Leavening
3 leavening gases
What is air, steam, and carbon dioxide
3/4 cup doubled
What is 1 1/2 cups
Bacteria, viruses, parasites, and fungi
What are biological hazards?
Deliberately setting a fire
What is arson
Flow of food
What is the route the food takes from the time it arrives at the restaurant until it is served to the customer
A physical leavener
What is air
12 qts is how many gallons
What is 3 G
Food borne intoxication
What is the result of consuming poisons also know as toxins produced by pathogens in food
The pass system is used for this
What is how to use a fire extinguisher
Ideal temperature for dry storage
What is 50-70 degrees F
A biological leavener
What is yeast
4c equal to how many qt
What is 1 quart
Single celled or multi celled organisms
What is fungi
This is what hood systems use to put out fires
What are chemicals
FIFO stands for this
What is first in first out
2 chemical leaveners
What are baking soda and baking powder
32T equal to how many cups
What is 2 cups
41-135
What is the temperature danger zone
The amount of evacuation routes necessary
What is 2
The two stage cooling method
What is cooling food to below 70 within 2 hrs then below 41 in an additional 4 hours
Leaveners that produce carbon dioxide
What is yeast, baking soda, and baking powder
Tsp in 1 T
What is 3
AW
what is the measurements of the amount of moisture in a food
Paper, cloth, wood, plastic
What are Class A fire materials
In the fridge, under running water, in the microwave
what are 3 safe ways to thaw foods