Semester Review

2. Protective clothing worn in food prep and clean up areas
4. also known as the stone fruit
5. Type of food with safe minimum internal temp of 165 degrees.
6. firm thick skinned fruit that grows on trees
7. Knife cut best used for garnishes
8. very common oblong legume
11. plunging water into ice as soon as it is removed from the cooking liquid
13. method of cooking eggs that produces a flat open faced omelet
15. type of herb with soft downy leaves
18. working conditions that employers are responsible for providing
24. process of cooking sugar to high temperatures
25. common legume that has a powdery texture and earthy flavor
26. vegetable that has training vines
29. important skill for a server
32. long slow cooking process where food is completely covered in liquid before cooking
33. French term for fish cook
34. Job opportunity not in a quick service restaurant
35. type of fruit with thin skin and tiny seeds
36. type of knife that may be rigid or flexible
37. Type of knife cut often used on carrots

1. advantage of a franchise
3. Disadvantage to owning a franchise
9. category of fruit that contains many types of unusual fruit
10. not a service staff position
12. type of restaurant where customers serve themselves
14. type of knife cut that results in an oval or elongated slice of a cylindrical fruit or veg
16. cooking technique often used for tender foods that cook relatively quickly
17. side you want down when slicing safely
18. Employee that acts as the sales staff for the restaurant
19. used to beat an egg or light batters
20. the tang is attached to the knife with these
21. type of herb with delicate onion flavor
22. Term for soup cook
23. fried egg in which butter is spooned over as they cook
24. vegetable that grows quickly in cooler weather
27. A physical hazard
28. type of knife that has a long thin blade and is ideal for cutting large foods
30. long slow cooking process where meat is seared then cooked in small amount of stock
31. 1/4 in "French Fry" cut