Keep it Safe
A Little Bit of This
A Little Bit of That
Wild Card
Easy 500
100
The spread of pathogens from one surface to another
What is cross contamination
100
A mixture of cream and egg yolks
What is a liason
100
The last step of handling a customer's payment
What is return their change or credit card and receipt
100
When gripping a knife the hand that is not holding the knife is called the .....
What is guiding hand
200
TCS food must be thrown out after this many hours in the food temperature danger zone
What is 4
200
Potatoes should be stored at this temperature
What is 45-55 degrees
200
The first principle of HACCP
What is conduct hazard analysis
200
A guest complains about waiting too long for food. The server explains that she has nothing to do with the kitchen. The server is wrong because she
What is denied responsibility
300
This food is most commonly involved in foodborne-illness outbreaks
What is Ready to Eat Foods
300
Pieces of broken glass in food are this type of contamination
What is physical
300
The best way to thaw food safely
What is in the refrigerator
300
TCS food needs this to be safe....
What is Time and Temperature Control
400
The six conditions under which pathogens grow rapidly
What is FAT TOM
400
This type of knife is used for chopping, slicing and mincing foods
What is chef
400
In the Escoffier kitchen brigade system, the poissonier is the chef in charge of
What is fish
400
Chicken is this type of food....
What is TCS
500
The acronym FAT TOM stands for
What is Food, Acidity, Time, Temperature, Oxygen and Moisture
500
Loss of sales, increased insurance premiums and negative exposure can all be the result of this
What is a foodborne-illness outbreak
500
One of the earliest nationwide chain restaurants
What is The Harvey House
500
This job search tool is a collection of samples that highlight interests, talents, contributions and studies
What is a portfolio
500
A _____________ oven has a fan that circulates heated air around food as it cooks
What is Convection
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