NAME

Question types


Start with


Question limit

of 70 available terms

Print test

70 Matching questions

  1. I am tired and I need to clean up
  2. To protect the Chef and to present a clean appearance
  3. Opened first restaurants and had a menu
  4. Free from pathogens by use of chemical or heat sanitation
  5. Turn off and unplug it.
  6. 41 degrees to stay out of the TDZ
  7. Elderly, Infants, Pregnant, Sick - compromised immune systems.
  8. The thumb and index finger on the blade of the knife and then wrap your other 3 fingers.
  9. Convection Oven
  10. Protein, Lipids, Carbohydrates, water, vitamins and minerals
  11. A hat worn by Chefs that shows their level of experience and rank in the kitchen.
  12. Point, Aim, Squeeze, Sweep
  13. 3/4 x 3/4 x 3/4 inch cube
  14. Temperature Danger Zone
  15. To calibrate a thermometer (set) ice bath method is 0 degrees Celsius or 32 degrees Fahrenheit
  16. 1. In the refrigerator
    2. In cold water that does not exceed 40 degrees
    3. Go ahead and Cook (whether in microwave or oven)
  17. Chef Knife
  18. Wrote some of the first cookbooks and books on ettiquette
  19. Free from visible dirt
  20. Baking Soda
  21. Material Safety Data Sheet - A sheet for each chemical stating information about that chemical and what to do if it is injested or gets into eyes or on skin.
  22. RTE Food, Vegetables and Produce, Fresh fish and seafood, whole cuts of meat (pork or beef), Ground meat (Hamburger), Chicken
  23. 6 inches
  24. Good Fat
  25. Everthing in its place so that I will have everything already measured and equipment and ingredients organized for the recipe to save time and accuracy.
  26. You straighten a knife edge with this - does not sharpen it, and should be used after every use of a knife.
  27. 36-40 degrees (Remember you don't won't it to freeze or be in the TDZ
  28. Chemical, Physical and Biological
  29. Calories
  30. Captain
  31. What pieces of equipment to use.
  32. Came up with the Brigade system as a dress code for Chefs
  33. 1/8 x 1/8 x 2 inches long
  34. Any animal product
  35. 1/4 x 1/4 by 2 inches long
  36. Pathogen
  37. A set of three stones used to sharpen a knife.
  38. Above 110 degrees
  39. 180 degrees
  40. Sharp edge of the knife
  41. Ready to Eat Food
  42. 1. Washing
    2. Rinsing
    3. Sanitizing
  43. Executive Chef
  44. Family, Career and Community Leaders of America. Trains young people to be leaders in family, career and communities as well as giving them opportunity to compete in different areas.
  45. The back of the knife that is not sharp
  46. When handling RTE Food and when covering up a sore or a wound.
  47. Deveoped the "high cuisine" style of cooking. Very formal in France
  48. 20 seconds
  49. Browning a meat on the outside in a small amount of fat, traps in moisture and flavor.
  50. Dining Room
  51. 41-135 degrees Fahrenheit
  52. Meat
  53. Shape of the blade - full tang partial tang, rat tail tang
  54. end of the knife that has the sharp point on it
  55. 1/4 x 1/4 x 1/4 inch cube
  56. First in First out - When using food, you use the oldest or first purchased first and then then latest purchased last.
  57. United State Department of Agriculture
  58. System based on the military that is the organization of the different positions in the kitchen
  59. Bad Fat - in potato chips:)
  60. Some knives have these and some do not - separates the blade from the handle
  61. Food and Drug Administration
  62. 1/2 x 1/2 x 1/2 inch cube
  63. Kitchen
  64. Food Borne Illness
  65. Potentially Hazardous Food
  66. 165 degrees Fahrenheit
  67. Another name of pathogen
  68. 2 or more people with same symptoms and have eaten food with same ingredients.
  69. Corner of the blade of the knife that is SHARP
  70. Turn on water
    Wet hands with water at least 110 degrees
    Soap hands for at least 20 seconds
    Rinse hands
    Dry on a single use paper towel
  1. a What size is a medium dice
  2. b Tip
  3. c Cook Poultry to a minimum internal temperature of
  4. d What is the first thing you do when cleaning any electrical equipment or appliance.
  5. e De Medici
  6. f FCCLA stands for
  7. g Refrigerate Beef and Poultry in what temperature
  8. h Most jobs including chopping vegetables can be accomplished with this one tool.
  9. i A vegetarian chooses not to eat
  10. j Spine
  11. k Purpose of a Chef Coat
  12. l Name two times that gloves should be worn
  13. m Trans Fat
  14. n PASS stands for
  15. o Outbreak
  16. p Clean means
  17. q Escoffier
  18. r Order from top to bottom in a walk-in cooler (refrigerator)
  19. s To properly hold "grasp" a Chef knife you start with .....
  20. t What size is a small dice
  21. u Calibrate
  22. v Searing
  23. w Bolster
  24. x Type of oven that circulate air and cooks food more evenly and at a even rate.
  25. y 3 ways to thaw frozen food correctly
  26. z FDA
  27. aa Person in Charge in the Front of the house
  28. ab A vegan chooses not to eat
  29. ac Refrigerated food should be kept below
  30. ad PHF
  31. ae Back of the House
  32. af TDZ Temperatures
  33. ag Monounsaturated Fats
  34. ah What are the 3 compartments in a 3 compartment sink used for
  35. ai The 6 groups of nutrients are
  36. aj TDZ
  37. ak Boulanger
  38. al 3 Different types of contamination of food
  39. am Standardized Recipes will NOT tell you .....
  40. an I do not allow food to rest or sit because
  41. ao Tang
  42. ap Mis en place means
  43. aq Steel
  44. ar Edge
  45. as Person in Charge in the Back of the house
  46. at Sanitized means
  47. au tri-stone
  48. av Toque
  49. aw Hands should be soaped for a minimum of
  50. ax RTE
  51. ay MSDS
  52. az Storage shelves should be how high off of the ground
  53. ba FBI
  54. bb What size is a Batonnet
  55. bc What can I put on a stove top grease fire to put it out?
  56. bd FIFO
  57. be To sanitize something using heat it must be what temperature
  58. bf A micro organism that can cause a FBI
  59. bg Carame - Chef
  60. bh 5 steps of handwashing
  61. bi USDA
  62. bj Front of the House
  63. bk 4 classes or most susceptible people to FBI
  64. bl To wash dishes in a 3 compartment sink the water must be what temperature
  65. bm The amount of energy in food is measured by .....
  66. bn Toxin
  67. bo What size is a large dice
  68. bp What size is a Julienne
  69. bq Heel
  70. br Brigade System