The part of the grain that is high in carbohydrates

The degrees (in Fahrenheit) for the temperature danger zone

The thickening agent made from equal parts flour and fat

The type of restaurant that serves the highest quality of food

The method for testing egg freshness where an egg is cracked onto a plate and visually examined

The standard water to rice ratio

An egg shell, fingernail, or piece of glass are examples of this type of hazard

The thickening agent made from cornstarch and cold water

The type of breakfast most commonly served in hotels

The mother sauce made from an emulsion of egg yolks and butter

The healthiest part of the grain

Should always be stored on the bottom shelf of the refrigerator

The type of roux cooked for the longest amount of time, but has the least strength

This type of restaurant serves a moderate quality of food and always has a kids menu

The foodborne illness that can be found in dented cans

Determines the amount of liquid needed to cook a type of rice

The main cause of foodborne illnesses

The type of roux used for bechamel sauce

The chain of command system used in kitchens

This vegetable family contains aromatic foods, like garlic and onions

The rice dish that requires the most liquid

The required internal cooking temperature for ground beef or pork

My sauce is like this because my roux was overcooked.

The type of food service establishment may not make a profit (hospitals and schools).

A type of dough where fat and/or sugar is added (ex. Challah)