EQUIPMENT
How would you check the temperature of a Chuck Roast to ensure safety?
Thermometer probe is directly in the middle of the roast, not touching any bone or gristle. NOT TOUCHING THE PAN!
Why is it important to clean your Kitchen after each use?
preventing cross contamination, keeping things clean/organized prevents illnesses
Where should you store sanitizing agents?
underneath/away from the food area
Why can you not store raw chicken on your counter to thaw for several hours?
it allows bacteria to grow
What is the first thing you should do on Cooking Lab Days?
Gather lab plans, wash hands, grab tray and gather ingredients
How should you walk through a kitchen with a Chef's knife?
What is hold it at your side, elbow bent, firm grip
also say "Sharp Knife"
Define 'Simmering'
Cooking over low heat to combine flavors and ingredients
Should you ever mix chemicals to make them work better?
'no'
Explain a TCS food
What is a food that requires time and temperature control
List 3 different measurement conversions
" "
What should you check before using any electrical Equipment?
that it is 'OFF'
What way should you open lids or foil
away from you
Where is the fire extinguisher located?
back wall by door
What is the temperature holding Danger Zone
What is 40 degrees to 140 degrees
What is the difference in cleaning and sanitizing?
one is using soap and water to clean and one is using a sanitizing agent
What should you do when a knife falls?
What should you say in a kitchen when you are walking by with a hot item or ingredients?
'behind'
What do you need to do any time equipment comes in contact with raw meat?
sanitize!!!
How should you prep/prepare foods for someone with an allergy?
keep things separate, clean often, sanitize surfaces
What is the dress code for kitchen lab days?
closed toe shoes, hair up, debris free clothing, gloves
What should you do before baking foods?
Pre-heat the oven, check for oven mitts
What should you always be aware of in the kitchen?
'anything cooking' or burners
What is a Leavener?
a substance or method used in cooking, particularly baking, that produces gas to create a lighter, more voluminous, and tender texture in doughs and batters by forming air bubbles that expand during heating
What temperature does poultry have to be cooked to?
what is 165 degrees
What is the measurement equivalent to half of 1/2 C.?
1/4 C.