Accidents and injuries
What are the three types of injuries?
Burns,Cuts,Sprains(strains and falls)
What is a key factor of personal hygiene?
The prevention of food born illness
What knife is used to cut meat?
Cleaver
Is mise en place used just for professional chefs?
no
what is yield?
The amount of servings
What is abration?
A minor cut such as a rug burn caused by rubbing the skin against something else
What is a way you can contaminate food?
Touch anything without washing your hands
What knife is used to cut to remove bones from meat?
Boning knife
Is mise en place just used for food items?
no
What is the abbreviation for teaspoon?
tsp or t
What is a puncture?
A wound resulting from a sharp object that pierces the skin.
What is the steps to washing your hands?
Wet your hands, Apply soap, Rub hands together, Rinse your hands, Dry your hands, Turn of tap
What knife is used to cut bread?
Bread knife
What does mise en place mean?
Everything in its place
What is the abbreviation for tablespoon?
Tbsp or T
What is a avultion?
A cut that removes a piece of skin or part of the body.
What is a antiseptic?
A liquid or gel used to lower the amount of pathogens on the skin.
What are the dots in the knife handle called?
Rivets
What is the first step of mise en place?
To read the recipe
What is the abbreviation for pound?
lb
What is a 1st degree burn?
A superficial burn that only affects the skins surface.
What is another way you can contaminate food?
Eating or drinking while preparing food.
What direction should you cut when using a knife?
Away from you
Do you use mise en place in culinary
yes
What is the abbreviation for dozen?
doz