Foods
The two categories of soups
What is Clear and Thick?
the most versatile knife used for chopping, slicing, and dicing
What is Chef's Knife?
The 5 mother sauces
What is Bechamel, Veloute, Espagnole, Hollandaise, and Tomato?
Three Cooking Method
What is Dry, Moist, and Combination?
The Temperature Danger Zone
What is 41F - 135F?
Pie fillings can be either
What is Sweet or Savory?
An tool used to remove the outer layer of fruits and vegetables
What is a Peeler?
The main ingredients for Bechamel
What is Butter, All-purpose flour, and Milk?
A slow-cooking method that tenderizes tough foods by first searing them at high heat, then simmering gently into a covered pot
What is Braising?
The safest way to defrost food
What is Refrigator?
The 7 different types of cheeses
What is Fresh Cheese, Aged Fresh Cheese, Soft White Rind, Semi Soft, Hard Cheese, Blue Cheese, and Flavor Added Cheese?
tool used to grate cheese or vegetables
What is Box grater?
The main ingredients for Veloute
What is White Stock, Butter, and Flour?
where lean meats or fish are wrapped in thin strips of fat
What is Barding?
the minimum internal cooking temperature for ground meat
What is 155 F
True or False: Honey technically never expires?
True
An equipment used to quickly brown or glaze the tops of meats and desserts
What is Broiler?
two mother sauces do not rely on a roux for thickening
What is Hollandaise and Tomato?
What is the role of collagen?
the connective tissue that makes tough meat chewy.
How does climate change affect food safety?
It increases risks by affecting the distribution and virulence of pathogens, parasites, and chemical hazards like mycotoxins.
What percentage of cheese produced is stolen?
Approximately 4%
material is known as a good conductor of heat and is widely used in cooking utensils
What is Aluminium?
What is an onion piqué and which mother sauce traditionally uses it?
A peeled onion stuck with a bay leaf and cloves, used to flavor Béchamel.
What is "conditioning the pan"?
Heating the pan before adding fat creates a non-stick surface through the expansion of metal atoms, preventing food from adhering.
What is the risk of using the same sponge for all kitchen cleaning?
It can cross-contaminate surfaces with bacteria, as sponges are often heavily contaminated.