Food & Kitchen Safety
This range of temperatures, between 40°F and 140°F, is known as the "danger zone" for bacterial growth.
What is the danger zone?
This process removes dirt and food particles from surfaces.
What is cleaning?
This mixture of equal parts fat and flour is used to thicken sauces.
What is a roux?
Ready-to-eat foods should be stored on this shelf.
What is the top shelf?
Which knife cut results in long, thin strips about 1/8 inch thick?
What is julienne?
You should avoid wearing this type of clothing in the kitchen to prevent catching on fire or getting caught in equipment.
What is loose clothing or jewelry? ?
This process reduces microorganisms to safe levels.
What is sanitizing?
This term refers to a mixture of onions, celery, and carrots used as the base for many soups and stocks.
What is mirepoix?
Raw chicken should always be stored on this shelf.
What is the bottom shelf?
This tiny cube-shaped cut measures about 1/8 inch on each side.
What is brunoise?
You should wash your hands for at least this many seconds before handling food.
What is 20 seconds?
These are used to test sanitizer strength.
What are test strips?
This is one of the five Mother Sauces, made with a roux and milk.
What is béchamel?
This storage system means older food is used before newer food.
What is FIFO (First In First Out)?
The larger version of the julienne cut, these strips measure about 1/4 inch thick.
What is batonnet?
This type of contamination occurs when bacteria from raw food comes into contact with cooked or ready-to-eat food.
What is cross-contamination?
Food contact surfaces must be cleaned and sanitized after doing this.
What is handling raw meat?
This French chef is credited with popularizing the five Mother Sauces in classical cuisine.
Who is Auguste Escoffier?
Food must be stored this many inches off the floor.
What is 6 inches?
This type of knife cut, commonly used for herbs or leafy vegetables, involves rolling them tightly and slicing into thin ribbons.
What is chiffonade?
This common kitchen item should never be left in the sink, as it poses a safety hazard.
What is a knife?
Name the correct order of steps for dishwashing.
What is wash → rinse → sanitize → air dry
Name two of the five mother sauces used as a base in French cuisine.
What are béchamel, velouté, espagnole, tomato, and hollandaise?
Name two items that must always be on food storage containers.
What are labels and dates?
Name two reasons why uniformity in knife cuts is important.
What are even cooking and professional presentation?