Used to "pipe" frosting onto cakes or potatoes in twice baked potatoes.
Pastry bag
200
Type of bacteria found in poultry products.
Salmonella
200
What is lifting with your legs to avoid this.
Back strains
300
A refrigerator that is used frequently on the line.
Low Boy
300
Used to develop gluten.
Kneading
300
Used to weigh food in order to maintain and equal serving size.
Portion scale
300
What is The temperature the rinse cycle needs to be in a dishwasher.
180 Degrees Fahrenheit.
300
What is temperature range of 32-140 degrees Fahrenheit.
Danger Zone
400
Used to chop large amounts of food at once using a revolving bowl.
Buffalo Chopper
400
Used to help slightly cook vegetables and helps retain color in vegetables, don't forget to shock!!
Blanching
400
Used for mashing, straining and pureeing, has a revolving piece of metal with a handle to push food through the mesh.
Food Mill
400
What is The temperature the wash water needs to be in a dishwasher.
145-155 degrees Fahrenheit.
400
What is an inventory system used for proper rotation.
FIFO
500
Used to cook food with direct radiant heat.
Broiler
500
A long, slow cooking process usually used for cheaper, tougher cuts of protein.
Braising
500
Used to hone knives to keep them sharper.
Sharpening Steel
500
What is a disease that paralyzes the muscles. Victims often die because they can't use their muscles to breathe. May be found in canned foods that were not heated properly when processed, bulging, leaking cans!!
Botulism
500
What is System used to keep food safe from the kitchen to the table.