Food Safety / Miscellaneous
Temperature Danger Zone
What is 41 F - 135 F
The purpose of Mise en Place
What is to organize and prepare ingredients before the cooking process begins. "To put in place"
What is matchsticks
Owning part of a restaurant or food chain in the foodservice industry
What is a franchise
Two entities that regulate food in the US
What is the FDA & USDA
The primary difference between an herb and a spice
What is the part of the plant the herb/spice is sourced from. Herb = leaves, Spice = bark, roots, seeds
The name of the knife grip used to hold a sharp knife
What is the pinch grip
Due to no added fats, and retainment of all nutrients
Why is steaming the healthiest cooking method
Travel for recreational, leisure, or business purposes
What is tourism
To prevent cross contamination and cut down on prep time while preparing dishes
What is why mise en place is used in the kitchen
The piece of equipment you would use to cook pasta
What is a saucepan
The main difference between dry and moist cooking methods
The presence of liquid (water, broth, etc.)
The larger segment of the food industry, making up 80% of the foodservice industry
What is commercial
Meaning to rest or restore
What is a restaurant
Due to higher concentration of oils due to drying process
Why dried herbs are more potent than fresh
The three types of heat transfer
What is conduction, convection & radiation
The most gentle moist cooking method
What is poaching
The primary goal of the Fair Trade movement
What is fair labor, wages, and working conditions
The step in the food supply chain where raw products become consumable goods
What is manufacturing / processing
Name at least 3 sustainability issues encountered within the food supply chain
What is emissions, greenhouse gases, carbon footprint, food waste, water usage / pollution, deforestation, landfills, etc.,
Ethical, Environmental, Economical
Name 4 types of knives
What is
Steak, Santoku, Serrated, Paring, Boning, Cleaver, Chef's,
A two step moist cooking method, requiring par-cooking food in boiling water, and then shocking in an ice bath
What is blanching
The father of the culinary movement, created the Kitchen Brigade System and contributed to the history of culinary
Who is Augute Escoffier