Unit #1
What does FCCLA stand for
Family, Career, Community Leaders of America
What is the TDZ range?
41-135
How do you measure 1c flour?
-Fluff the flour
-Scoop
-Overfill cup
-Level off with a flat edge
What is the dimension to the Chiffonade cut?
1/8 in width
3lbs______oz
48oz
Name 5 jobs in the food industry
chef
pastry chef
sous chef
server
host
What does FIFO refer to?
Rotation of food.
First in, First out
How do you measure 1c water?
-Fill liquid measuring cup
-Set on flat surface to look at MENISCUS
-adjust as needed
What is the dimension to the julienne carrot cut?
1/8in x 2in
2gal______oz
256oz
What does the ACF stand for
American Culinary Federation
Give 4 examples of when you should change your gloves
-when it tears
-when changing tasks
-when working with raw meats
-after washing your hands
How do you measure 1TBSP water?
-overfill TBSP
-look for surface tension
What is the dimension to the Batonnet cut?
1/4in x 2in
25TBSP______OZ
12.5oz
Anyone!
What is the hazard that causes the most foodborne illnesses
Biological
What is baking soda and baking powder?
Why are they different?
They are chemical leaveners
Baking Soda needs acid to activate
Baking Powderneeds acid to activate
What is the dimension to the Brunoise cut?
1/8in cube
60tsp______oz
10oz
What does the term brigade mean?
the hierarchy in a kitchen
all positions working together
Name the 4 pathogens and an example of each one
Virus- Hep. A/ Norovirus
Bacteria- E. Coli/Salmonella
Fungi- Mold
Parasite- Giardia/Trichinella
Name all 4 types of batter and an example of each
-Coating-corn dogs
-Pour-crepes
-Drop-Muffins
-Pipe-Pate a choux
What is the dimension to the Pysanne cut?
1/8in width
12.5pts______oz
200oz