Safety & Sanitation
What temperature range is the Danger Zone?
What is 41°F–135°F?
What is the safest way to hold a knife when walking?
What is blade down, pointed to your side?
Name a dry-heat cooking method.
What is baking, roasting, sautéing, grilling, frying, broiling?
What are the 3 vegetables in mirepoix?
What is onion, carrot, celery?
What leavening agents do quick breads use?
What is baking powder or baking soda?
What does FIFO stand for?
What is First In, First Out?
What is a julienne cut?
What is thin matchsticks?
What cooking method uses water just below boiling?
What is simmering?
Name one mother sauce.
What is béchamel, velouté, espagnole, tomato, hollandaise?
Name one quick bread mixing method.
What is muffin method, biscuit method, or creaming method?
Name one symptom of a foodborne illness.
What is nausea, vomiting, diarrhea, fever, or cramps?
What is the small diced cut called?
What is brunoise?
What combination method uses both searing and slow cooking in liquid?
What is braising?
What is a stock?
What is a flavorful liquid made by simmering bones, vegetables, and aromatics?
What does kneading develop in yeast bread?
What is gluten?
What is cross-contamination?
What is mixing harmful microorganisms from one food/surface to another?
What are the 3 parts of a knife?
What is tip, blade, handle? (bolster & tang optional)
Which method cooks food using steam only?
What is steaming?
What type of soup is chowder?
What is a thick soup?
How should dry ingredients be measured?
What is spoon & level?
What are the steps for washing dishes in the correct order?
What is Wash → Rinse → Sanitize → Air-dry?
Why is a sharp knife safer than a dull one?
What is it requires less force and is easier to control?
What is the difference between boiling and poaching?
Boiling = 212°F / rapid bubbles
Poaching = 160–180°F / gentle cooking
What percentage of mirepoix is onion?
What is 50%?
List the 7 basic steps of yeast bread making.
Mix → Knead → First Rise → Punch → Shape → Second Rise → Bake