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83 Multiple choice questions
- the Fench name for a frozen mixture of fruit pure'e, sugar, and water
- equal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water
- these can be produced or carried out over a long period of time without a negative effect on the environment
- an individual segment without skin, pith, seeds, or membrane from any citrus fruit
- quickly cooking an item in a small amount of hot fat over high heat
- cookies that are made by evenly spreading the dough or batter onto a sheet pan, the dough is then baked and cut
- cooking food in a small amount of fat using low heat in order to soften the food without browning
- 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
- a business in which one person owns and often operates the business
- rice that is simmered while hot seasoned liquid is continually added in small amounts with constant stirring
- a dice cut measuring 1/4 x 1/4 x 1/4 inches (6 x 6 x 6 mm)
- a
cooking method that simmers or braises bite-sized pieces of meat or
poultry in sufficient liquid to fully cover the ingredients
- large, shallow pans used for baking and food storage
- 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
- a method that cooks food by surrounding it with hot air
- a smaller, less powerful broiler used for browning food rather than fully cooking it
- a coulis-type mixture with the addition of a dairy product that is a cross between sorbet and ice cream
- 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
- 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
- a round slice cut from round food such as carrots
- the dollars received in payment for the meal
- a mixture of equal parts flour and fat by weight that is cooked to varying degrees of donenee and used to thicken liquids
- 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
- the adoption of practices that either preserve or improve the condition of Earth for future generations
- a list of products and the amounts needed to prepare a dish followed by preparation instructions
- a
nutrition professional that has completed at minimum a bachelor's
degree in dietetics, an internship, and passed a national exam
- the state a carcass passes through shortly after death when muscle tissue temporarily becomes extermely hard and stiff
- plunging a blanched vegetable or fruit into ice water; also called refreshing
- cookies formed by spreading dough out into a thin sheet and then cutting cookies into desired shape and baking
- the route aromas travel up the back of the nasal cavity from the back of the throat cavity
- the creation and practice of clean and healthy food-handling habits
- a material used to make knife blades that does not pit, rust, or discolor, and does not affect the flavor of foods
- the process of browning meat to form an even crust, which produces an appealing brown color and a richer flavor
- a highly flavored liquid made by simmering bones with vegetables, herbs, and spices
- a menu that offers the samme items every day
- to extract by melting
- the supplies, money, or staff that a company needs to do business
- an item that can be repurposed and kept out of the waste stream
- 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
- a saute' pan with sloped or rounded sides
- a written or electronic request for product used to control food and account for food
- a rod used to keep the blade sharp as you work
- a saute' pan with straight sides
- the pots, pans, and other hand tools used to prepare food
- a eide pan with 6 to 8 inch (15 to 21 cm) sides and two looped handles
- a type of lipid that contains only single bonds and is solid at room temperature
- a balanced arrangement that is identical on opposite sides of a center point
- a measure of the heat of chile peppers
- to boil a liquid, such as a stock, to evaporate water and concentrate flavor
- portioning dough by weight
- cooking food in liquid at temperatures between 185 F and 205 F (85 C and 96 C)
- fish with one eye on each side of their head that swim through the water with their dorsal fin upright
- the coagulated clearmeat containing trapped impurities that floats on top the consomme'
- a physical, mental, and emotional response to external pressures
- a mixture of cold liquid and starch used to thicken liquids
- a moist method that cooks a food product by surrounding it with steam vapor
- an environment that is free from pathogens
- a long-handled tool used to strain items or lift them out of liquid
- a thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium
- the loss of water during the cooking process
- man-made
- to add water back to a product
- the transfer of heat energy through waves
- 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
- tart dough that is similar to short dough with addition of sugar and egg yolks
- a small cheesecloth bag containing herbs and spices
- 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
- a number of ingredients placed on, in, or between bread
- to correct
- a thickened liquid that complements other foods
- the process by which something ie reformulated to be used again
- a condiment made of a mixture of chopped or diced ingredients preserved in an acidic liquid
- a term used to classify a salad of greens and various raw vegetables such as cucumbers, carrots, tomatoes, and others
- a period marked by the end of the Middle Ages known for changes in science, art, thought, and music that transformed Europe
- a person that knows and can discuss your work history and personal qualities
- dough that is similar to mealy pie dough and used for savory tarts; butter is typically used as the shortening for this dough
- fats used in the bakeshop
- a combination of seasonings that are massaged into a food product to impart flavor
- cakes that are leavened by air whipped into eggs in the cake formula
- the act of separating the contents of the bivalve from the shell
- the woody parts of plants, including seeds, bark, berries, buds, and roots that are used to flavor foods
- fried eggs that are not flipped over during cooking
- a portion-sized piece of meat that is cut from a larger muscle or group of muscles