quick frozen (IQF)fruit or fruit pieces that are flash frozen before packing so that they retain their original shape

          

  56. instant ricerice that has been fully cooked and then freeze-dried

          

  57. hotel pansthe aims a person strives to reach

          

  58. gibletsa cooking appliance that uses a radiant heat source located below the food

          

  59. intoxicationillness resulting from ingestion of toxins left behind by bacteria

          

  60. kneadingevaluating a food against a uniform set of quality standards

          

  61. genoise (jehn WAHZ)a sauce made by mixing chopped chocolate into boiling hot heavy cream

          

  62. hydrogenationthe process that permanently and evenly distributes the butterfat in the milk

          

  63. gluttonan animal protein that when dissolved in a hot liquid adds to a rich mouthfeel

          

  64. leachseep

          

  65. invoicea process for drawing products from food storage

          

  66. kitchen hood fire suppression systemthe material used to make knife blades that combine the best properties of both carbon and stainless steels

          

  67. gustation (guh STAY shun)a mixture of egg yolks and cream that is used to thicken liquids

          

  68. gravythe aims a person strives to reach