Good Personal Hygiene
What is the minimum amount of time you should scrub your hands for?
What is 10-15 seconds?
Always do this to surfaces after sanitizing.
What is air-dry?
Always wash these separately.
What is Knives?
The correct internal temperature for whole and ground poultry.
2 cups is this many pints.
What is 1?
This person is the highest ranking member in the kitchen.
What is executive chef?
Knife cut measuring 1/2 x 1/2 x 1/2 inches.
What is a medium dice?
Open cuts should be covered with these two things before handling food.
What is a bandage and a glove?
What does FIFO stand for?
What is First In First Out?
PPE stands for this.
What is Personal Protective Equipment?
The temperature danger zone.
What is 41F-135F?
There are this many cups in a gallon.
What is 16?
Servers, bussers, and hosts are classified as what type of worker?
What is Front of House (FOH)?
What vegetables are used in a mirepoix and the correct ratios of them.
What is 50% onion, 25% carrot, 25% celery?
The water should be this hot to wash your hands.
What is as hot as you can comfortably stand?
This is where mops should be stored.
What is in a separate area away from food?
The federal agency that creates and enforces safety standards in the workplace.
Who is OSHA?
The temperature the water should be in a dish-washing sink.
What is 110F?
One cup is this many fluid ounces.
What is 8?
This chef is credited with establishing the rules of conduct and dress for chefs. He also classified the Grand/Mother sauces.
Who is Georges Escoffier?
The measurements of a Julienne.
What is 1/8 x 1/8 x 2 inches?
This type of food must be handled with gloved hands.
Large ice crystals on frozen food typically means this.
What is the food was time-temperature abused?
PASS stands for this.
What is Pull the pin, Aim at the base of the fire, Squeeze the trigger, and Sweep from side to side?
The correct internal temperature for ground beef.
What is 155F?
5 kilograms is this many grams.
What is 5000?
The foodservice industry is divided into these segments (___ vs. non-___).
What is commercial vs. non-commercial?
The name of aromatics tied up in a string. Used to flavor stocks, soups, sauces, etc.
What is a bouquet garni?
Hand antiseptic should only be used after doing this.
What is washing your hands?
The three types of food safety hazards.
What is chemical, biological, and physical?
A fire involving paper materials should be extinguished with this class of fire extinguisher.
What is Class A?
Food that is being reheated and will be hot-held must be heated to this temperature.
What is 165F?
3 quarts is this many cups.
What is 12?
This person is credited with bringing the use of silverware to France.
Who is Catherine de Medici?
A china cap and chinois are each a type of this.