Measurements
16 tablespoons in 1 cup
Creates recipes and meals, directs kitchen staff, estimates food requirements, and orders supplies
Sous Chef
Pathogens
Microorganisms that can cause illness in humans
What should the internal temperature of chicken be to kill salmonella?
165 degrees
What two things should be done to aprons that can be worn again before washing?
Fold neatly after use
Place it on the counter
How many tablespoons are in 1/4 cup?
4 tablespoons in 1/4 cup
responsible for stocking their stations with food and tools before shift starts
line cook
Danger zone
Temperatures from 40 to 140 (USDA) or 41 to 135 (FDA) where bacteria multiply rapidly
How do you safely put out a grease fire?
turn off heat and cover with a metal lid or baking sheet or cover with baking soda or salt
When placing an apron in the laundry basket for washing, what should you first do to it?
tie the ties
What is the correct way to measure flour, sugar, and brown sugar?
Flour-spoon
sugar-scoop
brown sugar-pack
Spends most time with guests and has the most influence on the guests’ enjoyment. In full service restaurants, servers greet customers, take orders, serve food and drinks, check on customers needs, leave the bill, and take payments
Server
Define an amenity
A service or product provided to guests for their convenience
How should you disconnect electrical items in the kitchen?
with dry hands, pull plug from the base
Where should you put clean, sharp knives when you are done using them?
In the knife container on the center table
What are the four common abbreviations for teaspoon and tablespoon?
teaspoon-tsp or t
tablespoon-tbsp or T
Highest rank in kitchen. Responsible for all aspects of kitchen management. Often responsible for hiring, supervising, directing, training, marketing, and creating menus. Often delegates to sous chef.
Executive Chef
Cross-Contamination
When pathogens like bacteria, viruses, parasites, or fungi transfer from hands or one food contact surface to another
Name three ways to prevent cross-contamination.
wash your hands
clean and sanitize your work area
clean and sanitize your equipment
change gloves and equipment between foods
Why shouldn’t food caught in the trap be dumped down the drain?
It can clog the drain and cause plumbing issues.
3
Name 3 responsibilities of the manager
Responsible for operations in front and back. Responsible for service; training; maintenance; safety of food, employees, and guests; marketing; dissatisfied customers; and uncooperative employees.
Cross-Contact
The transfer of allergens from one food contact surface to another
Name the three types of contaminants and give two examples of each.
biological-viruses, bacteria, parasites, fungi
chemical- cleaners, pesticides
physical- hair, nails, lashes, band aids
When cleaning the counters, what is the order of buckets that should be used?
soap bucket (green)
rinse bucket (clear)
sanitizer bucket (red)