Studied by 11 peopleTDZ (temperature danger zone)
40-135°F
Ansul System
a fire suppression system
FIFO
First in First out
most important way to sanitize
washing hands with soap & warm water
best way to cool hot soup
place into ice bath, stirring often
how many inches from the floor should you store food + equipment?
6" (and 18" under the ceiling)
undercooked chicken causes
salmonella
a dented can is an indicator of
Botulism
personal hygiene
showered
clean hands
uniform
hair restraint
HACCP
Hazard Analysis Critical Control Point
explain HACCP
ensures food is handled to prevent food born illnesses from the farm to the table
when reaching items over 3 ft you need
a ladder
(true or false) A dull knife is safer than a Sharp knife
False
(true or false) knifes can be used multiple times without washing in between
False
(true or false) when in doubt, throw it out
True
(true or false) pots & pans should be dried with a towel
false
(true or false) cross contamination is impossible as long as you wear gloves
false
(true or false) run your knife over a honing steel every time you start a new job
true
(true or false) honing steel's sharpen the blade of a knife
false
the organizational chart is referred to as
Brigade system
the cooking method used for cooking at high temps with low fat
sautéing
best way to defrost frozen food
in the fridge
dry cooking methods
-roasting -baking -grilling -broiling -frying
dry rice to water ratio
2 parts water 1 part rice
heavy gauge
pan made of thick metal
legume
beans
(true or false) coarse ground is smaller than finely ground
false
(true or false) zests are thin strips of outer skin if citrus
true
(true or false) raw poultry & veggies can be cut on the same cutting board without washing in between
false
(true or false) once open, chipotle peppers should be stored in their original can
false
soft boiled
eggs that are cooked for 6-8 minutes in the shell, in simmering water
is powdered milk considered a sweetener?
no
herb
edible leaf of a plant
spice
edible root/stem/bulb or a plant
parts of a knife
-tang -bolster -knife -spice
(true or false) when done with a mixer/mixing bowl food should be stored separately
true
(true or false) perforated pans should be wrapped in plastic wrap before going into the steamer
false
(true or false) large cutting boards should never touch the floor
true
why cant wax boxes go into the carboard dumpster
cant recycle anything with wax coating
drinking water should be stored
away from food prep areas
what are the 3 manual dish washing sinks
-wash -rinse -sanitize
wash water temp
110F
how should your knife be carried?
tip down, blade back
basil
large, sweet, green leaves
cilantro
Chinese parsley or coriander
cinnamon
stick or ground aromatic tree bark
ginger
light brown knobby root, often used in Asian cuisine
mint
green herb with a cool flavor
saffron
expensive stems of crocus plants
thyme
tiny green aromatic leaves, often used in satchels
paprika
ground sweet red pepper
minimum dishwasher temp
150F
minimum rinse temp
180F
minimum temp for holding hot food
136F
minimum temp for reheating food
165F
mis en place
"everything in its place"
emulsion
a mix of 2 items that don't usually mix
boiling point of water
212F
freezing point of water
32F
minimum temp for chicken
165F
minimum temp for hamburgers
175F
minimum temp for seafood
145F
What type of lettuce is used in Caesar Salad?
Romaine
pounds
tsp or t
teaspoon
TBSP
tablespoon
How do you calibrate a thermometer?
Fill a container with ice water and allow to stand for a minute or two. Insert stem at least 2 inches into the water. check the reading after 1-2 min. If does not read 32 degrees turn the dial to read 32 degrees. Thermometers must be clean sanitary and accurate
why do we cook croutons at 250F
slow and low so the outside doesn't burn and the inside cooks
explain mis en place
to have everything ready to go to minimize cooking time
explain FIFO
old products used first to reduce food going bad
full uniform
-chef shirt/coat -chef pants -hat + hair pulled back -hairnet -no nail polish -no dangly jewelry -nothing on wrists
Note
Flashcard