Hot/Cold
Refrigerators should be kept at this tempature
What is between 35 and 38 degrees
Steps that are used to clean dishes in a commercial kitchen
What is wash, rinse and sanitize
These signs tell us to stop
What are red signs
This tool mixes things together
what is a whisk
Using hot water to cook something
What is boil
Foods can last without refrigeration this long
What is 4 hours
These are safety features that you wear
What are hairnets, gloves, aprons, clothing that fits correctly, non-slip shoes,
These signs give us warnings
What is yellow
This tool is used to take the outer layer off of a fruit or vegetable
What is a peeler
Cooking in the oven with dry heat
What is bake
These foods need to be kept in the refrigerator
(Name 3)
What are milk, milk products, eggs, meat, poultry, fish, cooked vegetables, rice, cooked potatoes, melons, tomatoes and garlic in oil
Gloves are used to stop this
What is cross-contamination
These are informational signs
What are blue signs
This tool is used to cook, sear, and saute
What is a pan
Using moist heat to cook.
What is steam
The acronym TCS stands for this
What is Time Control Saftey
Do not use this item when putting out a grease fire
What is Time Control Saftey
These signs lead us to where we need to be
What are green signs
This tool is used to get rid of water or rinse
What is a colander and strainer
What is broil
These are the things you do to keep food hot after it has been cooked
What is use a thermometer
Keep food covered
Stir food frequently to distribute heat
Throw away food after 4 hours and temps are below 135
These are the items that put out a grease fire
(name 2)
What is cover up with an aluminum lid
turn off the heat source
pour salt or baking soda on it
use a fire extinguisher
These signs tell us to wash our hands, wear an apron, use a hairnet
What are blue signs
This tool helps cream and beat food
What is a mixer
Using high heat with oil or fat to cook quickly
What is saute