Techniques
Name the cooking method that uses dry heat and circulates hot air around food in an enclosed space; it's commonly used for roasting meats and baking pastries.
Roasting/Baking
Identify the smallware used to measure teaspoons and tablespoons accurately.
Measuring spoons
What is the safe minimum internal temperature for cooked poultry?
165∘F
List three types of sugars.
Granulated sugar, brown sugar, caster/superfine sugar, powdered sugar, turbinado sugar
This herb is citrusy and bright, commonly used in Mediterranean and Mexican dishes.
Cilantro
Explain the difference between "simmering" and "boiling" in terms of temperature and visible activity in the liquid.
Simmering: just below boiling (~185–205°F) with small bubbles; boiling: 212°F with vigorous rolling bubbles.
Which smallware is best for draining cooked pasta?
Colander
Describe the correct handwashing steps and the minimum recommended time to reduce pathogens effectively.
Wet hands, apply soap, scrub all surfaces (backs, between fingers, under nails) for at least 20 seconds, rinse, dry with single-use towel.
This quick substitute is made by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit 5–10 minutes.
Buttermilk
This warm, sweet spice is a key flavor in pumpkin pie and apple desserts.
Cinnamon
Describe the correct technique for julienne-cutting a carrot (brief steps and final shape).
Peel, square ends, slice into 2–3 inch pieces, slice into thin planks, stack and slice into matchsticks ~1/8" × 1/8" × 2".
This item is used to divide dough, scrape work surfaces, and transfer chopped ingredients.
Bench scraper
What is the range for the Temperature Danger Zone?
40∘F−140∘F
Which rice variety is traditionally used for risotto?
Aborio
Name the five basic tastes humans perceive.
sweet, salty, sour, bitter, and umami
Explain the purpose of a roux in a sauce and the ingredients used to make it.
Roux thickens. Fat + flour.
Name three types of knives that should be in a professional kitchen knife set and one primary use for each.
Chef's knife (all-purpose chopping), paring knife (small detail work), serrated bread knife (slicing bread/soft crusts).
What does F.A.T.T.O.M. stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Name a starch used to thicken sauces that must be mixed with cold liquid before adding to a hot pan to prevent lumps.
Cornstarch
This ingredient lends a savory, umami-rich depth to stocks, soups, and Asian sauces; it's made from fermented soybeans.
Soy sauce
When deglazing a pan, what is the purpose and what liquid choices are commonly used? Name two.
Deglazing dissolves browned fond to make pan sauce; liquids: stock, wine, vinegar, or water.
An electric countertop device with blades in an enclosed bowl used for chopping, pureeing, and mixing ingredients quickly.
Food processor
Fridge rises above 40∘F40∘F for 3.5 hours. What now?
Discard perishable foods held over 2 hours at >40∘F, quarantine affected items, log temps/actions, notify manager and follow health code.
Name the 5 Mother Sauces
Bechamel, Espagnole, Tomato, Veloute, Hollandaise
This fermented Korean paste adds salty, spicy, and umami flavors to stews and marinades.
Gochujang