#SAFE🏥Not SORRY😰
🧭NAVIGATING THE KITCHEN🗺
IT'S WHAT YOU COOK WITH THAT MATTERS
🍲🍳🍽🥘🫕🍳🥣
🍲🍳🍽🥘🫕🍳🥣
📋THERE'S SOMETHING ABOUT THE SYLLABUS 📄
🔪NOT SO SMALL SMALWARES🥘
100
WHAT 6 CONDITIONS ARE NEEDED FOR PATHOGENS TO GROW (AT FAST RATES)
F.A.T.T.O.M.
FOOD ACIDITY, TIME, TEMPERATURE, OXYGEN & MOISTURE
100
What do you say in you are walking around in the kitchen and someone is in front of you?
🗣BEHIND!
100
YOU CAN scramble eggs with it... you can start to mix dough with it... and you can use it to scrape down the mixing bowl with it... What is it called?
Rubber Spatula/Spatula
100
WHAT IS THE C.I.P. code for this Class?
12.0508
100
You WOULDN'T want to use this to make your morning smoothie, but it can get the job done to evenly blend anything to a smooth consistency.
Immersion Blender?
200
It's how pathogens travel from one surface or food to another... it's also one of the most common causes of foodborne illness
What is Cross Contamination?
200
If you are cutting something and your knife starts to fall off of the table, what should you do?
BACK AWAY...AND/ LET IT FALL! NEVER CATCH A FALLING KNIFE!
200
IT'S A BOWL-SHAPED PAN THAT CAN GET EXTREMELY HOT USED PRIMARILY FOR STIRFRYING
WOK
200
HOW MUCH ARE YOUR TEST & QUIZZES WORTH WHEN CALCULATED INTO YOUR OVERALL GRADE?
40%
200
This Smallware gets its name from a classic spicy chicken wing dish... and it is used to chop and grind vegetables, meats, and other foods for preparation tasks in Commercial Kitchens
BUFFALO CHOPPER
300
Doing this can help to reduce the risk of food-borne illness
CORRECT/PROPER HANDWASHING
300
What do you say when you are walking in the kitchen and you are carrying a knife?
🗣SHARP!
300
USING THIS MAKES CUTTING DOUGH OR SOFT FOODS A BREEZE, IT CAN ALSO HELP YOU TO KEEP YOUR CUTTING BOARD FREE OF FOOD SCRAPS AND DEBRIS
BENCH SCRAPER
300
HOW MANY POINTS WILL BE DEDUCTED IF YOU CUT CLASS?
ALL OF THEM, YOU GET AUTOMATIC ZERO!
300
CHINA CAP
400
These small living micro-organisms can get into food and cause people to experience vomiting, fever, and diarreaha.
PATHOGENS
400
HOW TO CORRECTLY CLEAN THE FLOOR IN THE KITCHEN?
SWEEP IT FIRST, THEN DECK SCRUB IT, THEN DRY IT
400
2,4,6,8 COOKING WITH THESE IS GREAT! THESE COME IN SQUARE OR RECTANGLE SHAPES AND YOU CAN BAKE WITH THEM IN THE OVEN THEY HAVE A DEPTH OF 2 INCHES, 4 INCHES, OR 6 INCHES
HOTEL PANS
400
What is the first CLASS EXPECTATION?
PUT SOME RESPECT ON IT!
400
Not to be confused with a Mandoline, this smallware is often seen in DELI SHOPS, but you can use it to prepare many different types of food that you want to have a thin texture and appearance.
SLICER
500
WHAT IS THE NAME AND RANGE OF TEMPERATURES WHERE PATHOGENS GROW RAPIDLY AT FAST RATES?
THE TEMPERATURE DANGER ZONE
41 DEGREES TO 135 DEGREES
500
How do you CORRECTLY clean the tables in the kitchen?
1st Wash it , 2nd Rinse it , 3rd Sanitize it and let it air dry
500
WHEN YOU WANT TO DRAIN THE LIQUID FROM A LARGE AMOUNT OF FOOD, USE THIS ____TYPE OF SMALLWARE WITH 1 HANDLE ON EACH SIDE THAT LOOKS LIKE A BOWL WITH HOLES IN IT
COLANDER
500
What is the full name of this class?
CULINARY ARTS C.T.E.
500
These types of cooking equipment and food preparation equipment can be used for many different tasks in the kitchen to make food correctly and consistently however their sizes can vary
Smallwares