Kitchen Basic
What is mise en place?
Everything in its place
What knife is most commonly used in the kitchen?
Chef’s knife
What temperature is the danger zone?
41°F–135°F
Cooking food in water = ?
Boiling
Sushi is from what country?
Japan
What tool is used to measure liquid ingredients
Liquid measuring cup
What cut is a small cube (½ inch)?
Dice
What is the minimum internal temp for chicken?
165°F
Cooking in hot oil = ?
Frying
Tacos are from what country?
Mexico
What is the main function of a roux?
Thickening agent
What is julienne?
Thin matchstick cuts
What does FIFO stand for?
First In, First Out
Cooking with dry heat in oven = ?
Baking/Roasting
Pasta is most associated with what country?
Italy
What does al dente mean?
Firm to the bite
What is chiffonade used for?
Leafy herbs/greens
How long should you wash hands?
20 seconds
Cooking food slowly in liquid = ?
Braising
What cuisine uses curry heavily?
Indian
What are the 5 mother sauces?
Béchamel, Velouté, Espagnole, Tomato, Hollandaise
What is the difference between mince and dice?
Mince is finer/smaller than dice
Name one type of contamination
Biological, Chemical, or Physical
What method uses steam under pressure?
Pressure cooking
What is paella and where is it from?
Rice dish from Spain