Show:
Miscellaneous
food prep/ Recipes
Flow of food
Safety, Sanitation, kitchen staff
Food borne illness
100
This tool is ideal for slicing, dicing, and chopping.
What is Chef's knife?
100
What does Mis en Place mean?
to put in place
100
Ready to eat food must be placed on the __________ shelf of a refrigerator because of cross contamination
Top
100
A refrigerator needs to be at ______ degrees in order to keep foods fresh
40
100
What does HACCP Stand for
Hazard analysis and critical control points
200
This ingredient is measured by packing it into a dry measuring cup
Brown sugar
200
Number of servings or amount in recipes makes.
What is a yield
200
What is a commonly used method for making routine quality determination of foods received
sensory evaluation
200
In charge of the ‘front of the house.’
Maitre D
200
what does FAT TOM stand for?
food, acidity, temperature, time, oxygen , moisture
300
The USDA inspects all
Red meat, poultry, eggs
300
Am ingredient is spooned in to a dry measuring cup and then leveled off with a knife to measure correctly?
flour
300
what is a highly stilled activity requiring knowledge of products and the market
purchasing
300
Which member of the brigade is responsible for cold food preparation?
Garde Manger
300
foodborne illness is transferred through feces
E-coli
400
How many tablespoons of butter are in one stick
8
400
What does FIFO stand for?
First in first out
400
What is using the fewest body movements without unnecessary stress or strain within a job called
range of motion
400
This chef is the executive chef’s assistant?
Sous Chef
400
foodborne illness transferred through soil
Listeria
500
How many Tablespoons in a cup?
16 Tbs
500
How many cups are in one stick of butter?
1/2 C
500
When a restaurant owner get recommendations from others and understands how goods are shipped, he/she is:
Making sure they are reputable
500
This person is in charge of the Back of the House when the executive chef is not there?
Sous Chef
500
This foodborne illness is killed when it is cooked
Samonella