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J Pulido
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Decks in this class (12)
Chapter 2: Sanitation and Safety
An attitude that reflects pride i...,
Areas where demonstrating profess...,
Most food borne illness is caused...
47
cards
Chapter 4: Food Science
Can be defined as a measure of th...,
Foods are composed of,
Foods are composed of these small...
51
cards
Chapter 5: Menus
It is the single most important d...,
Are the building blocks of the menu,
What are the six types of institu...
26
cards
Chapter 6: Nutrition
Chemical compounds that are prese...,
What are the six categories of nu...,
A unit of measurement of energy
20
cards
Chapter 3: Food Equipment
Your _____ are your best tools,
Most important piece of cooking e...,
Enclosed spaces in which food is ...
35
cards
Chapter 9: Soups
Soups based on thickened broth or...,
Thickened by addicting a thickene...,
2 classifications of soups
23
cards
Chapter 8: Stocks And Sauces
French word for stock means found...,
A clear thin un thickened liquid ...,
Stocks are extracted from
29
cards
Exams: True Or False
Brown eggs are healthier than whi...,
Leg part of chicken comprise of d...,
The breast part of poultry is an ...
50
cards
Chapter 16: Understanding Vegetables
Cooking affects vegetables in fou...,
Fiber is made firmer by,
Fiber is softened by
12
cards
Chapter 12: Understanding Poultry
The flesh of poultry and game bir...,
Muscle tissue is composed of,
Muscle fibers held together in bu...
12
cards
Chapter 14: Understanding Fish And Shellfish
Two divisions of fish products,
Fish with fins and internal skele...,
Fish with external shells but no ...
21
cards
Chapter 1: The Food Service Industry
The first known modern restaurant...,
The term restaurant came from what,
Monsieur boulanger sold soups in ...
38
cards
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2nd Sem - HRM1
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