70 Multiple choice questions
- 2 or more people with same symptoms and have eaten food with same ingredients.
in its place so that I will have everything already measured and
equipment and ingredients organized for the recipe to save time and
- Convection Oven
- To calibrate a thermometer (set) ice bath method is 0 degrees Celsius or 32 degrees Fahrenheit
- Corner of the blade of the knife that is SHARP
- Free from pathogens by use of chemical or heat sanitation
- Point, Aim, Squeeze, Sweep
- Deveoped the "high cuisine" style of cooking. Very formal in France
- Sharp edge of the knife
- 1/2 x 1/2 x 1/2 inch cube
- 36-40 degrees (Remember you don't won't it to freeze or be in the TDZ
- Potentially Hazardous Food
- Baking Soda
- end of the knife that has the sharp point on it
- Above 110 degrees
- Ready to Eat Food
- First in First out - When using food, you use the oldest or first purchased first and then then latest purchased last.
- Opened first restaurants and had a menu
- Another name of pathogen
- You straighten a knife edge with this - does not sharpen it, and should be used after every use of a knife.
- Turn off and unplug it.
- Wrote some of the first cookbooks and books on ettiquette
- 1/4 x 1/4 x 1/4 inch cube
- To protect the Chef and to present a clean appearance
- Shape of the blade - full tang partial tang, rat tail tang
- When handling RTE Food and when covering up a sore or a wound.
- I am tired and I need to clean up
Career and Community Leaders of America. Trains young people to be
leaders in family, career and communities as well as giving them
opportunity to compete in different areas.
- Protein, Lipids, Carbohydrates, water, vitamins and minerals
- A set of three stones used to sharpen a knife.
- Chemical, Physical and Biological
- Executive Chef
- Any animal product
- The thumb and index finger on the blade of the knife and then wrap your other 3 fingers.
- Free from visible dirt
- Some knives have these and some do not - separates the blade from the handle
- Food and Drug Administration
- 41-135 degrees Fahrenheit
- A hat worn by Chefs that shows their level of experience and rank in the kitchen.
- 1. Washing
- Browning a meat on the outside in a small amount of fat, traps in moisture and flavor.
- RTE Food, Vegetables and Produce, Fresh fish and seafood, whole cuts of meat (pork or beef), Ground meat (Hamburger), Chicken
Safety Data Sheet - A sheet for each chemical stating information about
that chemical and what to do if it is injested or gets into eyes or on
- 1/4 x 1/4 by 2 inches long
- Came up with the Brigade system as a dress code for Chefs
- 6 inches
- Chef Knife
- Elderly, Infants, Pregnant, Sick - compromised immune systems.
- System based on the military that is the organization of the different positions in the kitchen
- 41 degrees to stay out of the TDZ
- Bad Fat - in potato chips:)
- 1. In the refrigerator
2. In cold water that does not exceed 40 degrees
3. Go ahead and Cook (whether in microwave or oven)
- 180 degrees
- United State Department of Agriculture
- Turn on water
Wet hands with water at least 110 degrees
Soap hands for at least 20 seconds
Dry on a single use paper towel
- Food Borne Illness
- Dining Room
- Temperature Danger Zone
- The back of the knife that is not sharp
- Good Fat
- What pieces of equipment to use.
- 20 seconds
- 1/8 x 1/8 x 2 inches long
- 165 degrees Fahrenheit
- 3/4 x 3/4 x 3/4 inch cube