WORK FLOW IN THE KITCHEN
What is a work area containing equipment and tools needed to accomplish a specific culinary task?
Workstation
What does POS stand for?
Point of sales systems
What are the 2 sizes of mixers?
Countertop mixer
Free standing or floor mixer
What does a sneeze guard do?
Barrier that protects food by eliminating the possibility of cross contamination.
What is the temperature danger zone?
41-135 f
A planned movement of food and kitchen staff as food is prepared is called what?
Work flow
True or false?
Glass storage containers are a problem in the kitchen.
True
What is a kettle that provides even heat by circulating steam through its walls?
Steam-jacketed kettle
Hotel pans are made of 2 types of materials, what are they?
Stainless steel
Plastic
Name five situations when you wash your hands.
Arriving at work or returning to kitchen
After using the bathroom
After sneezing
After touching hair, face, clothing
After eating or drinking
After taking off gloves or before putting on a new pair
Before handling food that will not be cooked again or ready to eat foods, salads and sandwiches
After handling garbage
After handling dirty equipment, dishes, or utensils
After touching raw meats, poultry, fish
Any time you change from one task to another
3 Things a good work flow kitchen requires the following.
Planning
Timing
Communication
After cleaning you should refill shelves, using the
____________ system.
FIFO
What is the difference between an open-burner range and a flattop range?
open-burner range consists of individual electric or gas burners. A flattop consists of a thick, solid plate over a heat source
How many 1/6 hotel pans fit in a full-size hotel pan?
6
What are the 3 types of hazards that can contaminate foods?
Biological
Chemical
Physical
True or false?
Workstations should never be combined into larger work areas.
False
Name 4 types of receiving scales.
counter scale
platform scale
floor scale
hanging scale
Another name for food chopper?
Buffalo chopper
Name 4 common types of tableside serving equipment.
Trays
Tray stands (jack stands)
Plate covers
Service carts
Pathogens require certain environmental conditions to grow and reproduce. Some foods offer a friendly environment for these disease-producing organisms. These foods are known as__________ and TCS foods.
Potentially hazardous foods
Name the 5 common types of kitchen work lines.
Straight line
L-shaped
Back to Back
U-shaped
Parallel or Face to Face
Name 5 types of refrigeration found in kitchens.
walk-ins
reach-ins
portable kitchen carts
undercounter reach-ins Prep cooler
refrigerated drawers
6 key ideas when working with food preparation equipment.
Learn to use a machine safely.
Use all safety features.
Maintain and clean equipment properly.
Turn off and unplug the machine for cleaning.
Be sure equipment is complete and stable
Promptly report any problems.
How does a chafing dish keep food hot?
It uses steam created by heating a pan filled with water under the food. Heat source is typically a sterno or other fuel source.
What is the difference between the 1 stage cooling method and the 2 stage cooling method?
1 stage- food is cooled below 41 degrees f with in 4 hours
2 stage- first stage food is cooled to 70 degrees f with in 2 hours then second stage food is cooled to below 41 degrees f with in 4 hours total time 6 hrs