Culinary Terminology
To cut food into pieces as small as possible
Mincing
Why are sliced melons considered a TCS food while whole melons are not?
Cutting exposes nutrients and moisture that allow bacteria to grow.
What is the first thing you should do when cooking?
Wash your hands / Will also take read recipe
Which cools faster: 4 inches of mashed potatoes in one 4inch hotel pan or 2 inches in two hotel pans?
Two Shallower hotel pans.
This thick wheat noodle is traditionally served in soup.
Udon
Briefly dropping food into boiling water, then ice water.
Blanching
Salmonella
What is the proper sanitation process for food-contact surfaces?
Remove debris, wash, rinse, sanitize.
A chili cools from 135 to 70 degrees F in 90 minutes but reaches 41 after an additional 5 hours. Is it safe? Explain why
No. Total cooling time exceeds 6 hours.
A popular stir-fry ingredient whose name means "white vegetable" in Cantonese.
Bok Choy
To cook foods gently in barely simmering water.
Poaching
A food handler reports vomiting before work but says they feel better now. What should happen?
They should be excluded from work according to employee health policies
You discover a pan of cooked chicken in the cooler with not label. What should you do?
Discard it because its age cannot be verified
A pan of cooked pasta is held at 128 degrees F for two hours. What should you do?
You should reheat it to 165 degrees F if caught promptly; otherwise evaluate according to policy and time exposure.
Garlic bulbs are broken into these individual segments for cooking
To add liquid to a hot pan and scrape up browned bits
Deglazing
What pathogen is commonly associated with improperly cooled rice, pasta and starchy foods?
Bacillus Cereus
A spray bottle is labeled "Sanitizer" but no one knows the concentration. What's the Violation?
Sanitizer strength must be verified
Secret Question - List all the nine allergens
Milk, Eggs, Peanuts, Tree Nuts, Wheat, Soy, Fish, Shellfish, Sesame.
The Korean dish known as Army Stew contains this canned meat.
Spam
This French cooking technique uses long, slow cooking in a small amount of liquid.
Braising
A vacuum-sealed package of smoked fish is stored incorrectly and develops conditions with little oxygen. Which deadly pathogen becomes a concern?
Clostridium botulinum
What is one of the most commonly cited violations in large foodservice operations?
Improper date marking, temperature control, employee health practices, or handwashing.
The Volume was too large and too deep to cool properly
The Hass variety of this fruit traces back to a single tree planted by Rudolph Hass