Food Safety Scenarios
Food left out for 3 hours—safe or unsafe?
Unsafe
What happens if oil overheats?
Smokes
What are stocks made from?
Bones/vegetables
Why does yeast rise dough?
Gas
What is yield?
Usable amount
Cutting chicken then vegetables—what must you do?
Clean/sanitize
Why dredge before frying?
Coating/texture
Why simmer stocks?
Clarity
What is garde manger?
Cold foods
What affects cost most?
Portion size
No thermometer—what risk?
Undercooked food
What uses steam?
Steaming
What thickens sauces?
Roux
Why chill salads?
Safety/quality
Why convert recipes?
Larger batches
Improper glove use causes what?
Contamination
Why control heat?
Prevent burning
What is a roux?
Fat + flour
What is vinaigrette?
Oil + vinegar
Why use scales?
Accuracy
Cross-contamination leads to?
Illness
Why choose correct cooking method?
Best results
Why strain stock?
Remove solids
What ruins bread texture?
Overmixing
Why standardize recipes?
Consistency