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Questions and Answers
What does the acronym FATTOM stand for?
What does the acronym FATTOM stand for?
- Food Acidity Moisture Time Temperature Oxygen
- Food Acidity Temperature Time Oxygen Moisture
- Food Acidity Time Oxygen Temperature Moisture
- Food Acidity Time Temperature Oxygen Moisture (correct)
How long can food be in the TDZ (temperature danger zone)?
How long can food be in the TDZ (temperature danger zone)?
- 4 hours (correct)
- 6 hours
- 8 hours
- 2 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?
- Anthony Bourdain
- Auguste Escoffier (correct)
- Gordon Ramsay
- Julia Child
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?
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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?
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Study Notes
Kitchen Essentials
- FATTOM stands for Fat, Acidity, Temperature, Time, Oxygen, and Moisture, which are the six factors that contribute to the growth of bacteria in food.
Kitchen Hierarchy
- The Kitchen Brigade System was created by Georges Auguste Escoffier, a famous Chef in history.
Kitchen Brigade System Roles
- The Sous Chef is second in command and can fill in for the Executive Chef.
Food Safety
- Food should not be in the Temperature Danger Zone (TDZ) for more than 4 hours, as bacteria can multiply rapidly between 40°F and 140°F.
Kitchen Tools
- The most commonly used knife in a commercial kitchen is the Chef's Knife.
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