Food Borne Illness
What food borne illness do you get from other people not having clean hands?
What is Staph Infection
How many Tablespoons are in 1 stick of butter?
What is 8
What does HACCP stand for?
What is Hazard Analysis Critical Control Point
What French term means having your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking?
What is Mise en Place
What does a Recipe Yield mean?
What is The amount of Servings in a recipe
Foodborne illness caused by bacteria found in raw or undercooked ground beef.
E-Coli
How many cups are in a gallon?
What does FIFO mean?
What is First In First Out
Which is more dangerous a dull knife or a sharp knife?
What is a dull Knife
Cooking in which bubbles rise constantly and break on the surface.
What is Boil
This happens when two or more people get sick from eating the same item.
What is a Food Borne Illness Outbreak
How many cups are in a pint?
What is 2
What is cross contamination?
What is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils
What vegetables are in a mirepoix?
What is Onions, Carrots, Celery
T and TBSP are abbreviations for what?
What does Time Temperature Abuse mean?
What is The path food takes through the operation from purchasing an receiving thru service
How many teaspoons are in 1 tablespoon?
What is 3 teaspoons
If you drop a knife, you should?
What is Let it fall and hit the floor
At what temperature does water boil at?
What is 212
What does FATTOM stand for?
What is Food, Acidity, Time, Temperature, Oxygen, Moisture
What are the 5 steps of proper hand washing in order?
What is
Wet the hands with clean, running water, either warm or cold, and apply soap.
Lather the hands by rubbing them together with the soap. ...
Scrub the hands at least 20 seconds.
Rinse the hands under clean running water.
Dry the hands with a clean towel or air-dry them.
How many quarts are in a Gallon?
What temperatures are considered to be in the temperature danger zone?
What is 41 Degrees F - 135 Degrees F
What does Poach mean?
What is To cook in a hot liquid that is kept just below the boiling point
What are the 5 Mother Sauces?
Bechamel, Hollandaise, Veloute, Tomato Sauce, Espagnole