Vocabulary
What is PASS and what is it for?
Hint: Fire
Pull, Aim, Squeeze, Sweep
the method is for using fire extinguishers
What is a roux?
A mixture of flour and fat
it is used to make gravy, sauces, soups
How many teaspoons are in one Tablespoon?
3
What is the first step when cleaning dishes in a three-compartment sink?
Scrape off food
How many gallons are equivalent to 12 quarts?
3 Gallons
What is Combination cooking?
This is when you use both dry and moist heat cooking methods to produce a dish. Including Braising and Stewing
What is dry-heat cooking and moist-heat cooking?
Dry-heat cooking- food is prepared without added liquid, with or without fat.
Moist-heat cooking- uses liquid or steam to cook foods
A recipe called for 3/4 cup of cheese. If I doubled it how much cheese do I need?
1 1/2 cups of cheese
Cross-contamination happens when
bacteria and viruses are spread or transferred from one place to another
Such as cutting meat on a cutting board, and then use it to cut lettuce without cleaning and sanitizing
Change 5 pounds 2 ounces to a measurement in ounces only.
82 ounces
1 pound = 16 ounces
5 x 16 = 80 + 2 = 82 ounces
What is the difference between the boil and simmer?
Name 5 Dry-heat cooking methods.
Bake, Barbeque, Broil, Deep-fry, Grill, Microwave, Pan-fry, Roast, Sauté, Stir-fry
If a recipe calls for 2 cups of milk, what measurement equipment should you use?
Liquid measuring cup
Which is an example of a biological food hazard?
A. A brightly-colored bandage in food
B. Storing dish detergent in a food storage area
C. Eggs contaminated with Salmonella
D. Metal shavings in salami
C. Eggs contaminated with Salmonella
15 pounds of cheese
3 + 5 + 3 + 4 = 15 pounds
Define "Back of the House"
Define "Front of the House"
"Back of the House"- refers to the back of the restaurant, where the food is made and prepared.
"Front of the House"- refers to the front of the restaurant, where customers are greeted and seated.
Name 3 Moist-heat Cooking Methods.
Boil, Blanch, Poach, Shallow Poach, Simmer, Steam
When reheating foods, what temperature should the food get to?
165 F
Which is an example of a Chemical food hazard?
A. A brightly-colored bandage in food
B. Storing dish detergent in a food storage area
C. Eggs contaminated with Salmonella
D. Metal shavings in salami
B. Storing dish detergent in a food storage area
If a soup yields 3 gallons, how many 6-fluid ounce portions will the recipe make?
(Tip: 1 gal. = 128 fl oz)
64 portions
128 x 3 = 384
384/6 = 64
What is Suggestive Selling?
Suggestive Selling is a sales technique where a seller recommends additional products or services to a customer to complement their initial purchase.
What are the two cooking methods that does both moist-heat and dry-heat?
Braise, Stew
You just got a delivery of refrigerator chicken, what temperature should it be at?
41 F or below
What is FIFO?
First In, First Out. Rotation system that uses the oldest products first Put foods that will expire first in the front
(Stock Rotation)
5.94 ounces
1.5/4.5 = 0.33
18 x 0.33 = 5.94