Although the chef is in charge of the kitchen, the __________ is directly in charge of production.	What were Escoffier’s most important accomplishments?
What is a working chef?	What is the temperature range of the Food Danger Zone?
____________ is caused by poisons produced by bacteria and ____________ is caused by bacteria that attack the body.	What is the storage temperature for fish and seafood?
Name the class of fire started by grease, oil, gasoline, or solvents.	Demonstrate how a knife should be carried.
Is a sharp knife or a dull knife safer to use?	For adequate cleaning, should knives be left to soak in a sink for several minutes?
How should you catch a falling knife?	Which of the following is not one of the three principles of food protection from bacteria? Kill bacteria Stop bacteria from growing. Keep bacteria from spreading. Promote the locomotion of bacteria.
Which is the most frequently used knife in the professional kitchen?	What is a chinois used for in a professional kitchen?
What are the three main attachments for a mixer?	Describe a tilting skillet and the cooking techniques that it can be used for?
Does a convection or a conventional oven distribute heat more rapidly through its interior?	A _____________ is a special type of broiler.
Name three dry-heat cooking methods.	Name four moist-heat cooking methods.
Name three dry-heat cooking methods with fat.	_________ occurs when sugar browns.
__________ occurs when starch absorbs water and swells.	____________ occurs when heat is transferred directly from one item to something touching it or from one part of an item to an adjacent part of the same item
What is braising?	Which moist-heat cooking method, simmering or poaching, cooks food at a higher temperature?
_____________ menus list complete meals at given package prices.	The calorie is a measure of ___________________________.
Does a prixe fixe menu offer customers choices?	Can dried, frozen, or canned foods be labeled as “fresh” on a menu?
What is a lacto-ovo-vegetarian and what is a pesco-vegetarian?	The AP weight of an item is the weight of that item when it __________.
How do you calculate a conversion factor.	Food Cost percentage = ?
Portion Cost = ?	2 pints = _____ fl. oz
1 lb = ______ oz	The purpose of the steel is to ___________ the edge of a knife.
Marinating is done in order to________________________.	Describe the Standard Breading Procedure.
Name one advantage of breading or battering a product before it is deep-fried.	What are the responsibilities of a saucier?
If both raw and cooked meats must be in the same refrigerator, should you store the cooked meats on the higher shelves and raw meats on the lower shelves?	Is steam a better conductor of heat than air?
What is the difference between seasoning and flavoring?	Does sugar make fiber firmer?
Should vegetables be cooked with baking soda? Why or why not?	What is a serrated knife commonly used for?