Clean up
What are the 3 factors that affect a sanitizers effectiveness
Contact time, temperature, and concentration
This is a chef that specializes in making sauces
Saucier
semolina, cake, and bread flour. Which has the lowest gluten content
Cake Flour
this refers to the amount of time for fryer oil to get back to temp between batches
recovery time
The spreading of pathogens from one surface to another
Cross contamination
bacteria grows fastest in this range of the temperature danger zone
70-125
Preparation of salads is done in this station
Garde Manger
when ingredients are "put in their place"
Mise en Place
Which task is done by a server from the customers right side
Clearing plates
A bundle of fresh herbs
bouquet garni
Thew most important aspect of personal hygiene
Washing hands
Table used for inspecting food orders
Receiving Tables
The ingredient that is put on a salad to add flavor while also enhancing its appearance
Garnish
What is the combination of all the services that people need and will pay for when away from home
travel and tourism
A fine knife cut used on leafy vegetables
Chiffonade
a food handler has diarrhea or has been vomiting, which action must a manager take
Exclude from operation
A type of two handled pan used for braising
Rondeau
The binding agent in Mayo
Egg yolks
What is the name of the classical knife cut in which a slice of carrot is shaped like a cirlce
rondelle
An aromatic vegetable broth used to poach fish or vegetables
Court bouillion
These are the 3 types of contaminants
physical, chemical, and biological
This staff member is responsible for food service in the entire dining room
headwaiter
25% celery 25% carrot 50% onion
Mire poix
when managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing this
Empathy
thickener that uses cornstarch mixed with a cold liquid
Slurry