These are tiny forms of living that you can't see, taste or smell. Bacteria, viruses, parasites and fungi called Pathogens. This is a __________ Hazard.
What is Biological Hazard?
100
Cuts and trims meats and poultry for other stations in the kitchen.
What is Butcher?
100
a thing that covers your head.
What is Chef Hat?
100
8 oz equal
What is a cup?
100
any fat that is solid at room temperature and used to make crumbly pastry
What is Shortening?
200
Disease that is transmitted to people through food.
What is Food borne Illness?
200
Makes breads
What is Baker?
200
a thing that covers your hand while cooking
What is gloves?
200
2 quarts equal (cup)
What is 8 cups?
200
don't have big white clumps of powered sugar (What you do with it?)
What is sifter?
300
Objects can get into food, including naturally occurring ones like bones, glass, fruit pits and bandages. This is a _________ Hazard.
What is Physical?
300
Swing Chef or roundsman
What is Tournant?
300
If you touch your hands on one surface/thing to another, what should you do your hands?
What is washing hands?
300
3 teaspoons equal: (tbsp)
What is 1 tablespoon?
300
a bent or curved, that kneads dough quickly and efficiently (Equipment)
What is dough hook?
400
Transferring pathogens from one surface or food to another
What is Cross Contamination?
400
Second command
What is Sous Chef?
400
type of shoes you can wear in the kitchen
What is covered or rubber sole shoes?
400
one bar of margarine/butter equal how many cup (Our margarine/butter)
What is 2 cups?
400
first thing you do after reading a recipe that involves baking
What is pre-heat?
500
The bacteria that cause food poisoning multiply rapidly between 40°F and 140°F
What is Temperature Danger Zone? (TDZ)
500
Chief of Kitchen
What is Executive Chef?
500
is a substance that forms part of a mixture. For example, in cooking, recipes specify which _________ are used to prepare a specific dish.
What is Ingredients?
500
16 cups equal (There are 3 different names for it)