Safety and Sanitation
41º to 135º Fahrenheit is equal to...
What is the Temperature Danger Zone?
A knife cut that finely divides ingredients into uniform pieces.
What is mincing?
Dry heat cooking process that is conducted in an oven.
What is baking?
A flexible, handheld item that is used to scrape and move food around.
What is a spatula?
The top culinary position in the kitchen brigade system.
What is executive chef?
The compartment that comes after "rinse" in a three-compartment sink.
What is "sanitize"?
A knife used in many different situations; one that is multipurpose.
What is a chef knife?
A fast, dry heat cooking method where food is cooked on a rack over a heat source.
What is grilling?
A hammer-like tool that is used to break up and flatten products.
What is a meat tenderizer?
A job that includes visiting various restaurants and sharing one's experiences eating at those restaurants.
What is food critic?
Type of uncooked food that must be stored below all other food in a refrigerator.
What is poultry?
A knife that is used to slice and fabricate meat.
What is a boning knife?
A dry heat cooking method that uses a small amount of oil or fat in a shallow pan to cook food and involves moving the pan around to "toss" the ingredients.
What is sautéing?
A rectangular blade that is used to divide dough.
What is bench scraper?
A job that specializes in making desserts and other baked goods.
What is pastry chef?
Allergen transfer from one food item to another food item.
What is cross contact?
A knife cut used for leafy ingredients.
What is chiffonade?
What is braising?
A metal, oval-shaped dish that holds hot food after it has been cooked.
What is sizzle platter?
A job that includes overseeing restaurant operations, leading kitchen staff, and implementing marketing strategies.
What is restaurant manager?
145º Fahrenheit is equal to...
What is the internal cooking temperature of seafood?
Tool used to sharpen and refine knives, NOT just hone them.
What is a whetstone?
Cooking method where food is heated in liquid over a low temperature.
What is poaching?
A cone-shaped strainer with a tightly woven mesh for filtering impurities from stocks, soups, and sauces.
What is chinois?
A job that specializes in cold dishes, which could range from appetizers to desserts.
What is garde manger?