Food Hazards
Chemicals should never be stored above food items, even if packaged/never opened.
Time-temperature abuse, poor physical hygiene and cross-contamination are examples of
What is unsafe food handling?
Forks go on the _____ side of the dinner plate
Left
The _____ chef assists the head chef in preparing food by chopping and washing vegetables and meats and arranging salads, breads, sauces and dressings.
What is- Prep chef
Cakes may break if they are removed from the pan too early. Always cool cakes for at least 15 minutes before you remove them from the pan.
What is- True
Cleaners, sanitizers, polishes and pesticides are all examples of ___________ contaminants.
An employee wipes his hands on his pants before handling a slice of deli meat
What is unsafe food handling?
When setting the table, does the blade of the knife face the plate or away from the plate?
What is- the blade of the knife faces toward the plate
What is the purpose of the kitchen brigade system?
The system helps to reduce confusion, streamline workflows, and improve overall kitchen efficiency.
What ingredients help to stabilize cake?
Eggs
Butter
Flour
Sugar
What is- Flour and eggs
The mnemonic device FAT TOM is used to describe conditions affecting the growth rate of bacteria. What does the letter "M" stand for?
What is- the letter M
A food handler handles a cut by washing her hands, covering the cut with a bandage and covering the bandage with single-use gloves before returning to work.
What is- proper safety measures to continue handling food after an injury
What is the spoon located above the dinner plate used for?
What is- dessert
Who created the Kitchen Brigade System?
Georges Auguste Escoffier
The _____ regulates and oversees the safety of food, including ensuring that food is safe to consume, properly labeled, and free from contamination.
What is- the FDA
ServSafe states that ____ hours is the maximum length of time ready-to-eat foods may remain in the temperature danger zone. After the time-limit, foods are considered spoiled and must be thrown away.
What is- 4 hours
Sliced apple stored below raw chicken on shelves within the refridgerator
What is -improper food storage
The following is an example of a formal dining etiquette rule:
It is acceptable to cut all of your food at once to reduce the amount of times you need to pick up your knife.
What is- False
Definition for Sous-Chef
What is- the “second in command” in a kitchen under the direction of the executive chef
The ______ is responsible for overseeing farming, ranching, and forestry industries, as well as regulating aspects of food quality and safety and nutrition labeling.
What is- the USDA
The mnemonic device FAT TOM is used to describe conditions affecting the growth rate of bacteria. What does the "O" stand for?
Oxygen- this is why sealing foods in air-tight containers is important in keeping foods fresh
Minimum internal temperature for cooking raw poultry
165° F
The following is an example of a formal dining etiquette rule:
Eat a little bit of everything on your plate. If the food served is not to your liking, it is polite to at least attempt to eat a small amount of it.
What is- True
Definition for Maître d’
the person in a restaurant who oversees the waitpersons and busboys, and who typically handles reservations.
______: to add visual appeal to a finished dish.
garnish