Culinary Industry Jobs
The head person who is mainly in charge of the whole operation
What is a chef?
Needed for preparing foods is commonly constructed of stainless steel
What is a preparation table?
Chemical substances which can contaminate food, such as cleaners, sanitizers, polishes or pesticides
What is chemical hazard?
The danger zone which allows food to enable bacteria to grow and multiply
What is 41 -135 degrees?
Must be measured used during each step in the flow of food including receiving, cooling, cooking, holding and storing and reheating.
What is a food thermometer?
The second-in-command; oversees staff, schedules, quality control, and inventory
What is a sous chef?
Enclosed chambers with racks on each side to hold perforated pans
What is a commercial steamers?
Can not be seen, smelled, tasted includes pathogens such as bacteria, viruses, parasites and fungi which cause illness
What is Biological hazards?
Are visible items left in food and may include glass, metal shavings, jewelry etc
What is physical hazards?
Must be handled properly, especially since heat will not be applied to kill pathogens
What is ready to eat food?
Specializes in desserts, breads, and pastry; develops recipes, handles precise baking operations
What is a pastry chef?
Large stationary units with heated tank filled for oil
What is a fryer?
Is an infection or intoxication resulting from eating food contaminated with viable or live microorganisms or their toxins
Allowing pathogens to transfer from surface or one food to another
What is cross contamination?
Types of food that are susceptible to grow bacteria
What is beef, poultry, pork, seafood and dairy products, grains, legumes and vegetables/ fruits?
Manages a specific station (e.g., grill, sauce, sauté) within the kitchen brigade
What is a line cook?
Can be used for multiple different cooking techniques like baking and steaming foods
What is a combi oven?
Includes wearing single use gloves, hair restraints, clean uniform and following handwashing expectations
What is personal hygiene?
What are the special populations affected mostly by foodborne illness?
What is pregnant women, adults' aged 65 or older, children under 5 and weakened immune systems?
Hives, rash, itchy tongue, face swelling, couching or dizziness
What is major food allergens systems?
Plans menus, prepares and serves food at events
What is a caterer?
Used for dry heat cooking such as baking and roasting with a fan
What is a convection oven?
Cooking and holding foods at unsafe temperature
What is time temperature abuse?
Addresses five key points in food service operations to help safeguard against risk
What is ALERT? Assure, look, employees, reports and threats)
Which foods need to be clearly identify by the source names of the major allergens?
What is milk, eggs, fish, shellfish, peanuts, tree nuts, wheat and soybeans?