Sanitation
Kitchen Safety
Food Service Equipment
Knives & Smallware
Kitchen Terms
100

A spill is on the floor what do you do to prevent slips, trips, or falls

What is "place a wet floor sign, and immediately clean up spill

100

To hold the blade pointing downward and close to your side

What is " carrying a knife properly"

100

Undercounter reach-in also known as

What is "lowboy"

100

The cutting surface of the knife

What is "the blade"

100

Showing respect to a head/sous/manager 

What is saying "Yes, Chef"

200

Red buckets are filled with__________

Green Buckets are filled with ________

What is "bleach, cold water" & "soap, hot water"

200

The fist is placed just above the victim's navel

What is " heimlich maneuver "

200

Use heat source from above

What is "broiler"

200

Used to trim, slice, chop and dice, very essential 

What is " Chef's Knife"

200

A response you say when carrying a sheet pan full of cookies you just pulled from the oven, going behind someone

What is "hot, behind"

300

Where you wash, rinse, and sanitize equipment.

What is "three-compartment sink"
300

Push , Aim, Squeeze, Sweep

What is "Pass System"

300

Used to hold one or two hot food items

What is "chaffing dishes"

300

to chop rapidly, until very fine

What is "mincing"

300
Everything in it's place

What is "mise en place"

400

Addition to washing your hands frequently, you should wear _________ __________ to prevent anything from coming into contact with ready to eat food items.

What is "disposable gloves"

400

Extinguisher used to take out grease fires

What is "class k or class b"

400

area where an arrangement of equipment and tools for accomplishing a specific set of culinary tasks 


What is "workstation"

400

To help keep the blade straight and to smooth out irregularities

What is "steel"

400

The phrase 86

What is a menu item that is unavailable /eject, get rid of.

500

Closed toe shoes, hair restraints, bandages on cuts, gloves, etc.

What is " personal protective equipment" also known as "PPE"

500

Describes specific hazards posed by a chemical, that is in your facility, should be where anyone could have easy access 

What is "safety data sheets"

500

Keep at 35F-38F 

What is "reach in coolers"

500

Knives stored away to dry after washing

What is "sharp's box"

500

Acknowledgement to show you listened and understood

What is "heard"

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