Food Safety/Sanitation
Know you Knife
Smallwares
Herbs & Spices
100
Direct, Cross
List the diffrent types of contamination
100
used to peel, trim, chop, slice, dice, fillet, and cut
What is a Chefs Knife
100
used to shave peels off fruits and vegetables
What is a vegetable peeler
100
Basil
What is an annual herb of the mint family with tender leafy stems
200
one cause of direct contamination
What is Mold growth
200
used to carve large items, sich as meats
What is a Slicer
200
used to remove tiny strips of peel from citrus fruit
What is a Zester
200
a slightly peppery herb that looks like parsley
What is Chervil
300
Salmonella bacteria: time and temp abuse
What is one example of cross-contaminatin
300
used to trim potatoes and vegetables into shapes that resemble footballs
What is a Tournee knife
300
used to lift and turn large cuts of meat
What is a Chefs fork
300
used as fresh leaves in sauces and salsa
What is Cilantro
400
145degrees for 15 sec
What is the minimum safe internal Temperature & Time for Fish
400
used to fillet fish
What is a Fillet knife
400
used to puree and strain food
What is a Food mill
400
is a flat stem that have a mild garlic flavor
What is Garlic Chives
500
145 degrees for 4 minutes
What is the minimum safe internal Temperature & Time for beef,pork,veal,lamb roasts
500
used to trim peels from fruits and vegetables
What is a paring knife
500
used to hold cooked foods in a steam table or store refrigerated food
What is a Hotel Pan
500
is apart of the mint family with a warm, pungent flavor
What is Marjoram
M
e
n
u