It's getting HOT in here
Nine is Fine
JC
Technically Speaking
Chill Out
100
Minimum internal cooking temperature of poultry?
What is 165 degrees fahrenheit?
100
Floor mounted equipment should be this high off the floor
What is six inches?
100
The name of the cafe & bakery Joanne is famous for
What is Flour?
100
To cook food gently in liquid at a temperature (about 185F) low enough that tiny bubbles just begin to break at the surface
What is simmer?
100
The temperature that cold food should be held at
What is 41 degrees or lower?
200
The length of time HOT food can be held without temperature control
What is four hours?
200
A grease and condensation build up on the walls of the operation is likely caused by
What is poor ventilation?
200
The main reason JC decided to open a 2nd location
What is so that her employees could grow?
200
This specialty of Gascony, France, is derived from an ancient method of preserving meat (usually duck, goose or pork) whereby it is salted and slowly cooked in its own fat
What is confit?
200
What is an ice paddle?
300
The boiling point of water
What is 212 degrees fahrenheit?
300
The only guaranteed way to prevent backflow
What is an air gap?
300
JC started her pursuit in the restaurant business by doing this
How is by writing to 4 of the top chefs in the Boston area and asking for a job?
300
To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. It is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing)
What is blanch?
300
The length of time cold food can be held without temperature control
What is 6 hours?
400
Four acceptable ways to thaw food
What are in the refrigerator, under running water, in the microwave, or part of the cooking process?
400
A hand washing station must include
What are hot & cold potable water, soap, a way to dry hands, trash can, and signage?
400
The dessert JC beat Bobby Flay in a throwdown
What are Sticky Buns?
400
A process by which food or drink goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeast
What is fermentation?
400
Four acceptable ways to cool food
What are blast chiller, ice bath, ice paddle, or use ice as an ingredient?
500
The maximum water temperature allowed when thawing food under running water
What is 70 degrees fahrenheit?
500
Pests in the operation can be controlled by
What is denying access, denying food, water and shelter, and working with a pest control operator (PCO)?
500
Some qualities Joanne says cannot be taught to employees
What are passion and enthusiasm?
500
French for “under vacuum”, it is a food-packaging technique pioneered in Europe whereby fresh ingredients are combined into various dishes, vacuum-packed in individual portion pouches, cooked under vacuum then chilled
What is sous-vide?
500
The time and temperature requirements for cooling food
What is 