Cooking Methods
The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is...
Sauteing
An wire whisk is used...
to mix, beat, and stir food.
A bottle of hand sanitizer stored over food is which type of hazard?
Chemical hazard.
Wash hands with soap and water for...
20 seconds
A person whose job is to serve customers at their tables in a restaurant.
Waiter or Waitress
Dry-heat cooking method, which cools a food item on a hot, flat surface or in a relatively dry, heavy-bottomed pan or cast-iron skillet, is called...
Griddling
An immersion blender is...
also called a stick blender and can purée food in a container.
Which is a TCS food?
Milk, eggs, cooked rice, beef...
True or False: You can tell if food is unsafe by smelling it.
False
What is a gender-neutral term for a waiter or waitress?
Server
Method that requires longer cooking times and is most often used with large cuts of meat or poultry is...
Roasting
A "wok hei" refers to...
a particular flavor produced by commercial wok cooking.
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
What is the "Danger Zone" for food bacteria growth?
Bacteria multiply rapidly between 5°C and 60°C.
What type of chef prepares meals for private clients in their homes?
Private Chef
The moist-heat cooking method completely submerges food in a liquid that is at a constant moderate temperature, which is called...
Simmering
A conventional or standard oven...
heats food from the bottom to cook the product.
What is the temperature range for the temperature danger zone?
The temperature between 41°F and 135°F(5°C and 57°C).
When is a food handler required to wear a hair net?
When working with exposed foods.
A swing chef who replaces other station chefs when they are absent.
Tournant
The moist-heat cooking method involves partially cooking, or parcooking, food using boiling water is...
Blanching
A salamander is...
a small radiant boiler that is use to finish food items.
What is the minimum internal temperature and time
And this is traditionally required to safely cook chicken?
165°F(74°C)
A food handler is diagnosed with an illness caused by Hepatitis A. How long must they be excluded from the operation?
Until they have a written release from a medical practitioner.
Responsible for cold food preparation, including salads, cold appetizers, and charcuterie
Garde Manger