Utensils
Used to lift objects from a hot pan
Flipper/Lifter
Boil
To cook food in water that is 100*C
Finish the sentence: If you are feeling sick. . .
stay out of the kitchen!
OR mask up! Gloves on!
Which micro-organism is most likely to get you sick?
Bacteria!
(Bonus 50: In how long does bacteria double in the danger zone?)
List the dangers of an UNCLEAN kitchen
Mold, trips, slips, and falls, broken objects, fire hazard, food poisoning
Collander
Used to strain liquids from solids
Broiling vs Grilling
Broil: Direct heat from above
Grill: Direct heat from below
Used to cover the hands when serving food or when someone has a bandage on a finger
Plastic Gloves
What should you do after handling raw meat?
What does 5-check-5 stand for?
5 back blows, check if the food is dislodged, 5 abdominal thrusts
What is the difference between Cookware and Bakeware?
Generally: Cookware on stove
Bakeware in oven
Score
To make shallow, straight cuts in the surface of a food (bread or meat)
Two methods of tasting as you cook
1. Use a spoon once
2. Ladle food into a cup/bowl first
Give any of the four food contamination statistics we learned.
(Bonus 50 points per fact!)
1 in 8, or around 4 million!!
11,500 hospitalisations, 240 deaths
How would I treat a minor burn?
Run it under cool water for 3-5 minutes. Put on the poly, and bandage it.
Shreds foods like carrots and cheese
Grater
Fold
To gently mix delicate ingredients with a rubber scrapper or wooden spoon
How are buffets/self-service areas hard to monitor? (TWO answers)
1. Inconsistent temp (top and bottom)
2. People might cross contaminate
What does F.A.T.T.O.M. stand for?
Food, Acidity, Temp, Time, Oxygen, Moisture!
The four steps to treat a minor wound:
Apply pressure to stop the bleeding. Squeeze a little out (if need be). Wash the wound. Bandage it up.
Used for 80% of kitchen jobs. Great for cuts of most sizes (Be specific!)
Chef's Knife
Brown food and simmer it for a long time to tenderize it and enhance flavour
Braise
Name two bad habits and two clothing choices that should be avoided in the kitchen.
ex. picking nose, biting nails, not washing hands. . .
ex. Messy/hairy clothes, really long nails, billowy sleeves, open-toed shoes. . .
What is the difference between cross contamination and direct contamination?
Direct = Microbes to food
Cross = Microbes to surface/utensil to food
What does P.A.S.S. stand for?
Pull the pin. Aim low. Squeeze the lever. Sweep side to side.