Food Rescue & Safety
What is it called when a kitchen takes extra, safe food that wasn't eaten and gives it to people who need it instead of throwing it away?
Food recovery (or food rescue)
What is the specific 4-hour window where food can safely sit in the Temperature Danger Zone before it becomes dangerous to eat?
The Time-Temperature Indicator
What does the storage rule "FIFO" stand for?
First In, First Out
If you have a bunch of random leftover vegetables that are still good but don't look pretty, what is an easy liquid dish you can make with them?
Soup
What dry-heat cooking method involves cooking food over an open flame on a grate, giving it distinct char marks?
Grilling
To keep rescued food safe from bad bacteria, what is the coldest temperature that hot food can drop to before it becomes unsafe?
135°F (57°C)
What is the hazardous temperature range between 41°F and 135°F where bacteria multiply the fastest called?
The Temperature Danger Zone
Why should you always label your food containers with a specific date when you put them in the fridge?
So you know when it was made and when it expires (or when to throw it out)
What is the word for turning old, stale bread into something crunchy you can put on top of a salad?
Croutons
What moist-heat cooking method involves submerging food in liquid that is kept just below a boil, between 160°F and 180°F, often used for delicate foods like eggs or fish?
Poaching
What is the rule or law that protects kitchens and restaurants from getting sued if they donate food to a charity in good faith?
The Bill Emerson Good Samaritan Food Donation Act
What is the phrase for when harmful bacteria or allergens are accidentally transferred from one food item, surface, or utensil to another?
Cross-contamination
On a standard kitchen shelf, why does raw chicken have to go on the very bottom shelf below the cooked foods?
So its juices don't drip onto other food and cross-contaminate it
What does it mean to "repurpose" food in a recovery kitchen?
Taking an ingredient from a meal that didn't sell and turning it into a completely new dish
What combination cooking method starts with searing large cuts of meat in fat, followed by simmering them slowly in a small amount of liquid in a covered pot?
Braising
If you get a donation of dented cans or food with torn packaging, what should you do with them right away to keep people safe?
Throw them away
What acronym stands for the six conditions bacteria need to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture?
FAT TOM
What is the maximum number of days you can safely keep cooked, ready-to-eat food in a commercial fridge before it must be thrown away?
7 days
When you are reheating previously cooked food to serve it again safely, what internal temperature does it have to hit within 2 hours?
165°F
What specific dry-heat cooking method uses high heat and a small amount of fat in a shallow pan, where the food is constantly tossed or jumped around?
Sautéing
When you are cooling down cooked hot food to store or donate it, how many total hours do you have to get it from 135°F down to 41°F?
6 hours total (2 hours to get to 70°F, then 4 more hours to get to 41°F)
What is the comprehensive, scientific 7-step preventive system used in professional kitchens to identify, monitor, and control biological, chemical, or physical food safety hazards?
HACCP (Hazard Analysis Critical Control Point)
If a recovery kitchen freezes donated food to make it last longer, what temperature does that freezer need to stay at or below?
0°F (-18°C) or lower
What is the technical culinary word for cooking down meat bones and veggie scraps for hours to extract all the flavor for sauces?
Making stock (or fond)
What is the term for cooking food in a vacuum-sealed bag placed in a precisely temperature-controlled water bath?
Sous vide