Toggle Navigation
Games
Blog
News
Class PIN
Join for Free
Sign in
Toggle Navigation
Games
PIN
Join for Free
Blog
Pricing
News
Contact us
Help center
Sign in
Study
Foods Review
0
%
0
0
0
Back
Restart
Name this piece of equipment
Egg Separator
Oops!
Okay!
Name the Technique: To cook by simmering in a small amount of liquid
Poaching
Oops!
Okay!
Name the Technique: To cook under direct heat
Broil
Oops!
Okay!
Name this piece of equipment
Colander (not a strainer!)
Oops!
Okay!
How many quarts in a gallon?
Four
Oops!
Okay!
What food borne illness is found within poultry, raw eggs, fish, and undercooked meats
Salmonella
Oops!
Okay!
Name the Technique: To bring the oven or broiler to desired heat prior to using
Pre-heat
Oops!
Okay!
What food borne illness occurs when foods are stored improperly within the Danger Zone?
Clostridium Perfringens
Oops!
Okay!
Name the Technique: To moisten food while it's cooking to add flavor
Baste
Oops!
Okay!
Name the Technique: To cut solid shortening or fat into dry ingredients
Cut-In
Oops!
Okay!
Name the Technique: To move ingredients in a circular motion
Stir
Oops!
Okay!
What are the Danger Zone Temperatures?
40F-140F
Oops!
Okay!
Name this piece of equipment
Pairing Knife
Oops!
Okay!
How many teaspoons are in one Tablespoon?
Three
Oops!
Okay!
Name the Technique: To beat rapidly to incorporate air and increase volume
Whip
Oops!
Okay!
Name the Technique: To remove the outer layer or peel from fruits or vegetables
Peel
Oops!
Okay!
Name the Technique: To cut food as small as possible
Mince
Oops!
Okay!
How many Tablespoons are in 1/4 cup?
Four
Oops!
Okay!
How many ounces in one pound?
Sixteen
Oops!
Okay!
Name this piece of equipment
Chef's Knife
Oops!
Okay!
How many ounces are in one cup?
Eight
Oops!
Okay!
How many cups are in one stick of butter?
1/2 Cup
Oops!
Okay!
Name this piece of equipment
Tongs
Oops!
Okay!
What food borne illness is found within canned or jarred food items?
Botulism
Oops!
Okay!
Name the Technique: Cooking in a small amount of fat
Sauté
Oops!
Okay!
Name the Technique: To cut into evenly sized cubes
Dice
Oops!
Okay!
Name the Technique: To coat the surface of food with fine dry bread, crackers, or cereal crumbs
Bread
Oops!
Okay!
Name the Technique: To cook in liquid just below the boiling point
Simmer
Oops!
Okay!
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another
Cross Contamination
Oops!
Okay!
What internal temperature does poultry need to be cooked to?
165*F
Oops!
Okay!
Name the Technique: To cook by dry heat in an oven under 375*F
Bake
Oops!
Okay!
Your experience on this site will be improved by allowing cookies.
Allow cookies