Did You Know!!!
French Knife
Another name for Chef Knife?
What is the number one, most important part of good hygiene?
Handwashing
Conduction
Convection
Radiation
3 ways heat travels
Edible Portion= needed trimmed product x yield percent
How to figure As purchased product
86
What you say when your out of a certain food on the menu.
Vomiting, Diarrhea, Jaundice
What are the 3 symptoms that require you to be excluded from the restaurant operation?
DRY HEAT
MOIST HEAT
Combination
3 cooking methods
A recipe calls for 5 lbs of trimmed carrots. The yield is 80%, how many pounds of carrots do you need to purchase?
EP= 5 lbs / 80-%
6.25 lb
70%
What score do you need to pass the prostart test
This is how long can you work, doing the same continual job before you have to clean and sanitize?
4 hours
Stewing vs. Braising
Stewing = small cuts of Meat
Braising = Large cuts of Meat
A recipe calls for 18 lbs of trimmed green beans. The yield is 90%, how many pounds of green beans do you need to purchase?
EP= 18 lbs / 90-%
20 lbs
Cover floor drains with hinged grates
Check all deliveries before entering
Screen all windows and vents, check for holes
Keep all exterior openings closed tightly
Effective ways to deny pests access?
Boiling, Shocking. Often used for vegetable pre-prep.
Blanching
A recipe calls for 10 lbs of trimmed broccoli. The yield is 45%, how many pounds of broccoli do you need to purchase?
22.2 lbs
Contact time
Temperature
Concentration
What are the 3 factors that affect the effectiveness of a sanitizer?
The process of continued cooking after a food item has been removed from its heat source
Carry over cooking
A recipe calls for 5 lbs of trimmed cauliflower. The yield is 55%, how many pounds of cauliflower do you need to purchase?
9.09 lb