Sanitation
How long should you wash your hands?
at least 20-30 seconds
What is it called when a food with bacteria touches another food
Cross contamination
What Good Chef hair rules will be have in the lab?
Longer than chin length needs to be restrained (hair tie, scarf, hat, hair net--we don't have those)
What are 2 of 8 common food allergies
Milk/Dairy
Eggs
Tree nuts
Peanuts
Soy
Wheat
Fish
Shellfish
How should you hold your chefs knife?
Pinch (the spine)
What is the ideal temperature for a refrigerator?
Ideal: 37
Range is: (33 to 39)
When should you wash your hands
Before cooking
After touching possible contaminants
Before eating
After you are done
If you sneeze, touch your face, hair, nose...
What bacteria is associated with raw or undercooked hamburger?
eColi
What type of Good Chef sleeve rules will we have in the Kitchen Lab?
Short or able to be pushed up and stay up over elbows
Its safe to store cleaning products near food
Nope
How should you hold your guiding hand?
In a claw with knuckles against the side of the knife
What is the ideal temperature for a freezer?
Ideal: 0
Range -20-0
What order should you wash items you got dirty
Cleanest to dirtiest
Glasses
Flat wear
Dinner wear
Pots and pans
Can viruses or bacteria be destroyed by cooking in the microwave?
Heck no
(some might but not hot enough/long enough to kill all of them)
What type of Good Chef clothing rules will we have for legs?
long pants
Lid
Baking soda
Salt
Fire extinguisher
What is the motion of a chop?
Choo choo
Rolling train
Rock & Roll
What is the home cook TDZ?
40-140
What should you use to wash dishes
Warm water and about a teaspoon of dish soap plus a clean wash cloth/scrubby and/or brush
What bacteria is associated with undercooked poultry or raw eggs?
Salmonella
What type of Good Chef footwear rules will we have?
Closed-toe solid shoes
Why shouldn't you use a damp oven mitt?
Steam burns
What is a bridge & tunnel
guiding hand holds food with pointer & thumb
knife goes in tunnel and comes straight to to cut in half
What is the official TDZ?
41-135
If you use a knife or cutting board for raw foods what should you do next?
wash, rinse, dry
What does FATTOM stand for?
The things bacteria need to reproduce:
Food, Low (or Neutral) Acidity, Temperature,
Time, Oxygen, Moisture
Why do we need to have Good Chef clothing rules?
Hot
Heavy
Sharp
Gravity
Safety
Sanitation
True or False. You can see, smell and taste if a food has bad bacteria
Bad bacteria has no odor, taste or smell and can still make you sick
Once if has "changed" its really due to spoilage
What is a rock chop?
a refining cut
knife over already cut up pieces of food
hand on spine near the point
rock and chop over the food
What is the safe temperature for Ground Beef?
160