Food Safety
What is the purpose of food safety management?
Preventing food borne illnesses
What type of grip do you use when cutting with a chef knife?
claw
What is the best way to resolve a customer complaint?
Listen to the guest and apologize
What is something you should do after a job interview?
send a thank you message
Name one factor that influences sanitizers effectiveness?
Contact time, temperature, concentration
What type of heat transfer is used when boiling food in water?
Convection
What question should an employee ask when a fire occurs?
"Am I in danger?"
What tool can be used in a job interview that highlights your accomplishments, interests, talents, and studies?
Portfolio
How quickly can a pathogen in the danger zone take to make someone sick?
4 hours
What cooking method should you use for a large cut of meat with partial liquid?
Braising
What staff member is responsible for service in the dining room?
headwaiter
What is it called when you make connections with people in your desired career?
Networking
Bacteria grow fast in the temperature range of?
70°F (21°C) to 125°F (52°C)
What is the formula for calculating baker's percentage?
Amount of ingredient / amount of flour X 100%
What should happen if someone working in the kitchen is sick? What should the manager do?
Exclude the food handler from the operation
An important personal responsibility when in the workplace is?
Communicating frequently and clearly
Name 3 of the 6 conditions pathogens need to grow
Food, acidity, time, moisture, temperature, oxygen
When making a recipe that uses a conventional oven but you only have a Convection oven, what should you do to the temperature?
decreased by 25°F (–4°C) to 50°F (10°C).
What should a manager do if there is an accident?
Fill out OSHA forms, collect physical evidence, interview all involved
What is an employers role when meeting Hazard Communication Standard?
Notify and train employees about dangerous chemicals