Welcome to the Restaurant and Foodservice Industry
Keeping Food Safe
Workplace Safety
Kitchen Essentials
Kitchen Equipment
100
The host or hostess
Who is the first impression of a restaurant?
100
Stock Rotation
What is FIFO, First In, First Out.
100
OSHA
What is the federal agency that creates and enforces safety related standards and regulations in the workplace.
100
212 degrees Fahrenheit
What is the temperature that water boils.
100
Put in Place
What is Mise en Place
200
An amenity
What is a service or product provided to guests for their convenience.
200
Every 4 hours
What is the number of hours surfaces must be cleaned that are in contact with food.
200
The Heimlich maneuver
What can help a choking person.
200
A Yield
What is the number of servings a recipe makes is called.
200
Mixers, Steamers, broilers, ranges, griddles, fryers, and ovens
What is food preparation equipment.
300
Pasteurization
What is the heating of milk to remove harmful bacteria?
300
On the bottom shelf of a cooler
What is where raw food should be stored.
300
Third degree burn
What is the most serious degree of burn.
300
Sifting
What is the process that removes lumps from a dry, powdered ingredient and gives it a smoother consistency is called.
300
Maintain a temperature of 32 and 41 degrees.
What is a refrigerator.
400
Haute cuisine
Which culinary advancement cuisine did Catherine de Medici bring to France?
400
41 degrees to 135 degrees Fahrenheit
What is the temperature danger zone
400
A, B, and C.
What are the three classes of fires.
400
Desired Yield divided by the original yield
What is the Conversion Factor.
400
Similar to a paring knife, but curved to peel curved vegetables.
What is a Tourne knife.
500
Family dining full service
What is a the restaurant that provides a serving staff that takes orders while patrons are seated, that's costs $10 or less per meal.
500
Time temperature abuse
What is what could happen when you thaw food at room temperature.
500
Restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.
What is CPR, Cardiopulmonary resuscitation.
500
EP divided by the Yield
What is the Amount Purchased-AP
500
A hot water bath meant to keep foods warm.
What is Bain-Marie (Bayn mah-REE)
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