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70 Multiple choice questions

  1. 2 or more people with same symptoms and have eaten food with same ingredients.
  2. 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.
  3. Convection Oven
  4. To calibrate a thermometer (set) ice bath method is 0 degrees Celsius or 32 degrees Fahrenheit
  5. Corner of the blade of the knife that is SHARP
  6. Free from pathogens by use of chemical or heat sanitation
  7. Point, Aim, Squeeze, Sweep
  8. Deveoped the "high cuisine" style of cooking. Very formal in France
  9. Sharp edge of the knife
  10. 1/2 x 1/2 x 1/2 inch cube
  11. 36-40 degrees (Remember you don't won't it to freeze or be in the TDZ
  12. Potentially Hazardous Food
  13. Baking Soda
  14. end of the knife that has the sharp point on it
  15. Above 110 degrees
  16. Ready to Eat Food
  17. First in First out - When using food, you use the oldest or first purchased first and then then latest purchased last.
  18. Opened first restaurants and had a menu
  19. Another name of pathogen
  20. You straighten a knife edge with this - does not sharpen it, and should be used after every use of a knife.
  21. Turn off and unplug it.
  22. Wrote some of the first cookbooks and books on ettiquette
  23. 1/4 x 1/4 x 1/4 inch cube
  24. To protect the Chef and to present a clean appearance
  25. Shape of the blade - full tang partial tang, rat tail tang
  26. When handling RTE Food and when covering up a sore or a wound.
  27. I am tired and I need to clean up
  28. 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.
  29. Pathogen
  30. Protein, Lipids, Carbohydrates, water, vitamins and minerals
  31. A set of three stones used to sharpen a knife.
  32. Chemical, Physical and Biological
  33. Executive Chef
  34. Any animal product
  35. The thumb and index finger on the blade of the knife and then wrap your other 3 fingers.
  36. Calories
  37. Free from visible dirt
  38. Some knives have these and some do not - separates the blade from the handle
  39. Meat
  40. Captain
  41. Food and Drug Administration
  42. 41-135 degrees Fahrenheit
  43. A hat worn by Chefs that shows their level of experience and rank in the kitchen.
  44. 1. Washing
    2. Rinsing
    3. Sanitizing
  45. Browning a meat on the outside in a small amount of fat, traps in moisture and flavor.
  46. RTE Food, Vegetables and Produce, Fresh fish and seafood, whole cuts of meat (pork or beef), Ground meat (Hamburger), Chicken
  47. 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.
  48. 1/4 x 1/4 by 2 inches long
  49. Came up with the Brigade system as a dress code for Chefs
  50. 6 inches
  51. Chef Knife
  52. Elderly, Infants, Pregnant, Sick - compromised immune systems.
  53. System based on the military that is the organization of the different positions in the kitchen
  54. 41 degrees to stay out of the TDZ
  55. Bad Fat - in potato chips:)
  56. Kitchen
  57. 1. In the refrigerator
    2. In cold water that does not exceed 40 degrees
    3. Go ahead and Cook (whether in microwave or oven)
  58. 180 degrees
  59. United State Department of Agriculture
  60. 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
  61. Food Borne Illness
  62. Dining Room
  63. Temperature Danger Zone
  64. The back of the knife that is not sharp
  65. Good Fat
  66. What pieces of equipment to use.
  67. 20 seconds
  68. 1/8 x 1/8 x 2 inches long
  69. 165 degrees Fahrenheit
  70. 3/4 x 3/4 x 3/4 inch cube