Opening
These need to be stacked in 3's and stored against the wall in the main hall.
What are stools?
There are 2 sets of these in the red utensil box in cubby A.
What are measuring spoons?
This tool incorporates air into a mixture
What is a whisk?
20 seconds
What is how long to wash hands?
This chef is responsible for sautéing foods and creating sauces and gravies that accompany other dishes.
What is the saute chef?
Pull ALL hair back and cover your hair in a hairnet, put on an apron, and wash hands?
All dishes and wares must go through all this before it's stored in it's correct place.
What is washed, rinsed, sanitized and air-dried?
A French term that means to put into place.
What is Mise en Place
This is the 2nd sink of the 3-sink process.
What is the Rinse sink?
This is the French name for the chef who prepares fish and seafood.
What is poissonier?
Table locked down, recipe holder, sani-bucket with rag, and bus tub.
What is a ready work station?
All wares must soaked in sanitizing solution for this long before air-drying.
What is 30 seconds?
This is the same amount as 3 teaspoons.
What is a tablespoon?
This cutting board is only for fruit and veggies.
What is the green board?
This is name of the hierarchy system most modern professional kitchens operate.
What is Brigade de Cuisine? (Kitchen Brigade)
This is where you put the knives you plan on using.
What is the knife holder?
All dirty linens go in here.
What is the laundry bag by the backdoor?
This is the correct tool to use when "folding" a mixture.
What is a rubber spatula?
This is how you fill an sanitation bucket for labs.
What is fill with sani-solution to the 3qt line, then add cold water to the 4 qt line.
This chef shares a lot of the same responsibilities as the head chef, however they are much more involved in the day-to-day operations in the kitchen.
What is a Sous Chef?
This is where you get a rag for the sanitation bucket first.
What is the used fingertip towel bucket?
This is where old sanitizing buckets should be dumped.
What is the rinse sink?
What is the timer button?
1 tsp of bleach and 1 gallon of cold water
What is the formula of a sanitizing solution?
Chef de tournant, Pattisier and Entremetier are some of the chef roles in group?
What is the Chef de Partie?