cooking

cooking temps

100

what is the temp danger zone

41-135f

200

what temp do u need to cook chicken (off by 5)

165f

300

This is the minimum internal temperature poultry must reach to be safe. (can be off by 5)

165

400

Ground beef must be cooked to this internal temperature to destroy pathogens. (off by 5)

155

500

Fruit, vegetables, grains, and legumes that are hot‑held must be cooked to this minimum temperature. (off by 5)

135f

tools and equipment

100

strainer

200

This long‑handled tool is used to serve soup.

What is a ladle

300

Used to boil water and used for tea

kettle

400

a electronical device used to mix indigents for you

stand mixer

500

This piece of equipment has three sections used for washing, rinsing, and sanitizing dishes.

three‑compartment sink

cooking methods

100

What cooking method uses hot water just below boiling to gently cook foods like eggs or fish?

Poaching

200

This method cooks food slowly in liquid, usually after browning, to make tough cuts tender.

Braising

300

This method uses dry heat from above, often in an oven, to quickly brown or melt food.

Broiling

400

This method cooks food in hot oil deep enough to completely cover the item.

Deep‑frying

500

This method seals food in a bag and cooks it in precisely controlled water at a low temperature.

Sous‑vide

cooking basics

100

what is the first thing you do before you start cooking

wash hands

200

When you get all of your ingredients, tools, and equipment ready before you start cooking, it’s called what

mise en place

300

This tool is used to check the doneness of cakes or muffins by inserting it into the center.

toothpick

400

This safety practice means keeping raw meat separate from ready‑to‑eat foods.

preventing cross‑contamination

500

This food safety rule means using the oldest food first to prevent spoilage.  

FIFO ( first in first out)