Historical Figures
Who is known as the "father of French Haute Cuisine"?
Who is Marie-Antoine Carême?
What is the significance of the brigade system?
What is a highly organized, hierarchical structure for kitchen staff that maximizes efficiency, ensures consistent food quality, and provides a clear path for career development?
What cooking method did Marie-Antoine Carême perfect?
What is Haute Cuisine?
What is the Danger Zone for bacterial growth?
What is 40°F (4°C) and 140°F (60°C)
What invention is associated with the Industrial Revolution?
What is the steam engine?
What did Auguste Escoffier revolutionize in modern cookery?
What is The Brigade System?
Describe the impact of pasteurization on food safety.
What is improves food safety by killing pathogenic bacteria that cause illness?
Explain how the brigade system enhances kitchen efficiency.
What is creating organized specialization, a clear hierarchy, and a streamlined workflow?
Which pathogen is most commonly found in undercooked chicken?
What is Salmonella?
What new foods emerged during World War II?
What is Spam, M&M's, Cheerios, Powdered Cheese, and Orange Juice?
Name one dish created by Escoffier.
What are the five mother sauces?
What are Béchamel, Velouté, Espagnole (Brown Sauce), Sauce Tomate (Tomato Sauce), and Hollandaise?
What is the main purpose of FATTOM?
What is helping food safety professionals control microbial growth and prevent foodborne illnesses??
What is the safe cooking temperature for poultry?
what is 165?
Name one convenience food introduced post-WWII.
What is a frozen tv dinner?
Who introduced the fork and artichokes to French cuisine?
Who is Catherine de' Medici?
What culinary innovation did Alexis Soyer introduce?
What is Magic Stove, a portable field stove that revolutionized army cooking by improving efficiency and diets?
What is FIFO
What is First in, First Out?
What is the formula for converting Fahrenheit to Celsius?
What is °C = (°F - 32) × 5/9
Who is credited with the first true canning method?
Who is Nicholas Appert?
Who is credited with establishing Nouvelle Cuisine?
Who is Paul Bocuse?
How did Catherine de Medici influence French dining?
what is fresh ingredients? What is dining etiquette? What is the fork?
What is cross-contamination?
What is the physical movement or transfer of harmful bacteria from one person, object or place to another
What is 20 seconds?
What foods were the first to be rationed?
What is bacon, sugar, and butter?