Food Safety & Sanitation
This term describes illness caused by eating contaminated food.
Foodborne Illness
This broad industry includes restaurants, hotels, catering, tourism, and food service operations.
The hospitality industry.
This is the most commonly used kitchen knife, ideal for chopping, slicing, and dicing.
A chef's knife.
The number of teaspoons in one tablespoon.
3.
This method cooks food in liquid at 212°F.
Boiling.
The temperature range known as the “danger zone,” where bacteria grow rapidly.
What is 41°F–135°F?
This document summarizes your experience, education, and skills when applying for a job.
Resume.
This piece of equipment cooks food with dry heat and is commonly used for baking.
An oven.
The number of cups in one quart.
4.
This describes cooking food just until it is tender but still slightly firm, especially for pasta.
Al dente.
The maximum number of hours perishable food can safely remain in the danger zone.
4.
The person you list on an application who can speak about your work ethic or character.
A reference.
This French phrase means “everything in its place” and refers to preparing ingredients before cooking.
Mise en place.
Knowing the cost of ingredients helps chefs calculate this, which determines menu prices.
Food cost.
This method cooks food uncovered in the oven at high heat to develop browning.
Roasting.
Food must be stored this many inches off the ground to prevent contamination.
6 inches.
This essential skill means working well with others to complete tasks.
Teamwork.
This term means cutting vegetables into small cubes of ¼ inch.
Small dice.
This term refers to the number of servings or portions a recipe makes.
Yeild.
This method partially cooks food briefly in boiling water, then shocks it in ice water.
Blanching.
This required step destroys bacteria on surfaces after washing and rinsing.
Sanitizing.
This national organization provides culinary certifications and supports professional development in the foodservice industry.
What is the American Culinary Federation (ACF)?
This method of cutting food into thin matchstick-like strips.
Julianne.
This formula is used to change the size of a recipe: new yield ÷ old yield.
The conversion factor.
These are aromatic vegetables—typically onions, carrots, and celery—used to build flavor bases in soups and sauces.
What is mirepoix?