Safety & Sanitation
This is 40 to 140 degrees Fahrenheit.
What is the danger zone?
this is the proper temperature for the refrigerator.
what is 40 degrees Fahrenheit?
1 cup equals ____________.
What is 8 ounces?
These are 2 essential knives for your kitchen.
What is a chefs knife and a paring knife?
Define Roux.
What is half fat and half flour?
cutting meat on the same cutting board as vegetables.
What is cross contamination?
the proper way to store raw and cooked foods.
what is airtight containers and raw foods on bottom shelfs?
(The higher the temperature it needs to be cooked the lower shelf it belongs, such as chicken on the bottom - it needs to be cooked to 165)
3 teaspoons equals one _______________.
what is one Tablespoon?
Used for fruit and vegetables and a blade that is 2 to 4 inches long.
what is a paring knife?
Define Mise en place.
What is everything in its place?
the seven steps to washing your hands are.
what is 1. wet hands and forearms with hot water, apply enough soap to build up a good lather, rub hands and arms for at least 20 seconds, clean finger nails with a brush, rinse off soap thoroughly under running hot water, turn off the faucet using a paper towel and drying hands using a separate paper towel?
The temperature for the freezer.
what is 0 degrees?
2 cups equals one ______________.
what is one pint?
Define Julienne.
What is 1/8 x 1/8 x 2 inches long.
A moist cooking technique in which you bring a liquid to 212 degrees F.
What is boiling?
This is a physical hazard.
what is a knife in the sink?
Before preparing produce it is important to do this.
what is wash?
1 stick of butter equals how many cups?
What is 1/2 cup?
This is used to slice tomatoes and bread.
What is a serrated slicer?
Cook food just below the boiling point.
What is simmer?
This is a chemical hazard.
Spraying chemicals before food is put away.
This is how long food can be left out.
What is 2 hours?
# stands for __________________.
What is pound?
This fastens the handle to the tang.
what are rivets?
Shock Food.
What is stop the cooking process?
(such as in blanching.)