Podcast
Questions and Answers
How long can food be in the TDZ (temperature danger zone)?
How long can food be in the TDZ (temperature danger zone)?
- 8 hours
- 2 hours
- 4 hours (correct)
- 6 hours
What famous Chef in history is credited with creating the Kitchen Brigade System still used today?
What famous Chef in history is credited with creating the Kitchen Brigade System still used today?
- Gordon Ramsay
- Anthony Bourdain
- Julia Child
- Auguste Escoffier (correct)
What does the acronym FATTOM stand for?
What does the acronym FATTOM stand for?
- Food Acidity Time Temperature Olfactory Moisture
- Food Acidity Time Temperature Oxygen Moisture (correct)
- Food Acidity Time Texture Oxygen Moisture
- Food Acidity Taste Temperature Oxygen Moisture
Which degree of burns causes small blisters to form on the skin?
Which degree of burns causes small blisters to form on the skin?
In the Kitchen Brigade System, who is second in command and can fill in for the Executive Chef?
In the Kitchen Brigade System, who is second in command and can fill in for the Executive Chef?
What should you do if a can of food is rusty around the lid?
What should you do if a can of food is rusty around the lid?
What is the Food Temperature Danger Zone range?
What is the Food Temperature Danger Zone range?
What is the name of the most used knife in a commercial kitchen?
What is the name of the most used knife in a commercial kitchen?
Which piece of preparation equipment uses an internal fan to rotate the heat?
Which piece of preparation equipment uses an internal fan to rotate the heat?
Which knife is used to trim the peel or skin from smaller fruits and vegetables?
Which knife is used to trim the peel or skin from smaller fruits and vegetables?
What material is used to make most commercial kitchen equipment?
What material is used to make most commercial kitchen equipment?
What do you say when walking with a knife in a kitchen or lab?
What do you say when walking with a knife in a kitchen or lab?
What is the main purpose of a steel that comes in a knife block set?
What is the main purpose of a steel that comes in a knife block set?
What cooking technique is often used to sear foods relatively quickly over an open flame?
What cooking technique is often used to sear foods relatively quickly over an open flame?
What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly?
What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly?
When should you chew gum while cooking in a kitchen or restaurant setting?
When should you chew gum while cooking in a kitchen or restaurant setting?
What must be done to any dry ingredient to ensure an accurate measurement?
What must be done to any dry ingredient to ensure an accurate measurement?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
What temperature must chicken reach to kill Salmonella bacteria?
What temperature must chicken reach to kill Salmonella bacteria?
What part of a standardized recipe tells the number of servings or portions the recipe produces?
What part of a standardized recipe tells the number of servings or portions the recipe produces?
What smallwares would be used to scrape a mixing bowl thoroughly?
What smallwares would be used to scrape a mixing bowl thoroughly?
Who is second in command in the Kitchen Brigade System and can fill in for the Executive Chef?
Who is second in command in the Kitchen Brigade System and can fill in for the Executive Chef?
What temperature must chicken reach to kill Salmonella bacteria?
What temperature must chicken reach to kill Salmonella bacteria?
What are the 4 moist heat cooking methods?
What are the 4 moist heat cooking methods?
What must be done to any dry ingredient to ensure an accurate measurement?
What must be done to any dry ingredient to ensure an accurate measurement?
What online resource shows the recommended proportion of foods you should eat daily from each food group?
What online resource shows the recommended proportion of foods you should eat daily from each food group?
What type of knife cut results in a 1/8-inch thick matchstick cut?
What type of knife cut results in a 1/8-inch thick matchstick cut?
What does the acronym HACCP stand for?
What does the acronym HACCP stand for?
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
What temperature must chicken reach to kill Salmonella bacteria?
What temperature must chicken reach to kill Salmonella bacteria?
1 pint = _2 c.
1 pint = _2 c.
In what direction should you cut when using a chef’s knife. Away from you
In what direction should you cut when using a chef’s knife. Away from you
To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale or the measurements on the package.
To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale or the measurements on the package.
When is the ideal time to clean during a cooking lab. As you go.
When is the ideal time to clean during a cooking lab. As you go.
How many tablespoons are in 1 ounce?
How many tablespoons are in 1 ounce?
What is the formula for finding the conversion factor in a recipe?
What is the formula for finding the conversion factor in a recipe?
What does the acronym FIFO stand for in the context of food products?
What does the acronym FIFO stand for in the context of food products?
In the FIFO system, why are the oldest food products used first?
In the FIFO system, why are the oldest food products used first?
Which smallware is designed for cutting in fat to flour?
Which smallware is designed for cutting in fat to flour?
What cooking technique uses a closed environment filled with vaporized water?
What cooking technique uses a closed environment filled with vaporized water?
Flashcards
Temperature Danger Zone (TDZ)
Temperature Danger Zone (TDZ)
The temperature range between 40°F and 140°F (4°C and 60°C) in which food should not be left for more than 4 hours to prevent bacterial growth.
Georges Auguste Escoffier
Georges Auguste Escoffier
Credited with creating the Kitchen Brigade System, which organizes kitchen staff.
Sous Chef
Sous Chef
Second in command in the Kitchen Brigade System; fills in for the Executive Chef.
Chef's Knife
Chef's Knife
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Convection Oven
Convection Oven
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Paring Knife
Paring Knife
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Stainless Steel
Stainless Steel
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"Behind!"
"Behind!"
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Searing
Searing
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Dry Heat Cooking
Dry Heat Cooking
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Chewing Gum
Chewing Gum
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Sifting/Aerating
Sifting/Aerating
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Recipe Yield Adjustment Formula
Recipe Yield Adjustment Formula
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Recipe Yield
Recipe Yield
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Rubber Spatula
Rubber Spatula
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1 Pint
1 Pint
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Chef's Knife Safety
Chef's Knife Safety
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Safe Chicken Temperature
Safe Chicken Temperature
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HACCP
HACCP
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FIFO
FIFO
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ChooseMyPlate
ChooseMyPlate
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1 Ounce
1 Ounce
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Study Notes
Food Safety and Kitchen Essentials
- Food should not be left in the Temperature Danger Zone (TDZ) for more than 4 hours.
- The TDZ is between 40°F and 140°F (4°C and 60°C).
- Chef Georges Auguste Escoffier is credited with creating the Kitchen Brigade System.
Kitchen Hierarchy and Equipment
- In the Kitchen Brigade System, the Sous Chef is second in command and can fill in for the Executive Chef.
- A Chef's knife is the most used knife in a commercial kitchen.
- A stand mixer is an example of equipment that uses an internal fan to rotate the heat.
- A paring knife is used to trim the peel or skin from smaller fruits and vegetables.
- Most commercial kitchen equipment is made of stainless steel.
- When walking with a knife in a kitchen or lab, say "Behind!" to warn others.
- The steel in a knife block set is used to maintain the sharpness of knives.
Cooking Techniques and Measurements
- Searing foods over an open flame is a cooking technique that quickly cooks the surface.
- Dry heat cooking methods include grilling, broiling, roasting, and sautéing.
- Chewing gum is not allowed while cooking in a kitchen or restaurant setting.
- Dry ingredients must be sifted or aerated to ensure accurate measurements.
- The formula to increase or decrease the yield of a standardized recipe is: (New Yield / Old Yield) × Old Ingredient Quantity.
Recipe and Measurement Essentials
- The yield of a standardized recipe tells the number of servings or portions the recipe produces.
- A rubber spatula is used to scrape a mixing bowl thoroughly.
- 1 pint is equal to 2 cups.
- A chef's knife should be cut away from the body for safety.
Food Safety and Quality Control
- Chicken must reach an internal temperature of 165°F (74°C) to kill Salmonella bacteria.
- HACCP stands for Hazard Analysis and Critical Control Points, a system for ensuring food safety.
- FIFO stands for First-In, First-Out, a system where the oldest food products are used first to maintain quality.
- The ChooseMyPlate online resource shows the recommended proportion of foods to eat daily from each food group.
Measurement Conversion
- 1 ounce is equal to 2 tablespoons.
- The formula for finding the conversion factor in a recipe is: (New Quantity / Old Quantity) × Old Ingredient Quantity.
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