Kitchen Safety
How long should you wash your hands for?
20 seconds
Temperature range of the danger zone
40°F-140°F
Correct way to measure flour
spoon and level
How much is a pinch or dash
Less than ⅛ teaspoon
Who is responsible for soups and stocks
Potager
Shoes worn in kitchen
Closed toe
Complete the statement "when in doubt..."
Throw it out!
What do you measure liquid in?
liquid measuring cup
How many tablespoons in stick of butter
8 tablespoons
Who is responsible for all roasted items and jus or other related sauces
Rotisseur
How should knives be carried in the kitchen?
downward
What are three categories of contamination to food safety?
Biological, Chemical, Physical
Abbreviation for pound
lb
One pound=
16 ounces
Who is responsible for all operations, developing menu items and setting the kitchen's tone and tempo
Chef de cuisine, chef
How to open pots on stove
away from you
How can you tell when a food has enough bacteria to cause food poisoning?
you can't
What is "Yield" on a recipe
serving size
1 large egg=
¼ cups
What does a poissonnier do?
Responsible for fish and shellfish items and their sauces
When should cords be replaced?
when they're frayed
Define cross-contamination
the physical movement or transfer of harmful bacteria from one person, object or place to another
What is the correct way to measure solid fats?
Dry measuring cup: pack and level
Pints in a gallon=
8 pints
What does sous-chef do?
Responsible for scheduling personnel and replacing the chef and station chefs as necessary