Kitchen Safety & Sanitation
This practice prevents harmful bacteria from spreading from raw chicken to ready-to-eat foods by using separate cutting boards and utensils.
What is cross-contamination prevention?
There are 16 of these in one cup.
What are tablespoons?
This cooking method uses hot air in an oven to cook food, such as cookies or roasted vegetables.
What is baking or roasting?
This part of the knife is the sharp edge used to cut through food.
What is the blade?
This leafy herb is commonly paired with tomatoes and is a key ingredient in traditional pesto.
What is basil?
This is the minimum internal cooking temperature for poultry, including chicken and turkey, according to ServSafe guidelines.
What is 165°F?
This abbreviation on a recipe stands for teaspoon.
What is tsp.?
This moist-heat cooking method involves fully submerging food in liquid heated to approximately 212°F at sea level.
What is boiling?
This knife grip places the thumb and index finger on opposite sides of the blade near the handle for better control.
What is the pinch grip?
This leavening agent reacts with an acid, such as buttermilk or vinegar, to produce carbon dioxide gas in baked goods.
What is baking soda?
This knife safety rule requires carrying a knife with the blade pointed downward and close to your side.
What is carrying a knife with the point down?
A recipe serves 4 people and must be increased to serve 12. This is the recipe conversion factor.
What is 3?
This dry-heat cooking method cooks food quickly in a small amount of fat over relatively high heat while frequently moving the food.
What is sautéing?
This classic French cut creates thin matchstick-shaped pieces of approximately ⅛ inch × ⅛ inch × 2 inches.
What is julienne?
This mother sauce is made from milk thickened with a white roux and is often used in macaroni and cheese.
What is béchamel?
This temperature range, between 41°F and 135°F, is known as the danger zone because bacteria can grow rapidly within it.
What is the temperature danger zone?
A recipe calls for 2½ cups of flour. You need to triple the recipe. This is the new amount of flour.
What is 7½ cups?
This combination cooking method begins by browning meat and then slowly cooking it in a covered pot with a small amount of liquid.
What is braising?
This precise French knife cut produces small cubes measuring approximately ⅛ inch on each side.
What is brunoise?
This baking process occurs when proteins in flour and eggs coagulate and starches gelatinize, helping baked goods develop structure.
What is setting?
A cook uses the same cutting board for raw beef and lettuce without washing, rinsing, and sanitizing it. This specific food safety violation has occurred.
What is cross-contamination?
A recipe yields 80 portions and must be scaled down to 24 portions. This is the recipe conversion factor, expressed as a fraction.
What is 3/10?
A chef cooks a tough beef cut slowly in a flavorful liquid, partially submerged, with the pot covered. This technique uses both dry and moist heat to break down connective tissue.
braising
This classic French cut produces uniform cubes measuring approximately ¼ inch on each side and is commonly made from batonnet cuts.
What is small dice?
This mother sauce is made from a white stock thickened with a roux and serves as a base for sauces such as suprême.
What is velouté?