Sanitation III
Why do we need to keep food out of the Danger Zone?
Prevents bacteria from growing
Common food allergies?
Nuts, Gluten, Dairy
Best way to control cockroaches?
Keep area clean
Term for mixing fat and sugar for cookies
Creaming
Get everything out you need to make recipe
Mise en Place
What does FIFO stand for? Explain
First In First Out Rotating food
How many extra calories-gain one pound?
3,500
Fire extinguisher used in Kitchen?
K
Cooking food in small amount of fat?
Sauté
term for how many potions the recipe will make
Yield
Foods are reheated to what temp and how long?
165* for 15 seconds
Food Groups on My Plate
Grains, Veggies, Fruit, Protein, Dairy
PASS stands for
Pull Aim Squeeze Sweep
Term for mixing blob fat into flour for biscuits
Cut-in
To zero scale with bowl on it
Tare
FATTOM stands for
Food protein
Acid
Time
Temp
Oxygen
Moisture
What cooking method helps vegetables retain nutrients? a) Fry b) Boil c) Steam
c) Steam
If customer is choking, 1st thing to do
Can they can speak, then Heimlich
Place food in boiling water for small amt of time?
Blanche
What does RTE stand for?
Ready to Eat
HACCP stands for:
a) Heating and cooking control portions
b) Hazard Analysis Critical Control Point
b) Hazard Analysis Critical Control Point
Why is water considered a nutrient?
Body can't make it.
Customer having severe allergic reaction?
Call 911 (they could die)
Develop gluten in baked goods.
Knead
Flour provides ___ for baked goods.
Structure