Food Safety & Sanitation
What is the minimum internal cooking temperature for poultry?
Answer: 165°F or 74°C
What type of cooking method involves cooking food in hot fat or oil?
Answer: Frying
How many teaspoons are in a tablespoon?
Answer: 3 teaspoons
What is the name of the knife cut used to create long, thin strips?
Answer: Julienne
What is portion control in food service?
Answer: Managing serving sizes to control costs and ensure consistency
What does HACCP stand for
Answer: Hazard Analysis and Critical Control Points
What is the difference between roasting and baking?
Answer: Roasting is for meats and vegetables, baking is for bread and pastries.
What is the main ingredient in béchamel sauce?
Answer: Milk and a white roux of butter and flour
Which kitchen tool is used to measure the internal temperature of food?
Answer: A food thermometer
What is a food cost percentage?
The ratio of ingredient costs to menu price, expressed as a percentage
Which bacteria is commonly associated with raw chicken?
Answer: Salmonella
What does “sous vide” mean in cooking?
Answer: Cooking food in a vacuum-sealed bag in temperature-controlled water.
What is the standard ratio for making a vinaigrette?
Answer: 3 parts oil to 1 part vinegar
What is the purpose of a bench scraper?
Answer: To gather and transfer chopped ingredients or clean work surfaces
Why is it important to use seasonal ingredients?
Answer: They are fresher, more flavorful, and cost-effective.
What is the proper way to thaw frozen meat?
Answer: In the refrigerator, under cold running water, or in the microwave if cooked immediately afterward
What is the term for cooking food quickly in a wok with high heat?
Answer: Stir-frying
How many cups are in a gallon?
Answer: 16 cups
What is the difference between a paring knife and a chef’s knife?
Answer: A paring knife is small and used for precision, while a chef’s knife is larger and used for general cutting.
What is the purpose of standard recipe costing?
Answer: To calculate the cost of making a dish and ensure profitability.
How long can perishable foods safely sit at room temperature?
Answer: No more than 2 hours, or 1 hour if above 90°F/32°C
What is the difference between braising and stewing?
Answer: Braising uses larger cuts with some liquid, while stewing uses smaller cuts submerged in liquid
What is the difference between baking soda and baking powder?
Answer: Baking soda needs an acid to activate, while baking powder has both acid and base
What type of knife is best for cutting bread?
Answer: A serrated knife
What is the formula for determining food cost percentage?
Answer: (Food Cost ÷ Menu Price) × 100