Food Safety
What are the big 8 food allergens?
What are eggs, crustaceans, shellfish, fish, milk, peanuts, soy, tree nuts, and wheat
What are the two segments of the restaurant and foodservice industry?
What is Commercial and Non-Commercial
What temp should chicken be cooked to?
what is 165
What are two types of flours?
name 2
what is the most commonly used plate garnish?
What is an example of cross contamination?
2 examples
Who invented the brigade system?
Who is Escoffier?
What temp does water boil at?
what is 212?
What are three types of leavening agents?
Baking soda, baking powder, and yeast
What knife cut would a french fry fall under?
What is batonnet?
What is FATTOM
Food. Acidity. Time. Temperature. Oxygen. Moisture.
What are some characteristics of of a fine dining restaurant?
Staff provides service at table. Order is taken while patron is seated. Patrons pay after they eat. Menu includes intricate items and sometimes table side cooking. Linens, plates, and utensils are high quality.
What temp should fish and pork be cooked to?
what is 145?
What are three types of cookies?
name 3
What is clarified butter?
What is a foodbourne illness?
What is a disease transmitted to people by food?
What type of restaurant would McDonald's fall under?
What is quick service?
What temperature is a steak when it is medium rare?
What is 145
Why is sifting important?
2 sentences.
What does Garde Manager do?
What is salads and cold station?
How should a commercial refridgerator be organized?
Draw on board
Who brought Haute cuisine to the world?
Who are the French?
What temperature should shrimp and lobster be cooked to?
No temp, the flesh should be pearly white and opaque.
What is kneading and why is it important?
in your own words.
Which of these is not considered a basic type of seasoning ingredient? Salts, peppers, Sugars, and Herbs
What is Herbs?