ServSafe
The temperature range of the Temperature Danger Zone
What is 41-135 Degrees?
The greatest chef of all time, still revered by chefs and gourmets as the father of twentieth-century cookery
Who is Escoffier?
An enclosed space in which food is heated, usually by hot air
What is an oven?
The process of adding heat to food so the molecules move so fast the structure of the food changes
What is cooking?
The goal of this is do do as much work in advance as possible without loss of quality to your food
What is pre-preparation?
The foods most likely to become unsafe
What are TCS and ready-to-eat foods?
Closely related to the concept of sustainability , this movement is used by restaurants that promote locally produced foods
What is farm-to-table?
The most important piece of cooking equipment found in commercial kitchens
What is the range?
Starches and sugars are forms of these
What are carbohydrates?
Two styles of meal service
What is "set" and "extended" meal service?
The three ways in which food can become contaminated
What are biological, chemical and physical?
Spanish chef Ferran Adria made his restaurant famous by exploring new possibilities in gels, foams, powders, infusions, extracts and other unexpected ways of presenting food with this approach to cooking
What is molecular gastronomy?
This piece of cooking equipment has one purpose; to cook foods in hot fat
What is a deep fryer?
The browning of sugar caused by heat
What is caramelization?
The definition of mise en place
What is having everything in place?
The reason most foodborne illnesses happen to TCS foods
What is time-temperature abuse?
The purpose of this is to assign or allocate tasks so they can be done efficiently and properly and so all workers know what their responsibilities are
What is Kitchen Organization?
The major differences among this piece of commercial cooking equipment is due to the difference in heat source-gas, electric, or charcoal
What are grills?
The thickening of starches
What is gelatinization?
The temperature at which a product is kept for service or storage
What is "holding temperature"?
The two ways to calibrate a thermometer
What are the boiling point, and ice point method
In large establishment, this person is in charge of the kitchen
Who is the Executive Chef?
Flat, smooth, heated surfaces on which food (like pancakes) is cooked directly
What is a griddle?
The name for this group of complex substances that give structure and firmness to plants
What is fiber?
This tool is not used to sharpen the edge of a knife, but to "true" the edge
What is a steel?