| A | B |
|---|
| most common parasite | trichinosis |
| trichinosis is found in | pork |
| List 3 potentially hazardous foods | eggs, chicken, fish |
| mold is commonly found in these food types | fruits and breads |
| 4 types of knives | chef,paring,utility, bread |
| 3 groups of people most susceptible to food poison | young childern, seniors, and chronically ill |
| danger zone | between 40 and 140 degrees |
| bacteria in the danger zone | multiplies rapidly |
| list 3 food safety factors | food, people, and facilities |
| viruses are passed onto people by | water contamination |
| the cook's job in regards to presentation | get the customer interested in the food |
| name a way to add color to a main entree | vegetable accompaniment |
| easy way to prepare a variety of shapes | cut vegetables differently |
| most common error in regards to texture | too many soft foods |
| result of using too large a plate | portions look skimpy |
| 3t | 1 T |
| 16c | 1 gallon |
| 16 ounces | 1 pound |
| 16T | 1 cup |
| 2 c. butter | 1 pound |
| 6 factors in meal planning | color, texture,flavor,shape, temp,moisture |
| dinner fork | left of plate |
| dinner knife | right of plate |
| teaspoon | right of plate |
| salad fork | left of plate |
| coffe cup | right of plate |
| soup spoon | right of plate |
| napkin | left of plate |
| water glass | top right of plate |
| 3 characteristics of all garnishes | edibel, appropriate, planned into layout |
| 3 plating guidelines | keep foods off rim, arrange for convenience, keep it simple |
| general food service rule | hot foods on warm plates |
| du jour | of the day |
| julienne | small strips the size of a match |
| legumes | peas, peanuts |
| saute | cook in a small amount of fat |
| scalloped | sliced thin, such as potatoes |
| bisque | thin cream soup |
| bouillon cube | dehydrated chicken or beef broth |
| chowder | thick cream soup |
| clarified | separate particals from liquid |
| stock | liquid portion of the soup |
| au gratin | to cover dish with cheese, or bread crumbs |
