Safety and Sanitation
The acronym for Food, Acidity, Temperature, Time, Oxygen, and Moisture
FAT TOM
This is known as the freezing point of water (Fahrenheit)
32 degrees F
This is how many ounces are in a cup
8 ounces
The regular maintenance required to keep knives sharp
Honing
The ingredient in pancakes that makes them light and fluffy after being whipped
Egg Whites
The best way to carry a knife in the kitchen
Downward and close to your side
The temperature range of the Temperature Danger Zone (Fahrenheit)
41 - 135 degrees F
The amount of cups in a pint
2 cups
An all-purpose knife
Chef's Knife
The transfer of heat from one item to another when the items come into direct contact with each other
Conduction
A technique used to help a choking person
The Heimlich Maneuver
This is the maximum temperature you can receive meat from a purveyor (Fahrenheit)
41 degrees F
The mount of time your hands should be scrubbed with soap when washing them
15 seconds
The part of the blade that goes through the handle for stability, it may or may not be visible
Tang
Requiring temperatures between 160 - 180 degrees F it is a technique that submerges food into liquid
Poaching
These are known as the three types of contaminations
Biological, Physical, and Chemical
This is the temperature at which you need to cook chicken to kill off bacteria (Fahrenheit)
165 degrees F
Known as the amount of space an ingredient takes up
Volume
Knife used to clean fish
Fillet Knife
A concept where food is going to continue to cook even after you take it off of the heat source
Carryover Cooking
These are known as the four types of pathogens that cause foodborne illness
Viruses, Bacteria, Parasites, and Fungi
This is the boiling point of water (Fahrenheit)
212 degrees F
When weighing an ingredient you must account for the weight of the container in which you are putting it, this is known as what?
Taring the Scale
The preparation and assembly of ingredients, pans, utensils, equipment, or serving pieces needed for a particular dish
Mise en Place
The cooking method that includes Braising and Stewing
Combination Cooking Method