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Food Safety
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100
A person with refined tastes for food and wine.
What is Epicurian
100
Served hot soups called restaurers which we get restaurants from.
Who is Bolanger
100
Operational Safety and Health Administration
What is OSHA
100
When 2 or more people get sick from a food borne illness
What is Foodborne Outbreak
100
The Transfer of Pathogens from one surface or food to another
What is Cross Contamination
200
Elaborate pieces which were master pieces of decorative art
What is Grand Cuisine
200
He heated milk to destroy harmful bacteria
Who is Louis Pasteur
200
Place a knife on a sanitized surface.
What is How to hand a knife safely
200
Cold foods are received at 41 degrees or colder, there is one exception that can be received at 45 degrees
What are Eggs
200
The path food takes in food service usually from purchase to service.
What is Flow of Food
300
An elborate and refined system of food preparation
What is Haute Cuisine
300
Defined the art of Grand Cuisine with elaborate centerpieces
Who is Marie Careme'
300
Bend with your knees and keep your back straight. Turn your whole body and place item on shelf.
What is Proper Lifting Proceedures
300
Frozen food that comes off the truck with large ice crystals on the food has been
What is refrozen
300
What is the first step in the flow of food?
What is purchasing?
400
Refers to modernized cooking fusing various styles
What is New American Cuisne
400
Provided dishes that used only seasonal, local products at the height of freshness
Who is Alice Waters
400
Bone, fingernails, wood, and metal shavings are what type of hazard?
What is Physical Hazard
400
The acronym FIFO stands for
What is First in First Out
400
A food that has been held in the temperature danger zone too long to remain safe.
What is Time Temperature Abuse
500
Popularized French cuisine and techniques with the American public.
Who is Julia Childs
500
Responsible for rules of conduct, dress code for chefs and creating the kitchen brigade system
Who is Escoffier
500
Hazard Analysis Critical Control Points
What is HACCP
500
The acronym TCS stands fo
What is Time Temperature Control for Safety
500
What acronym is food, acidity, time, temperature, oxygen, moisture
What is a FATTOM