History of Food Service
All services that people use and receive when they are away from home are known as what
Hospitality
The transfer of allergens from food containing an allergen to food served to a customer is known as what?
Cross contamination
What does F.I.F.O. stand for?
First In - First Out
Name for an all purpose knife used for chopping, slicing, and mincing
Chef's knife
What does Mise en Place mean?
to put in place
A person who starts and runs a business is called a(n)...
Entrepreneur
In order to be called an "Outbreak" what is the minimum number of people who must get sick?
2
Chicken must be cooked to what internal temperature
165° F
What is the name of the knife grip in which you bend the fingers of the guiding hand inward towards the palm and hold the thumb back?
Claw Grip
The leaves, stems, or flowers of an aromatic plant are called what?
HERBS
Schools/Universities
Health Care Facilities
Clubs
Government
What is the temperature range for the temperature danger zone?
41°F to 135°F
What does HACCP stand for?
Hazard Analysis Critical Control Point
Another name for a matchstick cut
Julienne
Where is black pepper derived from ?
The dried, unripe berries (called peppercorns) of the pepper plant
The 19th century gold rush in California inspired which food service style?
Cafeteria
What does the "O" in FAT TOM stand for?
Oxygen
What is it called when food remains in the temperature danger zone too long?
Time temperature abuse
Similar to a pairing knife, this knife has a curved blade used for cutting curved surfaces of vegetables
Tourne
What flavor does Umami refer to?
Savory
Who created the kitchen brigade system?
Escoffier
The FOUR types of pathogens that can contaminate food are
Viruses, Bacteria, Fungi and what else?
Parasites
At what temperature should TCS foods be received?
cold foods at 41°F (5°C) or below,
hot foods at 135°F (57°C) or above
What cut is used on leafy vegetables and herbs?
Chiffonade
In the kitchen brigade system, who is second in command, under the Executive or Head chef?
Sous Chef