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70 True/False questions

  1. PASS stands forBad Fat - in potato chips:)

          

  2. SearingThe back of the knife that is not sharp

          

  3. EdgeReady to Eat Food

          

  4. To properly hold "grasp" a Chef knife you start with .....What pieces of equipment to use.

          

  5. Clean meansWrote some of the first cookbooks and books on ettiquette

          

  6. Cook Poultry to a minimum internal temperature of165 degrees Fahrenheit

          

  7. Monounsaturated FatsBad Fat - in potato chips:)

          

  8. Purpose of a Chef CoatDining Room

          

  9. TDZTemperature Danger Zone

          

  10. BoulangerOpened first restaurants and had a menu

          

  11. FIFOFirst in First out - When using food, you use the oldest or first purchased first and then then latest purchased last.

          

  12. What can I put on a stove top grease fire to put it out?Executive Chef

          

  13. Standardized Recipes will NOT tell you .....What pieces of equipment to use.

          

  14. TipTemperature Danger Zone

          

  15. Mis en place meansEverthing in its place so that I will have everything already measured and equipment and ingredients organized for the recipe to save time and accuracy.

          

  16. Carame - ChefWrote some of the first cookbooks and books on ettiquette

          

  17. 4 classes or most susceptible people to FBIAny animal product

          

  18. ToqueAnother name of pathogen

          

  19. What are the 3 compartments in a 3 compartment sink used for1. Washing
    2. Rinsing
    3. Sanitizing

          

  20. PHFFood and Drug Administration

          

  21. tri-stoneThe back of the knife that is not sharp

          

  22. What is the first thing you do when cleaning any electrical equipment or appliance.Turn off and unplug it.

          

  23. The amount of energy in food is measured by .....Calories

          

  24. Toxinend of the knife that has the sharp point on it

          

  25. To sanitize something using heat it must be what temperature180 degrees

          

  26. A vegan chooses not to eatAny animal product

          

  27. What size is a Batonnet1/4 x 1/4 by 2 inches long

          

  28. Person in Charge in the Back of the houseExecutive Chef

          

  29. HeelCorner of the blade of the knife that is SHARP

          

  30. FBIFood and Drug Administration

          

  31. What size is a Julienne1/4 x 1/4 by 2 inches long

          

  32. USDAMaterial 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.

          

  33. Refrigerate Beef and Poultry in what temperature36-40 degrees (Remember you don't won't it to freeze or be in the TDZ

          

  34. SpineSharp edge of the knife

          

  35. A micro organism that can cause a FBIPathogen

          

  36. Storage shelves should be how high off of the ground6 inches

          

  37. Most jobs including chopping vegetables can be accomplished with this one tool.Chef Knife

          

  38. What size is a large dice3/4 x 3/4 x 3/4 inch cube

          

  39. What size is a small dice1/2 x 1/2 x 1/2 inch cube

          

  40. Front of the HouseDining Room

          

  41. Trans FatBad Fat - in potato chips:)

          

  42. Sanitized meansEverthing in its place so that I will have everything already measured and equipment and ingredients organized for the recipe to save time and accuracy.

          

  43. De MediciBrowning a meat on the outside in a small amount of fat, traps in moisture and flavor.

          

  44. Tangend of the knife that has the sharp point on it

          

  45. SteelYou straighten a knife edge with this - does not sharpen it, and should be used after every use of a knife.

          

  46. Type of oven that circulate air and cooks food more evenly and at a even rate.36-40 degrees (Remember you don't won't it to freeze or be in the TDZ

          

  47. Person in Charge in the Front of the houseCaptain

          

  48. Brigade SystemDeveoped the "high cuisine" style of cooking. Very formal in France

          

  49. I do not allow food to rest or sit becauseI am tired and I need to clean up

          

  50. Back of the HouseDining Room

          

  51. FCCLA stands forFree from visible dirt

          

  52. TDZ Temperatures41-135 degrees Fahrenheit

          

  53. Hands should be soaped for a minimum of20 seconds

          

  54. BolsterOpened first restaurants and had a menu

          

  55. Refrigerated food should be kept below41 degrees to stay out of the TDZ

          

  56. RTEReady to Eat Food

          

  57. 3 ways to thaw frozen food correctlyMeat

          

  58. CalibrateReady to Eat Food

          

  59. The 6 groups of nutrients areProtein, Lipids, Carbohydrates, water, vitamins and minerals

          

  60. OutbreakReady to Eat Food

          

  61. 3 Different types of contamination of foodChemical, Physical and Biological

          

  62. Name two times that gloves should be wornWhen handling RTE Food and when covering up a sore or a wound.

          

  63. 5 steps of handwashingPoint, Aim, Squeeze, Sweep

          

  64. Order from top to bottom in a walk-in cooler (refrigerator)36-40 degrees (Remember you don't won't it to freeze or be in the TDZ

          

  65. A vegetarian chooses not to eatAny animal product

          

  66. MSDSUnited State Department of Agriculture

          

  67. FDAFood Borne Illness

          

  68. What size is a medium dice3/4 x 3/4 x 3/4 inch cube

          

  69. EscoffierThe back of the knife that is not sharp

          

  70. To wash dishes in a 3 compartment sink the water must be what temperature180 degrees