What does TDZ stand for?
Temperature Danger Zone
What animal do I not own?
A kangaroo
What is the name of this class?
Answer varies
Name at least 4 knives
pairing knife, serrated knife, chef knife, bread knife, fillet knife, cleaver/butcher knife and santoku knife
Which item must be stored at 41 degrees and below?
Chicken salad
Heavy whipping cream
Cut melons
Roasted pork out of the oven
What is my favorite color?
Pink
Hair pulled back
No watches, rings, nor bracelets
Clean clothing
No gum
Closed toe shoes
Name at least 5 knife cuts.
Tournée, Rondelle, Chop,
Mince, Dice, Chiffonade, Batonnet, Brunoise, Julienne, Macedoine
What group is at a higher risk for foodborne illness?
Young children and elderly.
What degree must turkey be cooked at?
165
Which Disney park did I work at?
Animal Kingdom
How many catering credits do you need for Culinary 2 and 3?
Culinary 2= 8 events
Culinary 3= 10 events
Name 5 parts of a knife.
Shank/Bolster, Tip, Heel, Point, Edge, Back, Tang, Rivets
What are parasites are commonly associated with?
food, water, soil, and person-to-person contact
Define mise en place?
Gather/ putting in place
What three schools did I teach at?
Meadowbrook, Silver Pines, Positive Pathways
Name at least 6 requirements to pass.
COME TO SCHOOL
BE PREPARED TO COOK
PUNCTUALITY
UNIFORMS
CLEAN AS YOU COOK
WORK QUICK/ WORK SAFE
MAKE-UPS
CATERING
STUDY
TURN IN YOUR WORK
Bonus
win 500 points!!!!
Name the 3 big 6 Foodborne Illnesses .
E. coli, Shigella, Nontyphoidal Salmonella, Hepatitis A, Salmonella Typhoidal,Norovirus
What ingredient is missing from this yeast roll recipe?
Sugar
What is something I love , however I can not wear?
Long artificial nails.
Name three forms that need to be signed and returned.
Program Fee, Uniform contract, Student contract, Kitchen and Safety contract
What are the dimensions of a Julienne and Brunoise cut?
1/8 x 1/8 x /1 x 1/2 in
1/8 x 1/8 x 1/8 in