Culinary I Review

Front

What is the term for a step in food handling at which control can be applied to prevent or eliminate a food safety hazard?

Back

Critical control point (CCP)

Front

What term describes the transfer of harmful microorganisms from one product to another by physical contact?

Back

Cross-contamination

Front

Which system identifies and manages key steps in food handling where contamination is most likely to occur?

Back

Hazard Analysis Critical Control Point (HACCP)

Front

What does the term "yield" refer to in a culinary context?

Back

The quality or number of portions the recipe will produce.

Front

What is the term for a vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery?

Back

Mirepoix

Front

What does "mise en place" refer to?

Back

Preparing all foods and equipment for a specific preparation before beginning

Front

What is the term for the fat portion of butter that has been separated from the water and milk solids?

Back

Clarified butter

Front

What cooking method involves surrounding food with steam vapor to cook it?

Back

Steaming

Front

What is a stock made from raw or slightly cooked bones and a specific vegetable combination?

Back

Stock

Front

What is made from roasted bones and a vegetable combination of two parts onion, one part celery, and one part carrot?

Back

Stock