These are the 4 main categories of kitchen injuries
What is
Slips and falls,
Cuts,
Burns,
Back injuries
100
This is the recommended daily calorie intake for teenagers
What is
Male 2400 - 2800,
Female 2000 - 2200
100
This is an something that needs it's own preparation just to be an ingredient
What is an Appareil
100
We do this when receiving new food deliveries to made sure the older food is used before the newer food
What is
Rotating stock
100
The cost per unit of food when it is purchased
What is
The raw cost
200
These are the two places we should never put knives in our kitchen
What is sinks and drawers
200
This is found in many nutritionally poor foods as a sweetener, and is freaking poison
What is High Fructose Corn syrup
200
This is what is happening whenever food browns
What is Caramelization
200
This are the flavor bombs
What is fond
200
What is left after purchased food has been cut, cleaned or prepped
What is
The yield
300
This is our basic sanitizing solution
What is a little bleach and dish soap and water
300
This is the two types of fats found in foods. One is healthy and one is not.
As well as the simple way to identify a fat's category
What is
Saturated - Bad,
Unsaturated - Good,
Generally saturated fats are solid at room temperature
300
When we cook down a weak flavored soup or sauce to make it stronger we call this process what
What is reduction
300
This is what we do to release the flavor bombs
What is deglaze
300
This is the unit cost of food once is has been cut, cleaned or prepped in some way.
What is fabricated cost
400
This is the definition of cross contamination
What is
When bacteria from uncooked protein is transferred to food that is not going to be cooked.
Usually through hands, a knife or cutting board that has not been properly sanitized.
400
This is the ARTIFICIAL sweetener used in almost all sugar free sodas and gums and is freaking poison
What is Aspartame
400
This is what happen when foods comes off the stove and keeps cooking.
What is
Carry over cooking
400
This is the 4 letter word we use to remember what happens when we sear
What is seal
400
This is the FIRST THING we must establish before we can move forward to find the cost of an ingredient in a recipe.
What is the unit of measure
500
These are the 3 MAIN ways foodservice workers cause food food borne illness:
What is
Time Temperature abuse,
Poor personal hygiene,
Contamination
500
This is the food group that that provide the raw material for new growth.
What is Grains or Carbohydrates
500
This is the definition of sutainability
What is
Meeting the needs of the present generation without compromising the ability of future generations to meet their needs
500
This is what gluten adds to breads and baked goods
What is
Strength and elasticity
500
This is divided by this to get a cost per serving when we cost out a recipe