Safety/Sanitation
What’s the first thing you should always do before handling food?
Wash your hands.
What is the “temperature danger zone”?
41°F–135°F.
What is the minimum internal temperature for poultry?
165°F for 15 seconds.
What are the three main types of contamination?
Biological, chemical, and physical.
What does the term “mise en place” mean?
“Everything in its place” — having all ingredients and tools ready before cooking.
How long should you scrub your hands with soap and water?
Minimum of 10 seconds.
How long can food safely stay in the temperature danger zone?
2 hours.
What is the correct minimum temperature for ground beef?
155°F for 15 seconds.
What is an example of biological contamination?
Bacteria, viruses, or parasites.
What does it mean to sauté something?
To cook quickly in a small amount of fat over high heat.
What type of jewelry is allowed when preparing food?
A plain band ring.
What is the correct refrigeration temperature for storing TCS foods?
41 degrees or lower
Steaks, chops, and seafood should be cooked to what temperature?
145°F for 15 seconds.
What is an example of physical contamination?
Hair, glass, or metal shavings in food.
What is the difference between dice and julienne?
julienne?Dice means small cubes; julienne means thin matchstick strips.
What is the correct way to dry your hands after washing them?
Use a single-use paper towel or air dryer.
What temperature should hot-holding food be kept at?
135°F or higher.
What temperature should roasts be cooked to?
145°F for 4 minutes.
What is cross-contamination?
When harmful bacteria transfer from one surface or food to another.
What does it mean to deglaze a pan?
To add liquid to loosen and dissolve browned bits after sautéing or roasting.
What is the term for cleaning surfaces to remove dirt, then using chemicals to reduce pathogens?
Cleaning and sanitizing.
What is the best tool to check food temperatures accurately?
A calibrated food thermometer.
What is the minimum internal temperature for re-heating previously cooked TCS food for hot holding?
165°F for 15 seconds.
What type of contamination occurs when cleaning chemicals get into food?
Chemical contamination.
What is the purpose of blanching vegetables?
vegetables?To briefly boil, then shock in ice water to preserve color, texture, and nutrients.