Historical Figures
Culinary Innovations
Culinary Techniques
Food Safety
Culinary Milestones
100

Who is known as the "father of French Haute Cuisine"?

Who is Marie-Antoine Carême?

100

What is the significance of the brigade system?

What is a highly organized, hierarchical structure for kitchen staff that maximizes efficiency, ensures consistent food quality, and provides a clear path for career development?

100

What cooking method did Marie-Antoine Carême perfect?

What is Haute Cuisine? 

100

What is the Danger Zone for bacterial growth?

What is 40°F (4°C) and 140°F (60°C)

100

What invention is associated with the Industrial Revolution?

What is the steam engine? 

200

What did Auguste Escoffier revolutionize in modern cookery?

What is The Brigade System?

200

Describe the impact of pasteurization on food safety.

What is improves food safety by killing pathogenic bacteria that cause illness?

200

Explain how the brigade system enhances kitchen efficiency.

What is creating organized specialization, a clear hierarchy, and a streamlined workflow?

200

Which pathogen is most commonly found in undercooked chicken?

What is Salmonella? 

200

What new foods emerged during World War II?

What is Spam, M&M's, Cheerios, Powdered Cheese, and Orange Juice? 

300

Name one dish created by Escoffier.

What is Peach Melba? What is Filet de Sole Coquelin? 
300

What are the five mother sauces?

What are Béchamel, Velouté, Espagnole (Brown Sauce), Sauce Tomate (Tomato Sauce), and Hollandaise?

300

What is the main purpose of FATTOM?

What is helping food safety professionals control microbial growth and prevent foodborne illnesses?? 

300

What is the safe cooking temperature for poultry?

what is 165? 

300

Name one convenience food introduced post-WWII.

What is a frozen tv dinner? 

400

Who introduced the fork and artichokes to French cuisine?

Who is Catherine de' Medici?

400

What culinary innovation did Alexis Soyer introduce?

What is Magic Stove, a portable field stove that revolutionized army cooking by improving efficiency and diets?

400

What is FIFO  

What is First in, First Out? 

400

What is the formula for converting Fahrenheit to Celsius?

What is °C = (°F - 32) × 5/9

400

Who is credited with the first true canning method?

Who is Nicholas Appert? 

500

Who is credited with establishing Nouvelle Cuisine?

 Who is Paul Bocuse? 

500

How did Catherine de Medici influence French dining?

what is fresh ingredients? What is dining etiquette? What is the fork?  

500

What is cross-contamination? 

What is the physical movement or transfer of harmful bacteria from one person, object or place to another 

500
How long are you supposed to wash your hands for? 

What is 20 seconds? 

500

What foods were the first to be rationed? 

What is bacon, sugar, and butter?