Food Safety
A microorganism that causes illness
What is a pathogen?
This is what you say when moving through the classroom with a knife in your hand.
What is "knife!"
The transfer of pathogens from one food, food contact surface or person to another.
What is "cross contamination?"
A type of biological contamination that requires a host organism
What is a parasite?
Little stick
Batonnet
An insect in your salad is THIS type of contamination
What is Physical Contamination?
The acronym that helps us remember how to properly use a fire extinguisher.
What is "PASS?"
This removes surface dirt.
What is cleaning?
The approved method for rapidly cooling hot items
What is an "Ice Bath?"
A thin strip cut measuring 1/4 inch x 1/4 inch by 2 inches
What is Julienne?
The leading cause of foodborne illness that can survive under refrigeration & freezing. They also do not "grow" in food but grow in your intestines when eaten.
What are Viruses?
It's what you do when you spill oil on the floor (list all 3 steps)
What is 1) wipe up excess 2) sprinkle flour on residue 3) sweep up flour after it has absorbed excess oil?
These are data sheets that show proper use / disposal of chemicals in the kitchen
What are MSDS?
The scale used to determine acidity & alkalinity.
What is the Ph scale?
A combination of aromatics vegetables used in stocks and other applications
What is Mire Poix?
This virus is a liver disease that is spread primarily through contaminated food or water (hint: there are three types of this virus however the others are NOT foodborne illnesses)
What is Hepatitis A?
It's designed to smother fires and is in our classroom.
What is a "Fire Blanket"
Occupational Safety & Health Administration
What is OSHA?
A type of measurement that measures the amount of space something occupies.
What is volume?
A bundle of fresh herbs, tied together and used to season stocks and sauces
What is Bouquet Garni?
The temperature to which previously cooked food should be reheated. (Bonus points for knowing how long it must be reheated).
What is 165 degrees F?
Three things you NEVER do with a knife. (multiple answers possible)
what is 1) throw it 2) take it out of the room 3) leave it in the sink
The services that people use & receive when they are away from home.
What is Hospitality?
The amount a recipe makes
What is yield?
"To put in place." Refers to the preparation & assembly of all food & equipment needed for a particular dish or service.
What is "Mise en Place?"