Introduction to Culinary Arts - What do you know?

4. The seeds of grasses that human beings have learned to cultivate for food. Examples are wheat and oats.
6. A range of temperature in which pathogens may grow rapidly.
7. The most common cause of food contamination in food service establishments.
10. The leaves and stems of certain plants; used to flavor a wide variety of foods.
11. The most-used knife in the professional kitchen.
12. A customary code of polite behavior among members of a particular group
13. Disease causing organisms that may be present in foods.
14. Prepared mixtures we use to season and flavor foods. An example is mustard.

1. Aromatic ingredients added in small amounts to foods to give them a specific flavor.
2. A method for organizing ingredients and activities in preparing a certain food. It means "to put in place".
3. An illness that results from eating contaminated foods.
5. A baking ingredient that increases the volume of a dough or batter by adding air or other gas.
7. Also called a cover, it is all the utensils needed for one person to consume the meal. All of these on a restaurant table should be identical.
8. A written record of the ingrdients and preparation steps needed to make a particular dish.
9. Foods that will not make you sick or hurt when you eat them.