Around the Room
What's the difference between the walk in and the walk in freezer?
What is one is for cold food and one is for frozen food
What is the first thing you should do when entering the kitchen?
Wash your hands
If you have long hair you must?
You must tie it up
Three compartments of the sink
Who is ultimately responsible for the kitchen not getting completely cleaned?
Sous Chef
Where are extra gloves and cleaning supplies located?
The black cleaning closet
What temperature do you need to cook chicken to?
165 degrees.
What kind of pants and shoes do you need?
Long and Closed toed
Where should you take a dirty dish first?
The rinse sink
When can you sit down at the end of the day?
When EVERYTHING is done and EVERYONE is sitting
Where are baking pans and misc items kept?
In the cages in the back hallway
What is the range of the temperature danger zone?
Why must you wear an apron?
Why must it be tied?
It keeps you safe and your uniform clean
It is a hazard...tripping
What ppm should the sanitizer be?
200-250 ppm
What should you do when you come in?
Look at the board to see what we are doing today
Name 3 equipment pieces on the hotline
Salamander
Convection Oven
Fryer
Tilt Skillet
Range
Steamer
When should you be wearing gloves?
When preparing RTE foods
How long do you need to stay in uniform?
til the end of class
What dishes get washed in the industrial dish washer?
Deli container
Small bowls
Cups (IN THE RACK)
When may you use disposable cups, to go containers, or anything disposable
What correct order of how to organize food in the walk in from left to right
RTE
Condiments
Vegetables/Fruits
Dairy
Meat
Chicken
What happens when you take off your mask while cooking?
You will be told to put it back on, need to wash hands, and leave the mask on.
What happens when you're not in full uniform?
You will not cook. You will get deducted points.
What is the flow of dirty dishes?
Rinse sink
Small ware: industrial dishwasher
Big items: wash, rinse, santizie
Air Dry
Put up
You'll sit and do book work.