Food Safety
The spread of bacteria from one food to another (ex: raw meat and vegetables)
What is cross contamination?
The proper way to carry a knife.
What is pointed down at your side?
The amount of teaspoons in a Tablespoon.
What is three?
Italian seasoning is an example of...
What is a blend?
The amount of mother sauces.
What is five?
The temperature that poultry/chicken should be cooked to.
What is 165 degrees?
The type of cut that makes cubes.
What is (small, medium, large) dice?
The abbreviation for pound.
What is lb?
Cilantro is an example of...
What is an herb?
The small sauces derived from mother sauces?
What is secondary sauces?
The temperature range of the "danger zone".
What is 40 degrees F - 140 degrees F?
The type of cut typically used for garlic.
What is mince?
The difference between simmer and boil.
What is the temperature and appearance of bubbles? (boil = high temp & large bubbles)
The difference between herbs and spices.
What is herbs are made from the leaves of plants and spices are dried roots, stems, and seeds?
The other essential part to a sauce other than the liquid.
What is thickening agent?
The 4 food safety principles.
What is clean, separate, chill, cook?
The four types of knives.
What is chef, paring, serrated (bread), and boning?
The type of pan/pot to use when frying, searing, or browning food.
What is a skillet?
The proper way to store dry spices.
What is in a cool, dark container?
The main ingredient of hollandaise.
What is egg yolks?
The 6 food safety teams. Name at least 4 for points.
What is Government (USDA & FDA), Farmers, Processors, Retail - Grocery Stores, Retail - Restaurant, and Consumer?
The two types of cuts that create "matchsticks".
What is batonnet and julienne?
The proper way to put out a grease fire in the kitchen.
What is cover the pot?
The proper way to store fresh herbs.
What is cut stems and place them in water in the fridge?
The names of the mother sauces.
What is bechamel, veloute, espagnole, hollandaise, and classic tomato sauce?