Safety & Sanitation
The primary cause of foodborne illnesses in professional food service.
What is the food service employee?
The metal most commonly used to manufacture professional kitchen knives
What is high carbon stainless steal?
The main reason chefs strictly require cutting vegetables into uniform shapes and sizes.
What is so foods cook more evenly?
The culinary practice of quickly chilling blanched foods in ice water to stop the cooking process.
What is shocking?
Phenomenon where food continues to cook from internal heat after being removed from the oven or heat source.
What is carryover cooking?
The most important factor in a bacteria's environment that can be easily controlled.
What is time?
The unique blade feature on a bread knife that allows it to slice through bread easily without crushing it.
What are serrations?
Culinary knife term that refers to cutting ingredients into small, even cubes.
What is a dice?
A mixture used to flavor and tenderize meats, poultry, and other proteins before cooking.
What is a marinade?
The physical change and firming effect that occurs when proteins are heated.
What is coagulation?
An extreme allergic reaction caused by contact with or consumption of peanuts, shellfish, or tree nuts.
What is anaphylaxis?
Handheld stick-style appliance used to puree a soft food, soup, or sauce directly inside its cooking pit.
What is an immersion blender?
Specialty cut used for garnishes made by finely shredding leafy items like fresh basil.
What is chiffonade?
A bundle of fresh herbs and peppercorns tied inside cheesecloth with string used to flavor stocks and soups.
What is a sachet?
The physical change that starches undergo when heated in liquid.
What is gelatinization?
What is Critical Control?
The metal with the highest level of heat conductivity used in cookware.
What is cooper?
A classic 7-sided, football-shaped finished product.
In the standard breading procedure, the correct coating order after cutting and drying the product.
What is dredge in flour, dip in egg wash, coat with breadcrumbs?
Natural circulation of heat caused by warm liquids or gases rising while cooler ones fall.
What is natural convection?
Contamination of raw foods, plants, or animals in their natural settings or habitats.
What is biological contamination?
Non-contact thermometer that allows kitchen staff to instantly measure wide ranges of surface temperatures.
What is an infrared thermometer?
The specific knife a cook should use when fabricating chickens or cutting meat away from bones.
What is a boning knife?
The main functional difference between blanching and parboiling vegetables.
What is cooking time is shorter for blanching?
A combination cooking method meaning "under vacuum" where sealed food cooks at low temperatures.
What is sous vide?