Food Safety
It's 41-135 Degrees F
What is the temperature danger zone?
There are 3 teaspoons
What is a tablespoon?
This is the order in which 3 pot should be set up
What is hot, soapy water, lukewarm water, and then cold, sanitizer water
True or false: you should always soften your butter before you mix it with your sugars for the creaming method
What is true
You have 11 tables at your restaurant that fit 6 people at each table. How many guests can you serve at once?
What are 66 people?
Raw meats and dairy are part of a specific group
What are perishable goods?
There are 16 ounces in this
What is one pound?
You should use this when cleaning your tables
What is a bucket of hot, soapy water, a metal scrubby, and a clean side towel?
When making an ice bath for pastry cream, should you use a bain-marie and ice bath bowl or a shallow hotel pan ice bath?
What is a shallow hotel pan ice bath?
You are making bread and you need 32 ounces of flour. A 5 pound bag of flour costs $25. How much money would you spend on flour for this bread?
What is $10?
The 3 different types of hazards go as follows: nail polish, bleach, salmonella
What are physical, chemical, and biological hazards?
The measurements from tablespoon to gallon in order
What are half an ounce, 8 ounces, 16 ounces, 32 ounces, and 128 ounces
This is when you should take out the trash in a kitchen
What is whenever it's full or every 4 hours?
How should you add in your eggs for both the creaming method and when making pate a choux?
What is one at a time?
You are making chocolate chip cookies for 32 people and you want to give them 3 cookies each. The recipe says that you would make 16 cookies per batch. How many times would you need to make this recipe?
What is 6 batches?
The acronym FATTOM stands for
Food, acid, time, temperature, oxygen, and moisture?
There are this many tablespoons in a block (the ones we use here) of butter
What is 32?
True or false: you should always wash your hands after you remove your gloves
What is true?
This is the way you add in the flour when making pate a choux
What is all at once?
The four different type of biological hazards
What are parasites, fungi, viruses, and bacteria?
There are 33.8 ounces in this
What is one liter?
This fire extinguisher class is used for grease fires
What are class A or B foam-based fire extinguishers?
When tempering eggs for a pastry cream, this is what you do to not cook your eggs
What is adding a third of the hot cream to the egg mixture, mixing it well, and adding the liaison back into the hot cream?