workers
a saucier is a cook that
specializes in sauces
traditionally made in a wood-fire kiln
pizza
exclude an employee from the operation if they
have diarrhea or has been vomiting
spreading pathogens from one surface to another
cross contamination
the cut used on leafy vegetables
chiffonade
the waiter responsible for service throughout the dining room is
the headwaiter
a bouquet garni is
a bag or bundle of herbs
treating people fairly and holding others accountable is called
leading consistently
an external safety threat on the operation is someone who commits
food tampering
a classical knife cut
Rondelle
the one responsible for overall service is
the Maitre d'hotel
an aromatic vegetable broth used to poach fish and/or vegetables is known as
Fumet
a combination of services people need and will pay for when they are away from home is
Travel and tourism
what makes sanitizers effectiveness are
contact time, temperature, and concentration
bread provides
bulk
the chef who makes salads is
the garde-manger
the appropriate cooking method for large pieces of meat partially covered in liquid is called
Braising
the combination of skills, attitudes, knowledge and behaviors a person shows while preforming and interacting with others called
professionalism
the agency responsible for the enforcement of food safety regulations is
state or local health department
how many minutes should an item remain in contact with water at (171)f
30
an example of a front of the house employee is
the maitre d'
50% onion, 25% carrot, and 25% celery is called
mirepoix
the task that a server does on the right side of customers is
clearing plates
what keeps pests out, a food service operator should
use hinged grates on floor drains
the formula for calculating a bakers percentage