Sanitation
The correct shelf order from top to bottom in a refrigerator
What is ready-to-eat on top, raw beef in the middle, and raw poultry on the bottom?
This hand technique involves curling your fingertips inward like a claw to guide the blade safely.
What is the Claw Grip
To cook food by fully submerging it in water that has reached its maximum heating threshold and is aggressively bubbling
What is boiling
This classic brown mother sauce is made from a brown roux and a rich brown stock
What is Espagnole
what is the range of temperatures known as the "Temperature Danger Zone" where bacteria grow the fastest
what is 41°F to 135°F
How often food-contact surfaces and utensils must be cleaned and sanitized if used continuously.
What is every 4 hours
this technique is used to slice leafy greens, basil, or spinach into delicate, uniform ribbons.
what is Chiffonade
A two-step method where food is briefly submerged in boiling water and then immediately plunged into ice water to stop the cooking process.
What is blanching
Traditionally made from tomatoes, garlic, and mirepoix, this mother sauce often does not require a traditional flour roux
What is Tomato sauce
what part of the meat should you always insert a digital food thermometer for the temperature
What is the thickest part
The three types of hazards managed by HACCP.
What are biological, chemical, and physical hazards?
Translating literally to "little stick," this rectangular cut measures 1/4 inch by 1/4 inch by 2 inches and acts as the parent shape for the small dice.
what is Batonnet
This dry-heat method involves browning the exterior of meat at high temperatures to lock in juices and build a flavorful crust before finishing it with another method.
What is searing
This mother sauce is made by thickening a white or blond stock with a blond roux.
What is Velouté
What is the safe internal temperature for poultry
what is 165°F
What is the primary operational difference between cleaning and sanitizing in a commercial kitchen?
what is Cleaning removes food and dirt from a surface, whereas sanitizing reduces harmful microorganisms to safe levels.
Often referred to as the classic "matchstick" cut, this precise stick shape measures 1/8 inch by 1/8 inch by 2 inches.
what is Julienne
To introduce a cold liquid, such as wine or broth, into a hot pan after searing meat to loosen and dissolve the caramelized food particles stuck to the bottom.
What is deglazing
this mother sauce relies on an emulsion of egg yolks and warm clarified butter rather than a roux
What is Hollandaise
what is the safe internal temperature for ground meats
what is 160°F
The number of principles that make up a complete HACCP system
What is seven
This 7-sided, football-shaped turned vegetable measures about 2 inches long.
What is a Tournée cut
the French term for baking a food, such as fish or vegetables, wrapped inside a folded pouch of parchment paper or foil so it cooks in its own moisture.
What is en papillote
This white sauce is made from a white roux and milk, and it is the base for dishes like macaroni and cheese
What is Béchamel?
What temperature must hot-held leftover TCS foods be reheated to, and within what timeframe
what is 165°F for 15 seconds within 2 hours