Show:
Sanitation and Safety
Work Flow
Equipment
Smallwares
Recipes
100
Bacteria, fungi, viruses and parasites are all hazards of this type.
What is biological?
100
A workstation contains these.
What are tools and equipment?
100
A handy item for transferring ingredients from one place to another.
What is a cart?
100
Bolster
Where do a knife's handle and blade come together?
100
PRN
What stands for preview, read and note?
200
This abbreviation, "Aw" measures this in foods.
What is water activity?
200
A combination of work stations.
What is a work section?
200
Large operations might have a “number” of these types of scales for weighing small packages.
What is a counter scale?
200
taper ground
What is the most common type of cutting edge?
200
A program that requires the identification of critical control points.
What is HACCP?
300
An oven where you might "stir/rotate" foods.
What is a microwave
300
What a “U-shaped” work line might cause.
What are traffic jams?
300
six foot by two foot
What are the dimensions of most storage shelves?
300
20 degrees
What is the best angle to use on a sharpening stone?
300
A calculated number to obtain new yield.
What is an RCF? (recipe conversion factor)
400
This type of dish should be cooked to the temperature of the food that is the highest risk.
What is a casserole?
400
What a back-to-back work line rquires.
What is a large amount of space?
400
20 quarts
What is the capacity of a large countertop mixer?
400
The shape of a chinoise.
What is conical?
400
The only constant in a scaled recipe
What is the number of ingredients
500
A "time-temperature abused" food has been in this zone for more than this many hours
What is two?
500
A term for gathering and preparing raw materials.
What is mise en place?
500
A piece of equipment that takes a sausage stuffer.
What is a meat grinder?
500
Turn off and unplug.
What are the first two steps in cleaning any electrical food prep equipment?
500
Consistent recipes in an individual kitchen
What are standardized recipes?