Basic Culinary Knowledge
The danger zone temperature for food safety is
What is 40°F – 140°F (4°C – 60°C)
The minimum internal cooking temperature for poultry
What is 165°F (74°C)
The word restaurant is derived from this French word
What is restaurer ("to restore")
The five mother sauces of classical French cuisine
What are Béchamel, Velouté, Espagnole, Tomato, Hollandaise
Type of fire extinguisher used for grease fires
What is Class K?
The French term for a finely diced mixture of vegetables used as a flavor base
What is a Brunoise?
The correct Mirepoix ratio
What is 50% onion, 25% carrot, 25% celery
During continuous use, food-contact surfaces need to be sanitized
What is every 4 hours?
The three main types of leavening agents
Chemical (baking powder/soda), Biological (yeast), and Mechanical (air/steam).
The difference between baking powder and baking soda
What is Baking powder contains an acid and only needs moisture to activate; baking soda requires an external acid.