culinary

Food Safety and Illness (Pg. 102, 106):

• Definitions: Foodborne illness, foodborne illness outbreak.

• Risk Populations and Types of Contaminants: Chemical, physical, biological.

• FATTOM: Understand each factor (Food, Acidity, Time, Temperature, Oxygen, Moisture).

• TCS Foods: Identify and define.

• Allergens: Examples like peanuts, dairy, gluten.

Temperature Management:

• Temperature Danger Zone (41°F - 135°F).

• Thermometer types (e.g., bimetallic).

• Minimum internal cooking temps (Table 2.4).

• Holding/reheating temperatures.

Cleaning and Sanitizing (Pgs. 122-132):

• Difference between cleaning and sanitizing.

• Setup for a 3-compartment sink (water type, soap, sanitizer).

• Handwashing: Steps and guidelines.

• Pest control measures.

Flow of Food (Pg. 141):

• Cross-contamination and time-temperature abuse.

• FIFO/LIFO principles.

• 4-hour and 6-hour rules.

Equipment (Chapter 11):

• Identification of large/small kitchen equipment.

• Knife safety rules (Pg. 232-238): Handling, carrying, types, and cuts.

Herbs, Spices, and Techniques (Pgs. 252-263):

• Difference between herbs and spices.

• Pre-prep techniques: Clarified butter, dicing onions, separating eggs.

Measurements (Chapter 14):

• Weight vs. volume and conversion relationships.

• Measurement methods for sugar types.

• Standard conversions (e.g., 1 cup = 8oz, 16 cups = 1 gallon).

Stocks and Soups (Pgs. 351-375):

• Types of stocks and standard recipes.

• Mirepoix ratios.

• Cooling stock: 2-stage cooling method.

• Soup types (puree, bisque, chowder) and examples.

Sauces (Pg. 359):

• Mother sauces and derivatives.

• Methods for making roux, slurry, liaison, compound butters.

• Major ingredients in each sauce.

Cooking Methods (Pgs. 377-397):

• Dry Heat: Sauté, bake, roast.

• Moist Heat: Steam, boil.

• Combination Cooking: Braising, stewing.

• Heat transfer methods: Conduction, convection (types), radiation, infrared.