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6. what is the temperature of a freezer?
7. julliene
- thin match stick sized vegetables
- square shaped vegetables
- big chunky pieces of vegetables
- cubes of vegetables
8. what is the temperature of boiling water?
9. what is the core temperature of reheated food?
10. entree
- a side dish usually served alongside the main course
- the meat course
- a separate course
- the fish course
11. what is the temperature of hot holding food?
- 70-190
- 100
- -18
- 63 plus
- 70
12. brulee
- to mix
- to stirr
- to burn, creme brulee
- to cream