Food Safety
When two or more people get sick from eating the same food.
Foodborne Illness
The federal agency that creates & enforces safety related standards
OSHA
This is used to sharpen knives
A steel or a sharpening stone
The person in charge of the kitchen
Chef, head chef or executive chef
your pancreas creates this
Insulin
Finding an insect in your salad is this type of contamination
Physical Contamination
The acronym used to remind us of the proper use of a fire extinguisher
P.A.S.S.
An important nutrient that provides energy to AND insulates the body
Fat
The kitchen manager in charge of making desserts
Pastry chef
the sugar in your bloodstream is called this
Glucose
The elderly, infants, pregnant women are all part of this "Population" who are at greater risk of getting a foodborne illness
High-risk population
After wiping up the excess, sprinkle this on any remaining spilled oil
Flour
The french term that refers to all the ingredients and equipment needed to cook a recipe
Mise en place
The entry level, kitchen manager, position
Sous chef
The lack of the right proportions of nutrients over an extended period of time
Malnutrition
These are the leading cause of foodborne illness
Viruses
MSDS tells us this
Proper handling of hazardous chemicals
A way to remember the six conditions that pathogens need to grow
FAT TOM
The chef's second in command
Chef de cuisine
The energy value of food is measured by this unit
Calories
When food is kept between 40 - 140 degrees for any length of time is called this
Time & Temperature abuse
The leading accident in restaurants
Slips & Falls
The process of adding hydrogen atoms to oil
Hydrogenation
The French chef who first created the "Kitchen Brigade"
Auguste Escoffier
The body's chief source of energy from food
Carbohydrate