問題一覧
1
sketched the chef's uniform in 1822
marie-antoine careme
2
hiring and training staff
chef de cuisine
3
lapu lapu
grouper
4
fat found within muscles are
intramuscular fat/marbling
5
in charge if entrees or main course
entremetier
6
a breast quarter with a wing removed
split breast
7
the meat of all domesticated birds are termed as
poultry
8
prepares all non dessert cold foods
pantry chef/chef garde manger
9
cattle that are castrated
steers
10
the heat source could be charcoal, gas, wood
grilling
11
this cut is look like match stick
julienne
12
submerge package in cold tap water
cold water thawing
13
keep hot foods at
60C (140F)
14
prepare soup and stock
soup cook/ potager
15
examples are basil, rosemary
herbs
16
cutting food into large or thin pieces
slice
17
place frozen meat on the bottom shelf
refrigerator thawing
18
symptoms of salmonella species
diarrhea abdominal pain fever
19
to describe the organizing and arranging of the work pkace
mise en place
20
chemical
plant toxins animal toxins agricultural chemicals industrial chemicals
21
.
broiler
22
only heat and light source at home
hearth or fireplace
23
trained chef
chef de partie
24
assistant of chef de partie
demi chef
25
the leavds are stacked, rolled and the sliced
chiffonade
26
foods yersinia
raw undercooked pork, beef, and tofu
27
tilapia
tilapia
28
older and larger than broilers
roaster
29
.
boneless skinless breast
30
added most frequently to meat
pepper
31
father of 20th century cookery
george-auguste escoffer
32
requires low heat, has sauce or marinated
barbequing
33
the drumstick-thigh combination
whole chicken leg
34
cause or capable if disease
pathogen
35
air is incorporated into such food as whipping cream and egg white
whip
36
change the cold water every
30 mins
37
very hot infrared bulb
infrared oven
38
used for miscellaneous cutting
utility knife
39
cook fish and shell fishes
fish cook/poissonier
40
prevention of hazards
-sanitize -food storage -procure from safe sources -develop & follow HAACP -training and development -heat or cool properly -control time & temperature -prevent cross contamination -practice proper hygiene -cooking
41
certain plants produce toxins
food intoxication
42
chimneys were created on
18th century
43
applied to meats and poultry
roasting
44
focus on work simplification
20th century
45
but many households still preferred woods
gas stoves
46
fireplace developed into having
chimneys
47
arosep/lato
seaweeds
48
contained rotisseries
fireplace
49
1 pint
2 cups
50
protion of leg above the knee joint
thigh
51
heating with oil and moisture
braising
52
from french as "to put in place"
mise en place
53
direct contact
conduction
54
term for mixture of vegetables
macedoine
55
dalagang bukid
yellowtail fusilier
56
1 gallon
4 quarts
57
-flavor enhancer -control agent -preservative
salt
58
region from belgium
flanders
59
the whole bird is cut into 2 breast halves...
8 piece cut
60
eviscerated poultry products
ready to cook
61
are soft bodied invertebrates
mollusk
62
dairy products must be stored in
2C-4C (36F-39F)
63
is the second most frequent used additive
salt
64
.
1. blade 2. picnic 3. loin 4. ribs 5. belly 6. ... 7. ham 8. spine
65
typical vegetable used are carrot, onion, turnip
macedoine
66
have an almost rubbery soft inner shell
cephalopods
67
yellow fin
big eye tuna
68
use vinegar, lemon, or wine
poaching
69
conduct a hazard analysis to identify the hazard
assess the hazards