Food Safety
100 What is the temperature danger zone?
41°F–135°F
Which knife is best for chopping?
Chef’s knife
What method uses low heat and liquid?
Simmering
Why measure accurately?
Consistency
What is teamwork?
Working together
200 Why must raw meat be stored below ready-to-eat food?
Prevent cross-contamination
Why keep knives sharp
Safety
Why preheat an oven?
Accurate cooking
Best tool for dry ingredients?
Dry measuring cup
Why be on time?
Smooth service
What is the correct cleaning order?
Wash, rinse, sanitize
How do you pass a knife?
Handle first
What method tenderizes tough meat?
Braising
What happens if ratios are wrong?
Recipe fails
What shows professionalism?
Following procedures
Why is handwashing important?
Prevent bacteria spread
What tool protects work surfaces?
Cutting board
What does sautéing require?
High heat
What is portion control?
Managing serving size
What is adaptability?
Adjusting to change
What happens if food cools too slowly?
Bacteria grows
Why clean equipment after use?
Sanitation
Why rest meat?
Retain juices
Why track waste?
Control cost
What is a transferable skill?
Skill used in many jobs