Food Safety
The internal cook temperature of whole cuts of beef
What is 145 degrees?
Most commonly associated with raw or undercooked poultry
What is non-typhoidal Salmonella?
The number of tablespoons in an ounce
What is two?
Grates the peel of citrus fruits
What is a microplane?
Temperature of the water best suited for poaching an egg
What is 180 degrees?
The internal cook temperature of ground beef
What is 160 degrees?
Causes typhoid fever and is spread from unwashed hands or contaminated water
What is Salmonella Typhi?
The number of teaspoons in a tablespoon
What is three?
Another name for a conical sieve
What is chinois or china cap?
Breakfast potato with greenpeppers
What are O'brien potatoes?
What is 41 degrees or below?
Most commonly associated with raw or undercooked ground beef
What is E. Coli?
The number of quarts in a gallon
What is four?
1/8 x 1/8 inch and 2 inch long matchstick cut
What is julienne?
Organization that tests and certifies kitchen equipment and design
What is the NSF- The National Safety Foundation?
Temperature hot foods must be held at
What is 135 degrees or higher?
Most commonly associated with improperly canned goods or damaged cans
What is botulism?
The number of pints in a gallon
What is eight?
Seven sided cut similar looking to a foot ball and often used for potatoes
What is tourne?
Organization the oversees workplace safety
What is OSHA?
Temperature danger zone when bacteria grows the fastest
What is 70 to 125 degrees?
Two viruses that contaminate ready to eat foods and buffet meals
What are Norovirus and Hepatitis A?
Number of cups in a quart
What is four?
1/8 x 1/8 inch cubes
What is brunoise?
A soup that has been clarified with an egg raft, extremely clear and full of flavor
What is a consomme?