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83 Multiple choice questions

  1. the Fench name for a frozen mixture of fruit pure'e, sugar, and water
  2. equal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water
  3. these can be produced or carried out over a long period of time without a negative effect on the environment
  4. an individual segment without skin, pith, seeds, or membrane from any citrus fruit
  5. quickly cooking an item in a small amount of hot fat over high heat
  6. cookies that are made by evenly spreading the dough or batter onto a sheet pan, the dough is then baked and cut
  7. cooking food in a small amount of fat using low heat in order to soften the food without browning
  8. water creatures that have no bones, but have bodies covered by hard external surfaces such as the bony body of a lobster or the hard shell of a clam
  9. a business in which one person owns and often operates the business
  10. rice that is simmered while hot seasoned liquid is continually added in small amounts with constant stirring
  11. a dice cut measuring 1/4 x 1/4 x 1/4 inches (6 x 6 x 6 mm)
  12. a cooking method that simmers or braises bite-sized pieces of meat or poultry in sufficient liquid to fully cover the ingredients
  13. large, shallow pans used for baking and food storage
  14. cookies made from a soft cookie dough that is forced through a pastry bag to form shapes such as rosettes, shells, and scrolls and then baked
  15. a method that cooks food by surrounding it with hot air
  16. a smaller, less powerful broiler used for browning food rather than fully cooking it
  17. a coulis-type mixture with the addition of a dairy product that is a cross between sorbet and ice cream
  18. a summary of the important information about an applicant, such as work history, education, and other relevant information such as awards, certificates held, and languages spoken
  19. an accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time
  20. a round slice cut from round food such as carrots
  21. the dollars received in payment for the meal
  22. a mixture of equal parts flour and fat by weight that is cooked to varying degrees of donenee and used to thicken liquids
  23. the flour milled from a hard variety of wheat that is flavored as a pasta ingredient because its texture allows pasta to stay firmer for longer
  24. the adoption of practices that either preserve or improve the condition of Earth for future generations
  25. a list of products and the amounts needed to prepare a dish followed by preparation instructions
  26. a nutrition professional that has completed at minimum a bachelor's degree in dietetics, an internship, and passed a national exam
  27. the state a carcass passes through shortly after death when muscle tissue temporarily becomes extermely hard and stiff
  28. plunging a blanched vegetable or fruit into ice water; also called refreshing
  29. cookies formed by spreading dough out into a thin sheet and then cutting cookies into desired shape and baking
  30. the route aromas travel up the back of the nasal cavity from the back of the throat cavity
  31. the creation and practice of clean and healthy food-handling habits
  32. a material used to make knife blades that does not pit, rust, or discolor, and does not affect the flavor of foods
  33. the process of browning meat to form an even crust, which produces an appealing brown color and a richer flavor
  34. a highly flavored liquid made by simmering bones with vegetables, herbs, and spices
  35. a menu that offers the samme items every day
  36. to extract by melting
  37. the supplies, money, or staff that a company needs to do business
  38. an item that can be repurposed and kept out of the waste stream
  39. a style of service in which the front-of-the-house staff serves food onto the plates that are preset in front of the guests
  40. a saute' pan with sloped or rounded sides
  41. a written or electronic request for product used to control food and account for food
  42. a rod used to keep the blade sharp as you work
  43. a saute' pan with straight sides
  44. the pots, pans, and other hand tools used to prepare food
  45. a eide pan with 6 to 8 inch (15 to 21 cm) sides and two looped handles
  46. a type of lipid that contains only single bonds and is solid at room temperature
  47. a balanced arrangement that is identical on opposite sides of a center point
  48. a measure of the heat of chile peppers
  49. to boil a liquid, such as a stock, to evaporate water and concentrate flavor
  50. portioning dough by weight
  51. cooking food in liquid at temperatures between 185 F and 205 F (85 C and 96 C)
  52. fish with one eye on each side of their head that swim through the water with their dorsal fin upright
  53. the coagulated clearmeat containing trapped impurities that floats on top the consomme'
  54. a physical, mental, and emotional response to external pressures
  55. a mixture of cold liquid and starch used to thicken liquids
  56. a moist method that cooks a food product by surrounding it with steam vapor
  57. an environment that is free from pathogens
  58. a long-handled tool used to strain items or lift them out of liquid
  59. a thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium
  60. the loss of water during the cooking process
  61. man-made
  62. to add water back to a product
  63. the transfer of heat energy through waves
  64. a permanently fixed, large pot with double-walled construction; the gap between the two walls fills with steam and heats the inside surface of the kettle
  65. tart dough that is similar to short dough with addition of sugar and egg yolks
  66. a small cheesecloth bag containing herbs and spices
  67. any unwelcome sexual advance, request for sexual favor, and other verbal or physical conduct of a sexual nature that affects a person's ability to work
  68. a number of ingredients placed on, in, or between bread
  69. to correct
  70. a thickened liquid that complements other foods
  71. the process by which something ie reformulated to be used again
  72. a condiment made of a mixture of chopped or diced ingredients preserved in an acidic liquid
  73. a term used to classify a salad of greens and various raw vegetables such as cucumbers, carrots, tomatoes, and others
  74. a period marked by the end of the Middle Ages known for changes in science, art, thought, and music that transformed Europe
  75. a person that knows and can discuss your work history and personal qualities
  76. dough that is similar to mealy pie dough and used for savory tarts; butter is typically used as the shortening for this dough
  77. fats used in the bakeshop
  78. a combination of seasonings that are massaged into a food product to impart flavor
  79. cakes that are leavened by air whipped into eggs in the cake formula
  80. the act of separating the contents of the bivalve from the shell
  81. the woody parts of plants, including seeds, bark, berries, buds, and roots that are used to flavor foods
  82. fried eggs that are not flipped over during cooking
  83. a portion-sized piece of meat that is cut from a larger muscle or group of muscles