Safety & Sanitation
The most important part of personal hygiene
What is hand washing
An unplanned, undesirable event that can cause injury, disruption of work, and potential loss of revenue
What is an accident
What is a liquid measuring cup (the glass one)
To chop something as finely and as small as possible
A quick casual restaurant is an example of which foodservice segment: commercial or noncommercial
What is commercial
What is at least 20 seconds
The name of the agency that regulates and audits safety regulations in the workplace
What is OSHA
The point in the cooking process when seasonings and spices should be added
What is near the beginning
A mixture that is equal parts fat and flour
What is a roux
The three categories of food hazards are
What are biological, chemical, and physical
The temperature danger zone is between what two temperatures
If a foodservice employee has diarrhea or has been vomiting what do they need to do?
What is call in sick/don't go to work
The internal temperature poultry should be cooked to for safe consumption
What is 165
To cook something quickly from a direct, overhead heat
What is broil
The 6 conditions pathogens need to grow
What are Food, Acid, Time, Temperature, Oxygen, and Moisture
Removes pathogens on a surface to a safe level
What is sanitizing
What does PPE stand for?
What is personal protection equipment
The three vegetables included in a mirepoix
What is celery, onion, carrot
The French term that means to put in place
What is Mise en Place
This occurs when an allergen is spread from one surface or food to another
What is cross-contact
What are the 6 steps in the flow of food?
What are purchasing, receiving, storing, preparing, cooking, serving
The types of food that would be prepared in the garde manger station
What are salads and other cold foods
What is a double boiler
The key ingredients in a hollandaise sauce
What is egg yolks and clarified butter