Safety First
A Little Bit Of This
A Little Bit Of That
Communication
Ooh Baby, Baby it's a Wildcard
100
Safe food handlers focus on controlling _________ and ___________
What is TIME AND TEMPERATURE
100
A generalization made by an individual about a particular group that regards all members as the same.
What is STEREOTYPE
100
The salad station will be found in this section of typical kitchen
What is GARDE MANGER
100
Use this type of spoon when serving meatballs with sauce.
What is SOLID
100
The part of a grain that contains most starch and protein
What is ENDOSPERM
200
Poultry must be cooked to a minimum internal temperature of _________degrees for ________seconds
What is 165 FOR 15
200
Poaching is cooking with this type of heat
What is MOIST
200
Asking for help when you need it shows____________ ___________
What is PERSONAL RESPONSIBILITY
200
Apply __________ ___________ to a first or second degree burn.
What is COOL WATER
200
Identifying with someone else's feelings of thoughts
What is EMPATHY
300
This government agency creates and enforces safety standards in the workplace
What is OSHA
300
The __________ seats customers at a table service restaurant
What is HOST
300
This is when employees learn another job within an organization
What is CROSS-TRAINING
300
Conveying procedures, policies and announcements to a wide variety of audiences
What is ORGANIZATIONAL COMMUNICATION
300
Pathogens in the food temperature danger zone for _____ hours can grow enough to make someone sick
What is FOUR
400
A main external threat to an operation's safety
What is FOOD TAMPERING
400
A manager who takes an employee aside to help them remember new menu items is using this type of communication
What is INTERPERSONAL
400
Services or products provided to hotel guests for their convenience
What is AMENITIES
400
Training a large number of employees the same thing
What is GROUP TRAINING
400
When heat is transferred from one item to another through direct contact
What is CONDUCTION
500
A pan of beef cooled to 70 degrees in 2 hours. This is the maximum number of hour remaining to cool the beef safely to 41 degrees
What is 4 HOURS
500
Name the 5 Mother Sauces
What is BECHAMEL, VELOUTE, ESPAGNOLE, TOMATO AND HOLLANDAISE
500
The correct action to perform first when a fire occurs
What is ASK "AM I IN DANGER?"
500
In the non-commercial segment foodservice is handled in these two ways
What is CONTRACT FEEDING AND SELF OPERATORS
500
2.2 pounds equals __________ kilogram(s)
What is ONE
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