Block A Terminology

2. to cook with radiant heat from above
4. to cook partially and very briefly in boiling water or in hot fat
7. the art of food / the study of food and culture
9. substance in plant or animal tissue supplying essential amino acids to the body
11. temperature zone in which bacteria will grow the fastest
13. large knife with a straight pointed blade for general cutting and slicing; also called a Chef's knife
16. an agent that causes disease such as bacterium virus or fungus
17. maximum amount an item that should be stocked at any time
19. _______ bacteria; bacteria that grow in environments where oxygen is not present
20. first in first out
21. document detailing the ingredients and procedures
22. to cook quickly in a small amount of fat

1. to cook on an open grid over a heat source
3. system to define potential areas of risk in food production and prevention method
5. substances in food that provide nourishments to the body
6. the direct cost of food
8. the amount of product produced
10. document indicating the amount owed for goods or services
12. to cook submerged in hot fat
14. provincial agency responsible for workplace safety and regulations and enforcement
15. a person learning a trade under the direction of a qualified tradesperson
18. area of the kitchen set up for an individual in a section