1.03 Understand food protection management
This temperature range is known as the “danger zone” where bacteria grow rapidly.
What is 41-135 degrees
This egg cooking method involves gentle heat and constant stirring for a soft curd.
What are scrambled eggs?
This stock is made from beef bones and has a deep brown color due to roasting.
What is brown stock?
This leavening agent reacts immediately when mixed with liquid.
What is baking soda?
This classical cold kitchen station is responsible for salads, cold appetizers, and charcuterie.
What is garde manger?
This handwashing step must last at least 20 seconds to be effective.
What is washing hands for 20 seconds?
This breakfast protein is commonly cooked to an internal temperature of 160°F for safety.
What is sausage?
This soup category includes chowder and bisque.
What are thick soups?
This mixing method is most commonly used for muffins
What is the muffin method?
This principle ensures salads remain crisp and visually appealing by keeping ingredients cold and dry.
What is proper temperature control?
This type of contamination occurs when raw chicken juices contact ready-to-eat foods.
What is cross-contamination?
This knife cut is most often used when preparing home fries.
What is a dice?
This mirepoix ratio is standard when building stock flavor.
What is 2:1:1 (onion, celery, carrot)?
Overmixing quick breads develops this protein, resulting in toughness
What is gluten?
This type of dressing is a temporary emulsion made with oil and vinegar
What is a vinaigrette?
This color cutting board is commonly designated for raw meats to prevent cross-contamination.
What is a red cutting board?
This leavening action occurs when air is incorporated into whipped egg whites
What is mechanical leavening?
This thickening agent is made from equal parts fat and flour.
What is a roux?
This baking error causes cookies to spread too much.
What is too much fat or warm dough?
This sandwich structure includes three slices of bread and two different fillings.
What is a club sandwich?
This sanitizer concentration is commonly used for food-contact surfaces in kitchens.
What is 50–200 ppm chlorine solution?
This griddle temperature range is ideal for cooking pancakes evenly.
What is 350°F–375°F?
This technique gently roast bones without browning to release moisture and flavor.
what is sweating
This ingredient provides moisture and tenderness in baked goods?
What are eggs?
This ingredient acts as an emulsifier in classic mayonnaise-based dressings.
What is egg yolk?