Shared Flashcard Set

Details

Cooking Temps
Culinary food temps
22
Culinary Art
12th Grade
03/14/2012
Click here to study/print these flashcards.

Create your own flash cards! Sign up here.

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)
Supporting users have an ad free experience!