Vocab
What is a burn ?
An injury to the skin caused by a flame or something hot
What is a Scald
a burn caused by hot water
What should you use when taking something hot out of the oven?
oven mitts
What is the point of HACCP?
An industry safety checklist to keep food safe
What do you say after I say "I need your attention in 5 , 4 ,3 , 2, 1 "
HEARD
What does it mean to sanitize ?
to eliminate germs and dirt by cleaning
What is hygiene ?
a practice to keep clean and preserve health
Do you "chase" Mrs. Justice around the kitchen , or do you wait with your hand raised?
hand raised
How many principals are in HACCP ?
7
How many are in a bakers dozen ?
13
What does it mean to measure ?
in baking you must "measure" to have the exact amounts of ingredients . To portion out ingredients
What is Microorganisms ?
an organism to small to small to be viewed by the unaided eye
What do you need to do for me to go check your station after your done cooking ?
all members raise hands
what is Corrective Action ?
The action you take to fix something that goes wrong in HACCP and with food or to change a step so it does not happen again
15
What is contamination ?
A condition of impurity resulting from the transfer of microorganisms like bacteria from one source to another
What is a laceration ?
an open wound that causes it to bleed
What line does your sani bucket go to ?
2 for small 3 for large
What is Critical Control Point?
The limit in which you can control in a step to prevent something bad from happening to food
What Language is "Mise en place" in?
French
What is an abrasion
a scrape
What is Flow of food?
The life cycle of the food
How warm should your sani bucket be ?
90 - 100 degrees
What does HACCP stand for ?
Hazard Analysis Critical Control Point
What is mise en place?
To keep everything in place