Culinary Foundations Flashcards

What is the danger zone temperature range for bacterial growth in food?

Answer: 40°F to 140°F (4°C to 60°C)

The temperature danger zone is 40°F–140°F (4°C–60°C), where bacteria multiply most rapidly and food becomes unsafe quickly.

Which cooking technique involves cooking food gently in liquid kept just below simmering, between 160°F and 180°F?

Answer: Poaching

Poaching uses a gentle liquid heat between 160°F and 180°F, ideal for delicate foods like eggs, fish, and fruit.

What is a sachet d'épices in classical French cooking?

Answer: Aromatics tied in cheesecloth added to stocks and sauces

A sachet d'épices is aromatics — typically peppercorns, bay leaf, thyme, and parsley stems — bundled in cheesecloth for easy removal from stocks.

Which type of knife cut produces tiny uniform cubes of 1/8 inch × 1/8 inch × 1/8 inch?

Answer: Brunoise

Brunoise is the finest standard dice cut, producing 1/8-inch cubes, often used as a garnish or in delicate preparations.

What is the role of gluten in baked goods?

Answer: It creates structure and elasticity by forming protein networks

Gluten, formed when glutenin and gliadin proteins in wheat flour hydrate and are worked, creates the elastic structure that traps gas and gives baked goods their shape.

Which of the following is the correct procedure for cooling hot food safely?

Answer: Cool from 140°F to 70°F within 2 hours, then from 70°F to 40°F within 4 more hours

The FDA's two-stage cooling method requires food to drop from 140°F to 70°F within 2 hours, then reach 40°F within the next 4 hours.

What is the difference between a stock and a broth?

Answer: A stock is made from bones while a broth is made from meat and may be consumed alone

Stock is made primarily from bones (rich in collagen/gelatin) for body and richness, while broth is made from meat and seasoned to be consumed on its own.