Culinary Math
Food Safety
Flow of Food
Kitchen Safety
Kitchen tools
100
8 oz.
What is a cup
100
an illness that results from eating contaminated foods
What is foodborne illness
100
foods that must be properly wrapped and kept cold until they arrive at your restaurant
What is perishable goods
100
FDA
What is food and drug administration
100
The second most frequently used knife
What is pairing knife
200
3 tsp.
What is 1 Tablespoon
200
disease producing organisims
What is a pathogen
200
the first two steps in the flow of food
What is receiving and storing
200
health inspection
What is a food - safety audit
200
A very fine mesh sieve shaped like a cone
What is conical sieve / chinois
300
16 oz.
What is 1#
300
Three types of hazards
What is biological, physical, chemical
300
155 degrees for ground meats
What is minimum internal temperature
300
indicate when foods are at unsafe temperatures and how long they can be held at an unsafe temperature
What is a critical limit
300
Cookware that might react with foods
What is aluminum and copper
400
128 oz.
What is 1 gallon
400
Bacteria, Virus, Parasites, fungi
What is a biological hazard
400
minimum internal temperature for poultry
What is 165
400
HACCP
What is hazard analysis critical control points
400
Between sharpenings, you maintain a knife's edge and keep it straight with a
What is steel
500
3/4 cup scaled up 4 times
What is 3 cups
500
ideal conditions for pathogens to grow
what is FAT TOM food, acidity, time, temperature, oxygen, moisture
500
two stage cooling method
What is cool to 70 degrees within 2 hours - below 41 in an additional 4 hours
500
a specific point in the process of food handling where you can prevent, eliminate, or reduce a hazard
What is a critical control point
500
Saute pan with straight sides and a long handle
What is a sautoir
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