Culinary 1
A quality or accomplishment that makes someone suitable for a particular job or activity.
Qualifications
The “under” chef who reports to the executive chef.
Sous Chef
A hands-on method of teaching the skills, knowledge, and competencies needed for employees to perform a specific job within the workplace
on-the-job training
The central command center in a restaurant where the food is prepared, cooked, and plated before making its way to the customer’s table.
Back of the house
The areas of the restaurant that a customer would be exposed to. (Example: dining room)
Front of the house
A federal agency to protect public health.
CDC
Tiny single-celled microorganisms that can make people very sick if they find their way to food.
Bacteria
Contamination caused by the movement of chemicals or microorganisms from one place to another.
Cross-contamination
An organization that is responsible to ensure safe and healthful working conditions for workers by setting and enforcing standards and by providing training, outreach, education and assistance.
OSHA
An illness caused by contaminated foods or beverages.
Food-borne illness
A French term that means “to put in place.”
Mise en place
Must be based on the amount of food people typically consume.
Serving Size
A menu that is repeated over time.
Cycle/Seasonal Menu
Exposing food to burning materials.
Smoking
A mixture of two ingredients that would not normally mix together. (Example oil and vinegar)
Emulsion
An oxidation of foods that makes a product turn brown.
Enzymatic Browning
Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.
Steaming
An ingredient, such as cornstarch, that adds body to a sauce.
Thickening Agent
A long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than ⅔ of the food.
Braising
A special bowl shaped pan used for stir-frying.
Wok
A sanitizer that primarily used in low PH
Iodine
What should food handlers do to prevent allergens from being transferred to food?
Clean and sanitize utensils before use.
On a menu dishes are served individually
A La Carte
What knife is serrated and used to cut beef?
Steak
The leaves, stems, or flowers of an aromatic plant are
herbs