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91 Matching questions

  1. Albumen
  2. Silver
  3. 100°F
  4. ¼ Inch by ¼ inch by 2 inches
  5. 20 seconds
  6. C-H-I-F-F-O-N-A-D-E
  7. Louis Pasteur
  8. Leesburg, Virginia
  9. Umami
  10. Parsley
  11. Energy Drinks
  12. Scoville Scale
  13. Composed Salad
  14. ½ inch by ½ inch by ½inch
  15. 2.5
  16. 15% shrinkage
  17. Potatoes
  18. Netherlands
  19. The common union of states and chapters
  20. Calorie or Kilocalorie
  21. hydrogenation
  22. 9
  23. Hazard Analysis Critical Control Point
  24. Sweet, Sour, Bitter, Salty
  25. A la carte
  26. 48
  27. Food, Acid, Time, Temperature, Oxygen, Moisture
  28. Sucrose
  29. The number of handles OR a pot has two
    handles and a pan has one handle
  30. Torch
  31. Seizing
  32. Gluten
  33. Pin Bones
  34. AA
  35. Sauce Pot
  36. Robert's Rules of Order: Newly
    Revised Edition
  37. Spices
  38. 130
  39. Red & White
  40. Basil
  41. Vegetable
  42. To put in place
    or Everything in its place
  43. 50% Onion, 25% Celery, 25% Carrots
  44. Gear
  45. 15%
  46. 10 slices
  47. Convection
  48. $2.20
  49. E.Coli
  50. Standardized Recipe
  51. Base, Body, Garnish,
  52. Tournée (toor-nay)
  53. Bouquet Garni (BO-kay GAR-nee) and Sachet d'épices (Sash-A DAY
  54. Lacto-ovo vegetarian or Ovo-lacto vegetarian
  55. 6
  56. The individual
  57. Marie-Antoine
  58. Parliamentarian
  59. Five
  60. Gruyére
  61. Bell Peppers
  62. Believe
  63. Liver
  64. Arborio
  65. Preparing for leadership in the world of work
  66. The SkillsUSA Motto
  67. 384
  68. 3.25
  69. Mabank, Texas
  70. Hard Crack Stage
  71. Chef's Knife or French Knife
  72. 41°F to 135°F
  73. The Individual
  74. Emulsion
  75. Alcohol & Carbon Dioxide
  76. Collagen
  77. Vocational Industrial Clubs of America
  78. Clearmeat
  79. Fair Labor Standards Act or FLSA
  80. Poor dietary habits originating in children's
  81. Deep Fat Frying
  82. Janet Conner
  83. Tilt skillet
  84. Class A
  85. Vitamin A, Vitamin D, Vitamin E, or Vitamin K
  86. 25 pounds
  87. Béchamel, Velouté, Espagnole, Tomato, Hollandaise
  88. Eight
  89. Consultant
  90. Vitamin D
  91. $720
  1. a What colors represent the individual states and chapters?
  2. b What type of rice is traditionally used to make risotto?
  3. c What are the strongly flavored or aromatic portions of plant bark, roots, seeds, buds, or berries
  4. d What is the mixture of egg whites, ground meat, mirepoix, herbs & spices, and an acidic product
    used to clarify stock for making consommé called?
  5. e What herb is the main ingredient in a traditional pesto?
  6. f What stage of cooked sugar is achieved by reaching 300°F and separates into a hard, brittle
  7. g How many goals are included in Vision 2020?
  8. h Name two fat-soluble vitamins.
  9. i . In 1938, this Act was passed to protect workers from unfair treatment by employers. What is the
    name of the Act?
  10. j If a beef tenderloin weighs 10 pounds and has a 1 ½ pound tare, what is the percentage of
    shrinkage before cooking?
  11. k If a hamburger contains 300 calories, what percentage of the recommended daily caloric intake
    for an adult does it account?
  12. l According to the CDC, what bacteria was recently found in chicken salads and wraps sold at
    Trader Joe's stores in Arizona, California, Texas, and Washington?
  13. m If the purchase price for onions is $1 per pound with a 90% yield, what is the actual cost of 2
    pounds of onions?
  14. n What is the term used when referring to any herbaceous plant that can be partially or wholly
  15. o What is the row of intramuscular bones running the length of round fish fillets called?
  16. p A UNC-Chapel Hill study recently found that fast-food was not the main cause of childhood
    obesity. What did they find was the leading cause?
  17. q Spell the word that means to finely slice or shred leafy vegetables or herbs.
  18. r What is the ratio of standard ingredients included in a standard mirepoix (MEER-pwah)?
  19. s According to Oxfam, what country was ranked first as having the most plentiful, healthy food?
  20. t Where is the SkillsUSA National Office located?
  21. u A Niçoise (NEE-swahz) salad is classified as which one of the following: Green salad, tossed
    salad, composed salad, or bound salad?
  22. v If you are serving 3oz grilled hamburger patties with a 25% shrinkage, how many pounds of
    ground beef would be ordered to serve 100 people?
  23. w Name the common cookware item that is a large round vessel with straight sides and two loop
    handles used for boiling and simmering foods.
  24. x When a droplet of water enters melted chocolate, the chocolate becomes lumpy. What is the
    term for this reaction?
  25. y If your food cost percentage of 28%, how much profit would be made from $1000 of sales?
  26. z On what type of menu offers each food and beverage item priced individually and ordered
  27. aa What is the main difference between a pot and a pan?
  28. ab How many teaspoons are in 2 quarts?
  29. ac What are the dimensions of a Medium Dice?
  30. ad What is the phrase "Preparing for Leadership in the World of Work?
  31. ae What is the only vitamin that can be produced in the body using the sun as it's source of energy?
  32. af What does the acronym HACCP stand for?
  33. ag According to the USDA and in regards to quality, what is the highest grade of egg?
  34. ah What 18th Century chef was known as the "King of Chefs and Chef of Kings?"
  35. ai On the SkillsUSA emlbem, what do the hands represent?
  36. aj If a recipe yields four, eight ounce portions, what is the conversion factor for yielding 10
  37. ak If a slice of bread contains 10% of the RDA of Vitamin A, how many slices would you need to eat
    to get your total allowance of Vitamin A?
  38. al In terms of vegetarianism, who is a person that eats both eggs and dairy in addition to a
    vegetable only diet?
  39. am Who is the Texas SkillsUSA State Director?
  40. an As yeast ferments, two byproducts are yielded. What are those products?
  41. ao What are the four basic tastes?
  42. ap Name the five leading or mother sauces.
  43. aq On the SkillsUSA emblem, what item represents knowledge?
  44. ar What book is the official reference on parliamentary procedure?
  45. as What does the acronym VICA mean?
  46. at Traditionally, what cheese is used to top French Onion Soup?
  47. au How many amino acids are essential for healthy adults?
  48. av How many Tablespoons are in 3 cups?
  49. aw What does the acronym Fat Tom stand for?
  50. ax Fill in the blank: I __________ begins each line of the SkillsUSA Creed.
  51. ay What all-purpose knife is most commonly used by cooks?
  52. az In reference to the SkillsUSA Official Colors, what does the color gold represent?
  53. ba What is the process of changing a liquid oil to a solid?
  54. bb What should the temperature of water be when washing your hands?
  55. bc What is the term for the unit of energy measured by the amount of heat required to raise 1000
    grams of water by one degree Celsius?
  56. bd What are the dimensions of a bâtonnet (BAH-toh-nay) cut?
  57. be What is the SkillsUSA motto?
  58. bf University of Bonn researchers recently found what popular beverages can be linked to
    increased heart contraction rates in healthy people?
  59. bg There are four parts to a composed salad. Name three of the parts.
  60. bh Where is the Texas SkillsUSA State Office located?
  61. bi How many trade, techincal, and skilled service occupational titles are represented in the
    SkillsUSA curriculum?
  62. bj What heat transfer method refers to the transfer of heat through a fluid?
  63. bk What is the minimum amount of time recommended for lathering a soaping when washing ones
  64. bl What is the name of the knife cut known for its characteristic seven-sided, football shape?
  65. bm What does the SkillsUSA color blue represent?
  66. bn According to the Professional Development Program, what word refers to "an individual who is
    recognized as knowledgeable in a field or area?"
  67. bo What two spice bundles are used to introduce flavorings, seasonings, and aromatics into stocks,
    sauces, soups and stews?
  68. bp What is the clear portion of an egg, commonly referred to as egg white, also known as?
  69. bq What is the best know and most widely used herb in the world?
  70. br If a student reaches the SkillsUSA Level 5 American award in the Professional Development
    Program, what color is their award?
  71. bs According to the FDA August 2003 Revision of the Model Food Code, what temperature range is
    known as the temperature danger zone?
  72. bt What SkillsUSA officer serves as a consultant to the president on procedural matters?
  73. bu What "fifth taste", from the Japanese word meaning "delicious" is described as savory, meaty,
    or rich?
  74. bv When fabricating poultry, how many pieces can be harvested from the finished product?
  75. bw What is the literal meaning of the French term mise en place (meez ahn plahs)?
  76. bx What class of fire extenguisher is used to put out fires involving wood, paper, or plastic?
  77. by What is formed when two liquids that would not ordinarily form a stable mixture are forced
    together and held in suspension?
  78. bz Who pioneered the processes of heating milk to a high enough temperature to kill pathogenic
  79. ca Into how many SkillsUSA regions is the United States divided?
  80. cb What symbol on the SkillsUSA emblem represents the industrial society?
  81. cc A pepper's heat or pungency ranges from zero to 16 million. What is the name of the scale used
    to measure a pepper's pungency?
  82. cd What is a recipe that produces a know quality and quantity of food for a specific operation
    known as?
  83. ce Which starch vegetable is one of the only native vegetables to the New World?
  84. cf Used for stockpots, griddles, fry pans, or braizers, this piece of large kitchen equipment is
    considered to be the most versatile of commercial appliances?
  85. cg This member of the capsicum family, with varieties in green, red, yellow, purple, or orange, is
    also known as a sweet pepper. How are they most commonly referred?
  86. ch What cooking method uses both conduction and convection to transfer heat to food submerged
    in hot fat?
  87. ci What is the term referring to the elastic network of proteins created when wheat flour is
    moistened and manipulated?
  88. cj What protein found in connective muscle tissues are converted to gelatin when cooked?
  89. ck If a recipe yields four, four ounce portions, how many pounds are needed for 13 portions?
  90. cl Foie Gras (FWAH-grah), made from both duck and goose, is the fatty, enlarged version of what
    organ of the animal?
  91. cm What disaccharide is composed of glucose and fructose?