5 Questions
What does the acronym FATTOM stand for?
Food Acidity Time Temperature Oxygen Moisture
How long can food be in the TDZ (temperature danger zone)?
4 hours
What famous Chef in history is credited with creating the Kitchen Brigade System still used today?
Auguste Escoffier
In the Kitchen Brigade System, who is second in command and can fill in for the Executive Chef?
Sous Chef
What is the name of the most used knife in a commercial kitchen?
Chef’s Knife
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.
Test your knowledge of food safety and culinary basics with this study guide for an Intro to Culinary Arts final exam. Topics covered include the FATTOM acronym, temperature danger zone, and examples of time and temperature abuse in food preparation. Perfect for students and aspiring chefs.
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