Chapter 1&3
The range of temperature where bacteria grows well in food.
What is the Temperature Danger Zone?
This helps in earning respect from coworkers and managers.
What is Professionalism?
Fires involving combustible cooking oils and fats are classified as this class of fire.
What is Class K?
This is the most important part of personal hygiene.
What is handwashing?
These are the dimensions of a Batonnet cut.
What is 1/4 x 1/4 by 2 inches?
Food that is most vulnerable to pathogen growth is referred to as this.
What are TCS Foods?
This is the main tool that managers use to help employees understand what they are doing correctly and incorrectly in their jobs.
What is Feedback?
If there is a fire in the kitchen and it is uncertain whether it’s safe to fight it, this action should be taken.
What is evacuate and call 911?
This reduces pathogens to safe levels.
What is Sanitizing?
This part of the knife is primarily used for detailed work, such as paring, trimming, and peeling.
What is the tip of the knife?
This agency writes and updates the Food Code.
What is the FDA?
Bias is a tendency toward a particular perspective or idea based on this.
What is Prejudice?
This technique is used to remove food and other objects from the airway of a choking person.
What is the abdominal thrust maneuver?
This is how many seconds should hands be scrubbed with soap during handwashing.
What is 10 to 15 seconds?
This is the primary purpose of smallware in food operations.
What is to aid in the pre-preparation of food?
This historical figure defined the art of haute cuisine.
Who is Marie-Antoine Carême?
A group of people who practice the same religion is an example of this.
What is cultural tendency?
Smoke detectors sound an alarm when smoke is detected and to work well require this.
What is a flow of air?
These factors affects the effectiveness of chemical sanitizers.
What is the contact time, temperature, and concentration of the solution?
Measuring utensils are commonly made for these materials.
What are Plastic, metal, or wood?
This employee takes orders from servers and calls out the orders to the various production areas in the kitchen.
What is an expediter?
According to National Restaurant Association research, this is the percentage of restaurant and foodservice employees that are female.
What is 54%?
This is an acceptable type of footwear for foodservice employees.
What are Skid-resistant shoes with low, sturdy heels?
These are the four groups for cleaners, chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
What are Detergents, degreasers, delimers, and abrasive cleaners?
This is the angle of the knife blade be relative to the cutting board during a cut.
What is a 90 degree angle?