Plating
what is the element of color add to a dish
distinct colors adds high visually aperence and can add depth
What are the “Big 5” foodborne pathogens?
The Big 5 include:
1. E. coli/STEC
2. Hepatitis A virus
3. Norovirus
4. Salmonella
5. Shigella
What is the "temperature danger zone" for food?
The danger zone is the temperature range between 40°F (4°C) and 140°F (60°C). Bacteria multiply rapidly in this temperature range, so foods should be kept at 40°F or below when cold and 140°F or above when hot to prevent bacterial growth.
how many restaurants are michelin rated
There are over 18,000 Michelin-recognized restaurants globally
what does the element of balance mean
the presentation should never over power flavor and function
What symptoms of foodborne illness should food establishments be most concerned?
• Vomiting
• Diarrhea
• Jaundice (yellow skin or eyes)
• Sore throat with fever
• Infected cuts and burns with pus on hands and wrists
How can you prevent cross-contamination?
Prevent cross-contamination by keeping raw animal foods separate from other foods. Store raw meats on the bottom shelf of the refrigerator to prevent juices from dripping onto ready-to-eat foods. Also, use separate cutting boards, utensils, and plates for raw and cooked foods.
what country has the most Michelin stars
France at 615
why is the element of texture needed
the texture can add interest to the plate
What should employees do if they have a sore throat with fever?
• Report the illness to the manager.
• Stay home until 24 hours without fever and no medications.
What should you do if you cut yourself while preparing food?
You should immediately clean the wound with soap and water, cover it with a clean bandage to protect it from infection, and then continue with food preparation. A severe cut may require medical attention.
how many Michelin stars does Gordon Ramsay have
Gordon Ramsay currently holds seven Michelin stars
why is simplicity important
keeping a dish simple as to not overwhelm the diner
What should employees do if they are not feeling well and their skin or eyes turn yellow?
• Report the symptoms to their manager who should contact the county health department immediately.
• Seek medical attention.
• Not return to work until after receiving clearance from their healthcare provider.
When is it safe to use bare hands to handle food?
Bare-hand contact with ready-to-eat foods (foods that don't need to be cooked before serving) is generally not recommended and should be avoided to prevent the spread of germs. Use tongs, deli paper, single-use gloves, or other utensils to handle ready-to-eat items.
when was the first Michelin star awarded
The first Michelin stars were awarded in 1926
what is the rule of thirds
the priceable borrowed from photography groups of 3 are appealing
What causes foodborne illness?
• Over 40 different kinds of bacteria, viruses, parasites, and molds may cause foodborne illness and outbreaks. A foodborne illness is sometimes referred to as food poisoning or “stomach flu.”
all raw poultry, beef, fish and meat should be cooked to what minimum temperature:
A. 165 F (74C)
B. 185 F (85C)
C. 212 F (100C)
D. None of the above
Answer A all raw poultry, beef, fish and meat should be cooked to 165 F (74C). There are some animal foods that do not need to cooked to this temperature, but it is best to cook all food thoroughly. Typically, most hamburgers and other deep fried foods from commercial establishments cook foods to at least 180 F (82C) before serving to patrons.
how may 3 star Michelin restaurants are there
2025, there are 157 three-star Michelin