FAT TOM
What is Oxygen?
The single best way to prevent food borne illnesses.
What is washing your hands?
This alkaline leavening agent needs acid to activate.
What is baking soda?
It's not quite a boil but hot enough to make blueberry compote.
What is a simmer?
The first thing you do in the kitchen.
What is wash your hands?
These items can be found in their entirety on the third shelf in a commercial refrigerator.
What are whole cuts of beef, pork, and lamb?
Undercooked chicken causes this unfortunate food borne illness.
What is salmonella?
A substance used in doughs and batters that releases CO2 making the mix expand and rise.
What is a leavening agent?
At or below 40° F
What is safe refrigerator temperature?
These are the roles in a professional kitchen brigade.
What are Head Chef, Sous Chef, Line Cook, and Prep Cook?
Three safe ways to thaw food.
What are in cold water, in the refrigerator, or in the microwave (if you are cooking right away).
Found often in ground beef and contaminated produce, this pathogen spreads easily and can be avoided by cooking foods to proper temperatures.
What is E.Coli?
This needs a chemical or physical reaction to bring everything together.
What is a binding agent?
Leftovers are a great quick meal but need to be heated to this temperature to stay safe from bacteria.
What is 165° F ?
We use these to clean our dishes.
What are gray dish cloths.
What are previously cooked foods, dairy, eggs, and raw meat?
Food becomes unsafe when it comes in contact with one of these three contaminants.
What are physical, chemical, or biological?
What are liquid and heat.
The temperature chicken must reach in order to be safe to eat.
What is 165° F?
Everything in its place.
What is Mis en Place?
Between 40 and 140.
What is the temperature Danger Zone?
Found in ready to eat foods this pathogen spreads easily through bodily fluids and contaminated water.
What is norovirus?
If two liquids do not want want to mix on their own you need to do this.
What is - Emulsify them?
The reason internal cooking temperatures of food correlate to their position in the refrigerator.
What is to prevent cross contamination?
A team working together in a professional kitchen to produce the food.
What is a Brigade?