KOSSA Culinary Review Set 2
Terms in this set (20)
National Sanitation Foundation
International product testing and inspection agency
The change from liquid to solid
Mark Up Rate
The amount of an increase in price
Scale used by bakers to measure ingredients by weight
A guide or leader of a group
Environmental Protection Agency
First in-first out method for stocking
Continuing forever without stopping
The act of improving the quality of something
Same or uniform throughout
Better Business Bureau (BBB)
Promotes ethical business practices
A method of stock and rotation in which new supplies are shelved behind old supplies.
Front of the House
Refers to all actions and areas that a customer will be exposed to during their stay at a restaurant.
Back of the House
The Kitchen and kitchen staff of a restaurant.
Stage of Holding
How long you hold your food the time it arrives at the store.
Flow of Food
Describes what happens to food from the time it enters your workplace until it's serve to customers.
Accomplishments that makes someone suitable for a particular job or activity.
substances added to food to preserve flavor or enhance taste and appearance.
Msg-sodium salt of glutamic acid
the most common cause of food poisoning
YOU MIGHT ALSO LIKE...
Pearson Intermediate B1/B1+ English Vocabulary | Global Scale of English 43-58
Food Science Chapter 1 Food Science: An Old but New Subject
nfs 2000 chapter 1
Chapter 5 / Food Preparation and Service
OTHER SETS BY THIS CREATOR
21 KITCHEN UTENSILS AND APPLIANCES