Food Safety
These 4 segments of the population are more at risk for contracting foodborne illnesses.
What are:
1) pregnant women
2) young children/infants
3) elderly
4) people with weakened immune systems
This portion of the egg is the clear, white portion and is two-thirds of the entire composition.
What is albumin?
This type of breakfast bread is dipped in a batter and fried until golden brown and served powdered sugar or fruit.
What is French toast?
This type of breakfast meat is wrapped in a casing.
What is link sausage?
Viruses, parasites, fungi, and molds are examples of this type of kitchen hazard.
What are biological hazards?
This portion of the egg is 1/3 of its weight and contains fat, protein, vitamins, and iron.
What is the yolk?
A _________ is made with a slightly sweetened batter that is a bit heavier than crepe batter.
What is a Swedish pancake?
These are 2 seafood options commonly served on breakfast or brunch menus.
What are lox (smoked salmon) and kippers (sliced whole herrings)
These are 3 instances in which gloves should be changed while working with food.
What are:
1) after handling raw meat
2) when they become ripped or torn
3) after 4 hours of constant use
4) when changing tasks
These are the 4 most common meats served on breakfast menus.
What are ham, bacon, Canadian bacon, and sausage?
This describes the difference between has browns and home fries.
What is hash browns are finely chopped or grated potatoes and home fries are sliced and pan fried often with onions and peppers?
This type of classic knife cut is used for leafy vegetables and herbs such as spinach or fresh basil.
These are 4 symptoms that will prevent kitchen staff from working around food.
What are:
1) fever
2) diarrhea
3) nausea
4) vomiting
These are 3 protein-based breakfast options for customers who do not eat pork or desire lower fat intake.
What are smoked salmon, tofu, turkey bacon/sausage?
These are 6 items commonly served during a Continental Breakfast service.
What are:
1) bread
2) rolls
3) muffins
4) toast with jam
5) cereal with milk
6) juice
7) coffee or tea
This type of breakfast beverage is made by steeping leaves in hot water to release oils to flavor the liquid.
These are the 3 categories of hazards commonly found in commercial kitchens.
What are:
1) Biological hazards
2) Chemical hazards
3) Physical hazards
These are 5 types of breads commonly served on breakfast and brunch menus.
What are
1) bagels
2) croissants
3) muffins
4) toast
5) biscuits
6) donuts
These are 4 items commonly served alongside pancakes, waffles, French toast, and crepes.
What are:
1) syrups
2) powdered sugar
3) fresh fruit
4) chocolate chips
5) fruit spreads
What is a frittata?