Temperature
What is the minimum internal temperature to cook Beef, Pork, Veal and Lamb Steaks, Chops and Roasts?
145 degrees F (62.8 degrees C) and rest for 3 minutes
What is Cross Contamination?
Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils and it happens when they are not handled properly.
What are the most common / well known types of knifes used in a professional kitchen?
Chef's Knife
Pairing Knife
Boning Knife
Carving Knife
What is the best temperature to grill burgers at?
Over a medium-high heat over direct heat, or about 375 to 400 degrees Fahrenheit
What is the minimum internal temperature to cook all poultry (Breasts,Whole Birds,Legs, Thighs,Wings, Ground Poultry and Stuffing) at?
165 degrees F (73.9 degrees C)
What are the 3 types pf Cross contamination?
Food to Food
People to Food
Equipment to Food
Where should a chef put a knife after they are done using it in a professional kitchen setting?
Underneath their cutting board side ways and face down
What is the best tempature to grill a steak at?
On a high heat setting which is,usually between 450°F and 550°F (232°C and 288°C).
What is the minimum internal temperature to cook fish and shellfish at?
145 degrees F (62.8 degrees C)
What are the 4 causes of Cross contamination?
Human Factor
Allergen Processing
Low Quality Ingredients
Lack of Commitment to Food Safety Practices
What is the best knife to cut meat with?
A slicing or carving knife for cooked meats,
A butcher knife for large raw cuts,
A boning knife for precision work around bones
A cleaver for chopping through bones and heavy-duty tasks.
How does a chef check the internal temperature of a grilled steak?
The chef uses a instant read meat thermometer, they use it by :
The chef inserts the probe into the thickest part of the steak, away from any bones, to get a precise temperature reading. A medium-rare steak, for example, is pulled off the heat at around 125–130°F.
What Temperature range is considered The Temperature Danger Zone?
41-135 degrees F
What are some of the consequences of cross contamination?
Hospitalization
Fever
Dehydration
Chronic Conditions
Neurological Conditions
What is the best knife to cut fish with?
Filet Knife
What does a professional chef do after grilling a piece of meat, so it does not dry out?
After cooking, a professional chef will : Rest the meat to allow the juices to redistribute, preventing them from leaking out when sliced, and to let the internal temperature continue to rise through carryover cooking.
What temperature does a chef hold hot TCS (Time / Temperature Control for Safety) food at?
135 degrees (57 degrees C) or higher
How do companies suffer from products getting exposed to cross contamination?
Can negatively affect their reputation and finances (financial losses)
Loose their food certifications
Get fined
Fall under increased security
Loss of employee morale
What are the main differences and advantages between Western knifes and Japanese knifes?
Western knifes are heavier, more durable and well suited for chopping,slicing and dicing
Japanese knifes are sharper,lighter,have a better cutting technique and have more precision and better accuracy
How does a chef maintain a consistent flame on a grill?
regularly cleaning the grill's interior, burners, and drip pan in order to prevent grease buildup that can cause flare-ups or clog gas ports