Safety
Sanitation
Food Temperature
Food Preperation
Measurements
100
Who is responsible for a safe work space?
Employer
100
What is the word? - An environment that is free from pathogens
Sanitary
100
Other countries use what scale to record temperature?
Celcius
100
What does Mise en Place mean?
Have food and equipment ready bored beginning
100
What measuring system is used around the world?
The Metric System
200
What is the type of shoes to be worn in a kitchen?
Non-Slip-Shoes
200
Who enforces safety regulations?
The State
200
*DOUBLE JEOPARDY* Your food should be cooled from 135f to _? in a half hour
70f
200
What is the definition of mirepoix?
Vegetables used for seasoning
200
What is a portion scale used for?
Measuring SMALL portions
300
Who is person to be informed when there is an accident?
Supervisor
300
What is the government administration in charge of sanitation/safety?
The FDA
300
The amount of time food is kept in the Temperature Danger Zone should be?
Limited
300
*DOUBLE JEOPARDY* What do you cut first when preparing a bird?
Thigh
300
How many tsp (Teaspoons) are in one Tbsp (Tablespoon)?
3 Teaspoons per 1 Tablespoon
400
Improperly cleaned hood ventilation can lead to ..?
Fire
400
Who creates food safety regulations?
State & Local Agencies
400
The Temperature Danger Zone is between _?c and _?c (in Celsius)
5c/57c
400
What are the two techniques for cutting?
Dicing and Mincing
400
The U.S. System of Measurements has two systems of weight, what are they?
Ounces and Pounds
500
*Double JEOPARDY* What are the two things that cause heat exhaustion
Being Too Hot Working at a fast pace
500
*DOUBLE JEOPARDY* Three ways to thaw food?
Rinse under cold water Put it in the refrigerator Cook from the thawed state.
500
Food should be heated to above _?f to avoid bacteria
135f
500
How much time should you set aside for preparation?
20 Minutes
500
*DOUBLE JEOPARDY* How many ounces are in 3 Quarts?
96 Ounces!
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