Safety & Sanitation
"Temperature Danger Zone" where bacteria multiply rapidly.
What is 41°F to 135°F?
Number of teaspoons found in a single tablespoon.
What is 3?
This moist-heat method involves submerging food in liquid that is gently bubbling at a temperature between 185°F and 205°F.
What is simmering?
This classic French aromatic mixture consists of 50% onions, 25% carrots, and 25% celery.
What is mirepoix?
This flat, rectangular metal pan with a shallow lip is the workhorse of the kitchen, used for baking cookies, rolls, or roasting vegetables.
What is a sheet pan?
FAT TOM stands for?
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture?
The number of ounces in 1 cup.
What is 8 fl oz?
This rapid dry-heat method requires cooking food quickly in a minimal amount of fat over high heat.
What is sauteing?
This thickening agent is made by cooking equal parts by weight of flour and fat together.
What is a roux?
This commercial appliance uses an internal fan to circulate hot air, cooking food faster and more evenly than a conventional oven.
What is a convection oven?
Minimum internal cooking temperature required for poultry.
What is 165°F?
Culinary math term refers to the weight of an ingredient before any trimming, peeling, or cleaning has been done to the ingredient.
What is AP Weight?
This combination cooking method uses large cuts of meat cooked slowly in a small amount of liquid after first being seared.
What is braising?
This Mother Sauce is made by thickening a white stock with a blond roux.
What is Velouté?
What color cutting board is used for raw poultry?
The transfer of harmful bacteria or allergens from one food surface to another.
What is cross-contamination?
Total number of cups in a gallon?
What is 16?
This term means cooking food partially in boiling water or hot fat before transferring it to ice water to stop the cooking process.
This cold, emulsified Mother Sauce is made from egg yolks, oil, and an acid like vinegar or lemon juice.
What is mayonnaise?
This tall, narrow appliance uses a high-speed rotating blade at the bottom of a container to purée sauces, liquify soups, or crush ice.
What is a blender?
When storing items in a walk-in cooler, this type of food must always be placed on the bottom shelf.
What is raw poultry?
This term refers to the weight of a product after it has been trimmed, peeled, and prepped for use.
What is EP weight?
Moist cooking method by immersing food by submerging it into water heated to its boiling point.
What is boiling?
This bundle of fresh herbs is tied together with twine and used to flavor stocks.
What is a bouquet garni?
This versatile motorized prep appliance uses interchangeable spinning discs and blades inside a bowl to quickly chop, slice, shred, or purée large batches of vegetables.
What is a food processor?