SAFETY & SANITATION
What is the 'Danger Zone' temperature range where bacteria grow most rapidly?
41°F to 135°F
Emphasize that food should spend no more than 4 hours total in this range.
Which knife is considered the most versatile and 'workhorse' tool in the kitchen?
Chef's Knife (French Knife)
Usually 8-10 inches; used for chopping, slicing, and dicing.
What French term translates to 'everything in its place' regarding kitchen organization?
Mise en Place
This is a mindset of readiness, not just pre-chopped onions.
Which macronutrient is the body's primary source of energy?
Carbohydrates
Differentiate between simple (sugars) and complex (starches) carbs.
What is the formula used to calculate the 'Food Cost Percentage' of a dish?
(Total Food Cost / Total Food Sales) x 100
Most restaurants aim for a 28% to 35% food cost percentage.
What does the acronym HACCP stand for in food safety management?
Hazard Analysis Critical Control Point
Explain that HACCP is a proactive system, not just a reactive inspection.
What is the name of the large, deep-sided frying pan with a long handle used for sautéing?
Sautoir
Contrast with a 'Santeuse' which has sloped sides for flipping food.
Name the five classical 'Mother Sauces' of French cuisine.
Béchamel, Velouté, Espagnole, Tomato, Hollandaise
Ask students to name a derivative (e.g., Mornay comes from Béchamel).
A 'Vegan' diet excludes all animal products. What is a 'Lacto-Ovo' vegetarian diet?
Includes dairy (lacto) and eggs (ovo)
Critical for NOCTI to know specific dietary restriction definitions.
In Front-of-House service, what does the term 'Mise en Scene' refer to?
The physical environment/atmosphere of the dining room
Includes lighting, music, table settings, and decor.
To what internal temperature must poultry be cooked to be considered safe?
165°F (for 15 seconds)
Poultry is the highest risk; this temp also applies to reheated leftovers.
What piece of equipment uses a fan to circulate hot air, cooking food more evenly and quickly?
Convection Oven
Note that temps should be lowered by 25°F compared to standard ovens.
What are the dimensions of a standard 'Julienne' cut?
1/8" x 1/8" x 2"
Compare to 'Batonnet' which is larger (1/4" x 1/4" x 2").
How many calories are provided by one gram of fat?
9 Calories
Compare to Protein and Carbs, which both provide 4 calories per gram.
What is the 'As Purchased' (AP) weight versus the 'Edible Portion' (EP) weight?
AP: Weight as bought; EP: Weight after trimming/prep
You pay for AP, but you can only sell EP. This affects pricing.
Describe the proper procedure for the 'Three-Sink Method' of manual dishwashing.
Wash (Soapy water), Rinse (Clear water), Sanitize (Chemical solution)
Remind students that 'Air Dry' is the mandatory 4th step; never towel dry.
What is the specific name for the rod used to realign the edge of a knife blade between sharpening's?
Honing Steel (or Sharpening Steel)
Clarify that a steel does not sharpen (remove metal); it only realigns the edge.
Explain the difference between 'braising' and 'stewing' as moist-heat cooking methods.
Braising (large cuts, partial liquid); Stewing (small pieces, fully submerged)
Both are combination cooking methods (sear first, then simmer).
What are the 'Big Eight' food allergens that must be identified on food labels?
Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soy
These account for 90% of all food-allergic reactions.
Define 'Labor Cost' and explain why it is considered a 'controllable' expense.
Cost of employees; controllable because managers set the schedule.
Cutting staff during slow shifts is a primary way to control labor costs.
Identify the four types of pathogens that can contaminate food and cause foodborne illness.
Bacteria, Viruses, Parasites, Fungi
Discuss FAT TOM (Food, Acidity, Temp, Time, Oxygen, Moisture) as growth factors.
Identify the three attachments typically used with a commercial planetary mixer
Paddle, Whisk (Whip), Dough Hook
Discuss which attachment is used for creamed cakes vs. bread dough.
What is the ratio of ingredients used to create a standard Mirepoix?
2 parts Onion, 1 part Celery, 1 part Carrot (50/25/25)
Mention 'White Mirepoix' uses leeks/parsnips instead of carrots.
Explain the difference between a food allergy and a food intolerance.
Allergy (Immune response/fatal); Intolerance (Digestive/discomfort)
An allergy can cause anaphylaxis; an intolerance cannot.
What is a 'Yield Test' and why is it critical for accurate menu pricing?
A process to determine the usable amount of a product after prep.
Yield Percentage = (EP weight / AP weight) x 100.