Cutting techniques
In what cutting technique do you cut the food into long thin strips?
Julienne
What is the single most important practice to keep food safe?
Washing your hands
Cook in a pan with a small amount of fat over heat
Sautee
The 4 main parts of a salad
Base, Body, Dressing, Garnish
A toenail in your soup
Physical
In which cutting technique do you roll leafy greens and herbs together then cut across the ends to make strips?
Chiffonade
Define a foodborne illness outbreak
When two or more people get the same illness from eating the same food
Which method requires ingredients to be placed above water into which steams surrounds it and cooks it.
Steaming
What dressing is composed of oil and a mix of vinegar?
Vinaigrette
Raw chicken in your chicken salad
Biological
What cut cuts food into the smallest pieces possible?
Mince
What temperature must chicken be cooked to?
165 degrees fahrenheit
In which cooking method does food is food boiled then quickly placed in an ice bath?
Blanching
What salad do you order after the main dish but before desert?
Intermezzo Salad
Storing food under leaking cleaning supplies
Chemical
What cut makes food into square uniform pieces?
What groups are at the highest risk of foodborne illness?
Preschool aged children, Pregnant women, People with compromised immune systems and senior citizens.
Which method requires to seal food in a air tight seal then putting it in a regulated water bath?
Sous Vide
What part of the salad adds to the visual appeal while also enhancing the flavor profile?
The garnish
When you touch raw chicken then a ready to eat food
Biological Hazard
What cut makes vegetables into thick plank strips
Batonnet
What does the FDA control
They ensure the safety of food and inspect restaurants to confirm they are up to safety standards.
Cooking with a heat source above the food in an oven AKA upside down grilling
Broiling
A composed salad
Serving a dish cooked in peanut oil to a man with a nut allergy
Allergen