The steps taken to ensure sanitation in the kitchen
Legumes or beans that are dehydrated and must be sorted, soaked, drained, re-covered with water, boiled, and simmered to prepare for eating
Forks, knives, and spoons used for eating. Also called silverware and eating utensils
Refers to white sugar that has the texture of loose sand
Characteristics of products that meet or exceed minimum requirements for a given product
Areas in the kitchen where particular activity occurs, such as the cooking and serving center, cleaning center, food storage, and preparation centers
Various cloths used in preparing foods, cleaning, and eating (dish towels, rags, napkins)
The edge of a knife that has scalloped edges - like a bread knife
The part of a knife that is inserted into the handle and in a high-quality knife uses rivets to hold it in place
A food preparation wrap with a waxy coating to prevent sticking. It is used for many things including wrapping food as a clean place to rest food between food preparation steps
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