Mise En Place
Mise En Place is in the language
What is French
List the three types of food borne pathogens
What is bacteria, viruses, and parasites
What is 85 million Americans
The right way to fill a sink
What is filling your sink with hot water and dish soap
Preparing the area ahead of time
What is mise en place
The name used for foods that need temperature and time control
What is TCS foods
List the 4 major food allergens
What is milk, eggs, fish, wheat
The first step to dish washing
What is scrape all the food off the dishes
You should always do this to save time and keep clean
What is clean up
The temperature range that is considered the danger zone
What is 41 F to 135 F
List 3 of the 7 allergic reactions
What is hives, lips swelling, anaphylaxis, upset stomach, dizziness/lightheaded, vomiting, difficulty breathing
The first thing you should wash
What is the small items
It helps to keep one organized while cooking a...
What is a recipe
List all the types of foods to be time and temperature controlled to prevent illness
What is poultry and meat, baked potatoes, tofu or soy, and sprouts
The definition of cross-contact
What is food containing an allergen coming into contact with other foods
The fourth step to washing dishes
What is washing bigger items
Mise en place for many professional cooks becomes a term to describe the...
What is discipline and culture
The reason food born illness can happen
What is food becoming contaminated causing sickness
The government agency that created regulations for companies to list ingredients in foods
What is (FDA) Food and Drug Administration
The last items you should wash
what is the delicate items