Kitchen Safety & Sanitation
This range of temperatures, between 40°F and 140°F, is known as the "danger zone" for bacterial growth.
What is the danger zone?
This man is considered the "Father of Modern Culinary Arts."
Who is Auguste Escoffier?
This mixture of equal parts fat and flour is used to thicken sauces.
What is a roux?
This macronutrient is the body’s primary source of energy.
What are carbohydrates?
Which knife cut results in long, thin strips about 1/8 inch thick?
What is julienne?
You should avoid wearing this type of clothing in the kitchen to prevent catching on fire or getting caught in equipment.
What is loose clothing or jewelry? ?
The first true restaurant, offering a menu with individual prices, opened in this city in the 1760s.
What is Paris?
This term refers to a mixture of onions, celery, and carrots used as the base for many soups and stocks.
What is mirepoix?
This macronutrient is essential for building and repairing tissues in the body.
What is protein?
This tiny cube-shaped cut measures about 1/8 inch on each side.
What is brunoise?
You should wash your hands for at least this many seconds before handling food.
What is 20 seconds?
This cuisine, which is the foundation for most Western culinary techniques, heavily influenced modern cooking.
What is classical French cuisine?
This is one of the five Mother Sauces, made with a roux and milk.
What is béchamel?
This nutrient is responsible for long-term energy storage and also helps absorb vitamins.
What are fats?
The larger version of the julienne cut, these strips measure about 1/4 inch thick.
What is batonnet?
This type of contamination occurs when bacteria from raw food comes into contact with cooked or ready-to-eat food.
What is cross-contamination?
This system revolutionized restaurant kitchens by assigning specific stations to different chefs for efficiency.
What is the brigade system?
This French chef is credited with popularizing the five Mother Sauces in classical cuisine.
Who is Auguste Escoffier?
Which type of grains, whole or refined, contains more nutrients and fiber?
What are whole grains?
This type of knife cut, commonly used for herbs or leafy vegetables, involves rolling them tightly and slicing into thin ribbons.
What is chiffonade?
This common kitchen item should never be left in the sink, as it poses a safety hazard.
What is a knife?
True or False: Julia Child introduced French cuisine to American audiences in the 1960s.
What is True?
Name two of the five mother sauces used as a base in French cuisine.
What are béchamel, velouté, espagnole, tomato, and hollandaise?
Name the three macronutrients needed by the body for overall health.
What are carbohydrates, proteins, and fats?
Name two reasons why uniformity in knife cuts is important.
What are even cooking and professional presentation?