TSA test

Temperature Danger Zone

The range of temperatures between 41°F and 135°F where bacteria can grow rapidly.

Minimum Internal Cooking Temperature for Poultry

165°F

Minimum Internal Cooking Temperature for Ground Meat

155°F

Minimum Internal Cooking Temperature for Seafood

145°F

Minimum Internal Cooking Temperature for Steaks/Chops

145°F

Hot Holding Temperature

135°F or higher to keep food safe for consumption.

Cold Holding Temperature

41°F or lower to keep food safe from bacteria growth.

Handwashing Technique

Wash hands for 20 seconds with soap and warm water to ensure cleanliness.

Preventing Cross Contamination

Separate raw and ready-to-eat foods to avoid contamination.

Chef Knife

A general purpose knife useful for various cutting tasks.

Paring Knife

A small knife used for precise cuts.

Boning Knife

A knife specifically designed for removing bones.

Whisk

A tool used for incorporating air into mixtures.

Rubber Spatula

Used for scraping bowls clean.

Bench Scraper

Used for cutting and portioning dough.

Julienne Cut Size

1/8 x 1/8 x 2 inches.

Brunoise Cut Size

1/8 inch cube.

Small Dice Cut Size

1/4 inch cube.

Medium Dice Cut Size

1/2 inch cube.

Large Dice Cut Size

3/4 inch cube.

Chiffonade Cut

Thin ribbons of herbs or leafy greens.

Dry Heat Cooking Methods

Includes roasting, baking, grilling, broiling, sautéing, and frying.

Moist Heat Cooking Methods

Includes boiling, simmering, poaching, and steaming.

Combination Cooking Methods

Includes braising and stewing.

Mother Sauces

The five foundational sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Roux

A mixture of equal parts fat and flour.

Types of Roux

White, blond, and brown.

Rich Dough

Dough that contains fat, eggs, and sugar; an example is brioche.

Laminated Dough

Dough layered with butter; examples include croissants and puff pastry.

Pâte Brisée

Flaky pie dough.

Pâte Sucrée

Sweet tart dough.

Pâte Sablée

Crumbly, cookie-like dough.

Foncer

To press dough into a tart or pie pan.

Culinary Measurement: 1 cup

Equals 16 tablespoons.

Culinary Measurement: 1 tablespoon

Equals 3 teaspoons.

Culinary Measurement: 1 quart

Equals 4 cups.

Culinary Measurement: 1 gallon

Equals 4 quarts.

Culinary Measurement: 16 ounces

Equals 1 pound.

Culinary Term: Al dente

Means firm to the bite.

Culinary Term: Blanch

To briefly cook in boiling water and then shock in ice water.

Culinary Term: Deglaze

To add liquid to a hot pan to loosen browned bits.

Culinary Term: Emulsify

To combine two liquids that normally separate.

Culinary Term: Mise en place

Means everything in its place.