Hospitality & Rest Management
Employees who serve guests directly such as managers, cashiers, servers
Front of the House
A disease transmitted to people by food
Foodborne Illness
What is cleaning vs sanitizing
cleaning removes food and other dirt from a surface and sanitizing reduces pathogens on a surface to safe levels
What are the 2 types of soups
2. Thick
What is a roux
mixture of fat and flour used to thicken sauces and soups
Adjustments for thermometers to keep them accurate
Calibrating
Employees who work outside of the public space such as chefs, line cooks, dishwashers
Back of the House
What is the Temperature Danger Zone (degrees)
41-135
List 3 ways to prevent food handlers from spreading food borne illnesses
1. Always cover hair, tie back long hair
2. Wear clean clothes
3. Remove aprons when leaving the prep area
4. Remove Jewelry from hands and arms
5. When they may contaminate food (have a fbi, exposed wounds, contact with sick person, diarrhea, vomititng, jaundice)
What are the 5 mother sauces
1. Bechamel
2. Veloute
3. Brown/Espangole
4. Tomato
5. Hollandaise
What are the 3 types of pizza
1. Chicago
2. New York Style
3. Neapolitan
Name 2 of the 4 ways to safely thaw food
2. submerged under running water at 70 or lower
3. In a microwave if will be cooked immediately
4. As part of the cooking process
Services that people use and receive when they are away from home, including foodservice, lodging and event management
Hospitality
Factors that Influence the effectiveness of sanitizers
1. Contact time
2. Temperature
3. Concentration
What does the term TCS Foods mean
foods most likely to become unsafe, foods that are most vulnerable to pathogens growth
Name the 4 parts of a salad
1. Base
2. Body
3. Dressing
4. Garnish
What are 2 of the 3 forms of heat transfer
1. Conduction
2. Convection
3. Radiation
Name 3 of the 4 rules for holding food
1. Hold hot food at 135 or higher
2. Hold cold foods at 41 or lower
3. Check temp at least every 4 hours
4. Do not preheat food in hot-holding equipment
The combination of services that people need and will pay for when they are away from home
Food handlers should not be in the OPERATION if
they have symptoms of vomiting, diarrhea, jaundice, diagnosed fbi, Hep A or Salmonella
Food handlers cannot work with or be around food if
They have a sore throat with a fever
Herbs, spices and flavorings that create a savory smell
Aromatics
What are 4 of the 5 salads found on menus
2. Accompaniment
3. Main-Course
4. Intermezzo
5. Dessert
When reheating what is the rule for hot-holding foods?
reheat to a minimum internal temperature of 165
2 restaurant segments
Commerical: restaurants, catering, cruise ships, stadiums, airlines
Noncommerical: Schools, healthcare facilities, government establishments
What is the order of Flow of Food (9 steps)
1. Purchasing
2. Receiving
3. Storage
4. Preparation
5. Cooking
6. Holding
7. Cooling
8. Reheating
9. Serving
What is IPM
Integrated Pest Management program
Name 4 of the 8 Dry Heat Cooking Methods
1. Broiling
2. Grilling
3. Roasting or Baking
4. Griddling
5. Sauteing
6. Stir-Frying
7. Pan-Frying
89. Deep Frying
Name 3 of the 4 Most-Heat Cooking Methods
1. Simmering
2. Poaching
3. Blanching
4. Steaming
List 8 of the 9 most common food allergens
1. Shellfish
2. Eggs
3. Fish
4. Milk
5. Peanuts
6. Soy
7. Tree nuts
8. Wheat
9. Sesame