Shared Flashcard Set

Details

Cooking Temps
Culinary food temps
22
Culinary Art
12th Grade
03/14/2012

Additional Culinary Art Flashcards

 


 

Cards

Term
165
Definition
POULTRY
Term
165
Definition
STUFFED FOODS
Term
165
Definition
ROLLED FOODS
Term
165
Definition
STUFFING MADE WITH TCS FOODS
Term
165
Definition
MICROWAVED
Term
165
Definition
REHEATED
Term
165
Definition
DISHES WITH PREVIOUSLY COOKED TCS FOODS
Term
155
Definition
GORUND MEAT (BEEF, PORK, LAMB, VEAL)
Term
155
Definition
GROUND, MINCED, OR CHOPPED SEAFOOD
Term
155
Definition
INJECTED, BRINED MEAT
Term
155
Definition
RATITES (OSTRICH, EMU, RHEA)
Term
155
Definition
EGGS HELD FOR SERVICE
Term
155
Definition
GROUND GAME (RABBIT, ELK, VENISON, BISON, BEAR)
Term
145
Definition
CHOPS, STEAKS, ROAST OF MEAT (PORK, BEEF, VEAL, LAMB)
Term
145
Definition
SEAFOOD (FISH, SHELLFISH, CRUSTACEANS)
Term
145
Definition
SHELL EGGS HELD IMMEDIATE SERVICE
Term
145
Definition
DAIRY (CHEESE, CREAM, EGGS, YOGURT)
Term
135
Definition
COMMERCIALLY PROCESSED rte FOODS (CHEESE STICKS, GARLIC BREAD, WING DINGS)
Term
135
Definition
FRUITS
Term
135
Definition
VEGETABLES
Term
135
Definition
GRAINS (RICE, PASTA, POLENTA)
Term
135
Definition
LEGUMES (BEANS, PEAS, REFRIED BEANS)
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