knife cuts
what are the dimensions of a small dice
1/4 by 1/4 by 1/4 of a inch
what is the Temperature danger zone
(41 F) to (135 F)
which kitchen roles directly in charge of the kitchen operation and menu planning
Executive chef (or chef de Cuisine)
which food service segment includes faster food establishments
Quick service restaurants
what basic taste profile is produced by sodium chloride (table salt)
Salty
what angle do you sharpen a knife
20 degrees
what is the minimum internal cooking temp for poultry (chiken,turkey)
(165 F) (74 C)
Which position acts as the second in command, assisting executive chef
Sous chef
which segment offers full table service om a relaxed atmosphere
Casual dinning
what basic taste profile is triggered by sugars and natural carbohydrates
sweet
what are the dimensions of a julienne
1/8 by 1/8 by 2 inches
what is the minimum internal temperature for ground meats
(155 F) (68 C)
what station chef is responsible for all sauteed item and their sauces
saucier
what segment provides food services to captive audiences in locations like prisons, hospitals or school.
non-commercial food service
what taste profile is described as savory or meaty cause by glutamates
Umami
what are the dimensions of a batonnet
1/4 by 1/4 by 2 inches
what is the proper temperature setting for a walk in refrigerator
(38 f) too (40 F) or under (41 F)
which role coordinates orders between the dinning room staff and the kitchen line
expediter or (aboyeur)
which industry segment focuses on high end cuisine, formal service, and upscale atmosphere
Fine dinning
What taste profile comes from acids found in citrus fruits or viniger
Sour
what is a santuko knife
a Japanese style blade combines feature of a cleaver and a chefs knife for good slicing/dicing
What temperature must hot food be held at on a buffet or serving line
(135 F) or higher
what station chef is the classical brigade system is responsible for col foods, salads, and Charcuterie
Garde maneger
what segment includes businesses like food trucks, pop up restaurants, and ghost kitches
emerging/mobile food service
What flavor element found in coffee, dark chocolate, and leafy greens balances out sweetness and richness
Bitter