Which of the following is a primary concern when practicing food safety?

• Enhancing flavor

• Speed of preparation

• Preventing foodborne illness

• Reducing cost

Which flavor profile is characterized by a taste that is sharp, pungent, and often acidic?

• Bitter

• Sweet

• Sour

• Umami

Which knife is best suited for slicing bread?

• Chef's knife

• Paring knife

• Serrated knife

• Boning knife

What is the recommended temperature to store cooked food to prevent bacterial growth?

• Below 20°F (-6.7°C)

• Below 32°F (0°C)

• Below 41°F (4.4°C)

• Below 50°F (10°C)

Which culinary technique involves cooking food quickly over high heat with a small amount of fat?

• Steaming

• Poaching

• Sautéing

• Roasting

Which of the following is not a primary taste?

• Sweet

• Salty

• Spicy

• Bitter

In plating, what does the term "garnish" refer to?

• The main ingredient of the dish

• A decorative and edible item added to enhance the dish's appearance

• The technique used to cook vegetables

• The sauce used to flavor the dish

What is the term for the technique of quickly cooking food by submerging it in boiling water?

• Blanching

• Grilling

• Braising

• Frying

What is the culinary term for the mixture of vegetables that is a blend of carrots, celery, and onion?

• Bouquet garni

• Mirepoix

• Chiffonade

• Julienne

Which of these is an example of a bitter flavor?

• Lemon

• Dark chocolate

• Potato chips

• Gummy bears