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Intro Culinary Terms Test 1

  • Foodborne Illness Outbreak

    • A confirmed foodborne disease outbreak is defined as an incident in which two or more persons experience a similar illness after ingestion of a common food or meal and epidemiologic evaluation implicates the meal or food as the source of illness.

  • 3tsp

    • = 1 tablespoon

  • Mise en place

    • Mise en place is a French culinary phrase that means "putting in place" or "gather"

  • Empathy

    • the ability to understand and share the feelings of another.

  • On the fly

    • quickly

  • 1 stick of butter

    • = 1/2 cup or 8 tablespoons

  • Close toe & close heeled shoes

    • shoes preferred in a commercial kitchen to protect the dogs

  • Punctuality

    • the fact or quality of being on time.

  • Cross-contamination

    • the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.

  • Dry storage

    • The dry storage area of your business is where stocks of cereals, flour, rice, dried pasta, fruit and vegetables, tinned products, and packaged foods kept that do not require temperature control.

  • 2 cups

    • = 1 pint

  • Conflict management

    • Conflict management is the process of limiting the negative aspects of conflict while increasing the positive aspects of the conflict.

  • Pilot light

    • a small gas burner kept continuously burning to light a larger burner when needed, especially on a gas stove or water heater.

  • FIFO

    • the freshest food in the back FIRST IN FIRST OUT

  • 4 tablespoons

    • = 1/4 cup

  • Time Management

    • the ability to use one's time effectively or productively, especially at work.

  • Danger zone

    • any temperature between 41F and 135F where food shouldn’t be kept

  • FAT TOM

    • FOOD ACID TIME TEMPERATURE OXYGEN MOISTURE

  • 1 stick of butter

    • = 1/2 cup

  • Enthusiasm

    • intense and eager enjoyment, interest, or approval

Intro Culinary Terms Test 1

  • Foodborne Illness Outbreak

    • A confirmed foodborne disease outbreak is defined as an incident in which two or more persons experience a similar illness after ingestion of a common food or meal and epidemiologic evaluation implicates the meal or food as the source of illness.

  • 3tsp

    • = 1 tablespoon

  • Mise en place

    • Mise en place is a French culinary phrase that means "putting in place" or "gather"

  • Empathy

    • the ability to understand and share the feelings of another.

  • On the fly

    • quickly

  • 1 stick of butter

    • = 1/2 cup or 8 tablespoons

  • Close toe & close heeled shoes

    • shoes preferred in a commercial kitchen to protect the dogs

  • Punctuality

    • the fact or quality of being on time.

  • Cross-contamination

    • the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.

  • Dry storage

    • The dry storage area of your business is where stocks of cereals, flour, rice, dried pasta, fruit and vegetables, tinned products, and packaged foods kept that do not require temperature control.

  • 2 cups

    • = 1 pint

  • Conflict management

    • Conflict management is the process of limiting the negative aspects of conflict while increasing the positive aspects of the conflict.

  • Pilot light

    • a small gas burner kept continuously burning to light a larger burner when needed, especially on a gas stove or water heater.

  • FIFO

    • the freshest food in the back FIRST IN FIRST OUT

  • 4 tablespoons

    • = 1/4 cup

  • Time Management

    • the ability to use one's time effectively or productively, especially at work.

  • Danger zone

    • any temperature between 41F and 135F where food shouldn’t be kept

  • FAT TOM

    • FOOD ACID TIME TEMPERATURE OXYGEN MOISTURE

  • 1 stick of butter

    • = 1/2 cup

  • Enthusiasm

    • intense and eager enjoyment, interest, or approval