the amount of water available for microbial growth in a product (Aw). water =1.0Aw
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15
product specification (spec)
A detailed description of product used in a foodservice operation. Often includes the name of the product, market form (fresh, frozen, dried, etc.), s...
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boom
Lose 50 points!
Oops!
magnet
Take 25 points!
Okay!
fairy
Take points!
5
10
15
20
25
thief
Give points!
5
10
15
20
25
thief
Give points!
5
10
15
20
25
shark
Other team loses 10 points!
Okay!
fairy
Take points!
5
10
15
20
25
baam
Lose 15 points!
Oops!
15
berries
Fruit with tiny seeds. Blackberries, blueberries, strawberries, raspberries, currants, cranberries, huckleberries
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heart
Other team wins 15 points!
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rocket
Go to first place!
Okay!
rocket
Go to first place!
Okay!
baam
Lose 10 points!
Oops!
15
piquant
The spicy hot sensation that is the result of a chemical irritation of the lining of the mouth.
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boom
Lose 50 points!
Oops!
rocket
Go to first place!
Okay!
shark
Other team loses 15 points!
Okay!
baam
Lose 20 points!
Oops!
15
flattop range
A range with a heavy cast-iron top that has a heat source located underneath the cooktop (circular heating elements like burners underneath).
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15
base (of a stock)
A concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid. Available in a range of flavors: chicken, beef, vegeta...
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15
Cuisson
The liquid used for shallow poaching
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15
Searing
Exposing the surfaces of a piece of meat to high heat in a hot pan with little or no oil, or in a hot oven, to give the meat color and a distinctive f...
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15
virus
a very small pathogenic organism that invades another cell and causes it to reproduce
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15
marbling
Intramuscular fat in meat. Key factor in grading- the more marbling, the more tender and expensive.
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15
Carbon Steel Knives
is the easiest to sharpen to a finely honed edge, but loses its shine and discolors quickly after its first use. Less than 10.5% chromium
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15
gelatin
Derived from a protein found in bones and connective tissue called collagen. When collagen is simmered in liquid it dissolves into a protein that adds...