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Culinary Arts 102
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Culinary Arts 102
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25 Questions

1. The heel of the blade where the handle and the blade come together - providing greater strength

2. A device used to remove crumbs from the table

3. A.k.a. cube

4. Measuring spoon

5. Second in line of responsibility after the captain

6. 165

7. To the left of the plate

8. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine

9. Below 41

10. The most time-consuming knife

11. Prevents hair from falling into the food

12. 8

13. Develop a Verification System

14. Food within the temperature danger zone for a certain period of time

15. Dishes are prepared and finished off at the table -use of a cart

16. A health inspection

17. Sanitation standards for keeping food safe

18. Examines the flow of food from the moment you receive it to the service

19. Used to scour dirt and grease that has back or burned within a pot or pan

20. To the right of the plate - in line with the knife

21. A metal object used to hone the knife - aligning the edges of the blade to make it sharper

22. The correction of food in their specific temperature danger zone

23. A.k.a. platter service -waiter serves the guest from left from a large platter

24. Used to fillet fish

25. 1/8 1/8 1-2 inches

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