NAME

Question types


Start with


Question limit

of 83 available terms

Print test

83 True/False questions

  1. recipeto boil a liquid, such as a stock, to evaporate water and concentrate flavor

          

  2. reusablean item that can be repurposed and kept out of the waste stream

          

  3. reduceto boil a liquid, such as a stock, to evaporate water and concentrate flavor

          

  4. sponge cakea highly flavored liquid made by simmering bones with vegetables, herbs, and spices

          

  5. salamandera smaller, less powerful broiler used for browning food rather than fully cooking it

          

  6. re'sume'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

          

  7. sexual harassmentthe pots, pans, and other hand tools used to prepare food

          

  8. shorteningfats used in the bakeshop

          

  9. simple saladequal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water

          

  10. sheet panscooking food in a small amount of fat using low heat in order to soften the food without browning

          

  11. sauteuse (saw-tooz)a saute' pan with sloped or rounded sides

          

  12. sheet cookiescookies formed by spreading dough out into a thin sheet and then cutting cookies into desired shape and baking

          

  13. rouxa mixture of equal parts flour and fat by weight that is cooked to varying degrees of donenee and used to thicken liquids

          

  14. rondelle (rahn DEHL)a person that knows and can discuss your work history and personal qualities

          

  15. spiderthe woody parts of plants, including seeds, bark, berries, buds, and roots that are used to flavor foods

          

  16. registered dietitian (RD)a written or electronic request for product used to control food and account for food

          

  17. shellfishwater 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

          

  18. rondeau (rahn DOH)a eide pan with 6 to 8 inch (15 to 21 cm) sides and two looped handles

          

  19. sweet doughdough that is similar to mealy pie dough and used for savory tarts; butter is typically used as the shortening for this dough

          

  20. saucea thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium

          

  21. slurrya mixture of cold liquid and starch used to thicken liquids

          

  22. radiationa method that cooks food by surrounding it with hot air

          

  23. sanitationthe transfer of heat energy through waves

          

  24. sherberta mixture of cold liquid and starch used to thicken liquids

          

  25. steaminga moist method that cooks a food product by surrounding it with steam vapor

          

  26. spicesa long-handled tool used to strain items or lift them out of liquid

          

  27. supre'mequickly cooking an item in a small amount of hot fat over high heat

          

  28. retronasal pathwaya period marked by the end of the Middle Ages known for changes in science, art, thought, and music that transformed Europe

          

  29. sautoir (saw TWAHR)a saute' pan with straight sides

          

  30. small dicewater 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

          

  31. roastingportioning dough by weight

          

  32. saute'ingquickly cooking an item in a small amount of hot fat over high heat

          

  33. recyclingthe process of browning meat to form an even crust, which produces an appealing brown color and a richer flavor

          

  34. shuckedthe act of separating the contents of the bivalve from the shell

          

  35. seminolathe 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

          

  36. requisitionthe transfer of heat energy through waves

          

  37. Russian servicea style of service in which the front-of-the-house staff serves food onto the plates that are preset in front of the guests

          

  38. simmeringa moist method that cooks a food product by surrounding it with steam vapor

          

  39. steam-jacketed kettlea 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

          

  40. referenceto boil a liquid, such as a stock, to evaporate water and concentrate flavor

          

  41. remedyto correct

          

  42. stressa rod used to keep the blade sharp as you work

          

  43. sunny-side up eggsfried eggs that are not flipped over during cooking

          

  44. spritz cookiesthe woody parts of plants, including seeds, bark, berries, buds, and roots that are used to flavor foods

          

  45. standardized recipea 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

          

  46. stewingcooking food in a small amount of fat using low heat in order to soften the food without browning

          

  47. sustainabilityan environment that is free from pathogens

          

  48. Renaissancea method that cooks food by surrounding it with hot air

          

  49. resourcethe supplies, money, or staff that a company needs to do business

          

  50. smallwaresthe dollars received in payment for the meal

          

  51. sanitaryan environment that is free from pathogens

          

  52. sporea highly flavored liquid made by simmering bones with vegetables, herbs, and spices

          

  53. symmetrya balanced arrangement that is identical on opposite sides of a center point

          

  54. searingcooking food in a small amount of fat using low heat in order to soften the food without browning

          

  55. sachet (sa SHAY)the Fench name for a frozen mixture of fruit pure'e, sugar, and water

          

  56. sole proprietorshipa business in which one person owns and often operates the business

          

  57. sandwicha thickened liquid that complements other foods

          

  58. static menua moist method that cooks a food product by surrounding it with steam vapor

          

  59. simple syrupequal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water

          

  60. steaka portion-sized piece of meat that is cut from a larger muscle or group of muscles

          

  61. synthetica balanced arrangement that is identical on opposite sides of a center point

          

  62. risottorice that is simmered while hot seasoned liquid is continually added in small amounts with constant stirring

          

  63. shrinkagethe loss of water during the cooking process

          

  64. stocka portion-sized piece of meat that is cut from a larger muscle or group of muscles

          

  65. Scoville heat units (SHU)a round slice cut from round food such as carrots

          

  66. sorbet (sohr BAY)a small cheesecloth bag containing herbs and spices

          

  67. renderto boil a liquid, such as a stock, to evaporate water and concentrate flavor

          

  68. scalinga cooking method that simmers or braises bite-sized pieces of meat or poultry in sufficient liquid to fully cover the ingredients

          

  69. sweatingthe process of browning meat to form an even crust, which produces an appealing brown color and a richer flavor

          

  70. short doughdough that is similar to mealy pie dough and used for savory tarts; butter is typically used as the shortening for this dough

          

  71. rehydrateto add water back to a product

          

  72. ruba mixture of equal parts flour and fat by weight that is cooked to varying degrees of donenee and used to thicken liquids

          

  73. rigor mortisrice that is simmered while hot seasoned liquid is continually added in small amounts with constant stirring

          

  74. sustainable products and practicesthese can be produced or carried out over a long period of time without a negative effect on the environment

          

  75. rolled cookiescookies 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

          

  76. rafta combination of seasonings that are massaged into a food product to impart flavor

          

  77. relisha condiment made of a mixture of chopped or diced ingredients preserved in an acidic liquid

          

  78. stainless steela term used to classify a salad of greens and various raw vegetables such as cucumbers, carrots, tomatoes, and others

          

  79. shockinga highly flavored liquid made by simmering bones with vegetables, herbs, and spices

          

  80. salesa thickened liquid that complements other foods

          

  81. round fishfish with one eye on each side of their head that swim through the water with their dorsal fin upright

          

  82. steela rod used to keep the blade sharp as you work

          

  83. saturated fata type of lipid that contains only single bonds and is solid at room temperature